Gluten Free Bacon & Cheese Bread
January 15, 2015
- Prep: 5 mins
- Cook: 3 hrs
-
5 mins
3 hrs
3 hrs 5 mins
- Yields: 4 /6
Directions
1Mix flour, baking powder, salt, herbs, garlic and chilli
2Add half of bacon and cheese
3Then melted butter and milk mix till slighty sticky (if need extra milk add little at a time)
4Kneed and place on floured surface until nice and springy.
5Remember gluten free doesn't have to be worked as much or it can go tough and use gluten free flour on surface
6Place in slow cooker and cover with tea towel before placing lid on top as this retains the condensation
7Check after 3 hours on HIGH with skewer and leave in longer if still comes out sticky.
Submitted by Jo Partington
7 Reviews
Paulene @ Slow Cooker Central
January 31, 2016
I find for these type of recipes myself I use non stick baking paper so not only less stick but easier to get out too 🙂
Rachael
January 31, 2016
Do you need to line the slow cooker or grease it or just put the dough straight in???
Paulene @ Slow Cooker Central
January 28, 2016
I’m guessing she meant chili so I’ve edited that now.
Jo if you meant something else please let me know 🙂
Kate
January 28, 2016
Hi, what is choli?
Paulene @ Slow Cooker Central
December 31, 2015
I would add it to the top just before cooking 🙂
Pre cooking is up to you but it wouldn’t be necessary if you didn’t want to
Maria
December 30, 2015
When do you use the othetr half of the bacon and cheese? and is the bacon cooked before you use it?
Thank you
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Kate
February 1, 2016
I wouldn’t make this again, the bread didn’t rise and came out very dense and hard.