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Artisan Loaves · intermediate

Jalapeño Cheddar Sourdough Loaf

Key takeaway

Jalapeño cheddar gluten-free sourdough is a psyllium boule with dry pickled peppers and cubed cheddar. Bake hot. Cool before you chase the cheese.

A gluten-free sourdough boule packed with sharp cheddar and pickled jalapeños. Tang, heat, and a toasted-cheese crust.

By Andrew KittridgeSorghum and brown rice for a loaf crumb, teff for savory depth, starches for a less sandy slice. Psyllium gel carries the mix-ins.
loavescheddarjalapenosourdoughsavorygluten freevegetarian
Gluten-free jalapeño cheddar sourdough boule with melted cheese in the crumb

Prep

35m

Proof

40–60m

Bake

45m

Servings

12

Difficulty

intermediate

The short answer

This is a savory gluten-free sourdough loaf, not a muffin in disguise. Psyllium gel and a sorghum-teff blend make a dough you can shape into a boule. Cubed cheddar and well-drained pickled jalapeños go in after the gel meets the flour so the mix-ins stay in pieces instead of staining the whole dough green. Bake hot in a Dutch oven. The cheese that hits the crust should blister.

For the method behind gluten-free structure, read the gluten-free sourdough guide and keep a lively culture with the starter guide.

Why it works

  • Psyllium gel holds mix-ins in a gluten-free dough that would otherwise tear around cheese cubes.
  • Pickle brine echoes starter acidity so the heat tastes baked-in, not dumped on.
  • Cold cubes of cheddar melt in pockets instead of disappearing into orange dough.
  • A hot covered bake gelatinizes the crust, then uncovered heat browns the cheese.
  • Teff and sorghum keep the loaf tasting like bread beside a loud filling.

Ingredients

  • 18gwhole psyllium huskgel
  • 390gwarm water (about 100F)gel
  • 150gsorghum flourdough
  • 80gbrown rice flourdough
  • 70gtapioca starchdough
  • 40gpotato starchdough
  • 20gteff flourdough
  • 11gfine sea saltdough
  • 180gactive gluten-free sourdough starter (100% hydration)dough
  • 15golive oildough
  • 10ghoneydough, balances heat
  • 8gpickled jalapeño brinedough
  • 130gsharp cheddar, cut into 1/2-inch cubes
  • 75gpickled jalapeños, drained, patted dry, chopped
  • 2ggarlic powderoptional

Equipment

  • Digital scale
  • Dutch oven (4–6 quart) or 9x5 loaf pan
  • Parchment
  • Mixing bowl or stand mixer with paddle
  • Lame or sharp knife
  • Instant-read thermometer

Instructions

  1. 1

    Whisk psyllium into 390g warm water. Rest 6–8 minutes until the gel is thick. Pat the jalapeños very dry. Wet peppers make tunnels of gum. Cube the cheddar and keep it cold so it does not smear.

    10 minutes

  2. 2

    Mix gel with starter, oil, honey, brine, and garlic powder. Add sorghum, brown rice, teff, starches, and salt. Beat until you have a sticky but scoopable dough, 2 minutes. Fold in cheddar and jalapeños just until distributed. Do not mash.

    8 minutes

  3. 3

    Cover and bulk ferment 45–60 minutes at 75–78F. The dough will look slightly inflated and the cheese cubes will peek through. Gluten-free bulk is short. You are hydrating and waking gas, not chasing a doubled bowl.

    50 minutes

  4. 4

    With wet hands, shape a tight boule on parchment. Tuck stray cheese cubes back in so they do not scorch into bitter chips on the outside, though a few surface cubes are welcome. Dust the top with a pinch of sorghum.

    5 minutes

  5. 5

    Cover and proof 40–60 minutes until the loaf looks puffy and a wet finger dent springs back slowly. Meanwhile, heat a Dutch oven at 450F (232C) for at least 30 minutes.

    50 minutes

  6. 6

    Score a shallow X or a single slash. Lower the loaf on parchment into the hot pot. Cover and bake 22 minutes. Uncover, drop the oven to 425F (220C), and bake 20–24 minutes more until the crust is deep gold and any exposed cheddar is browned, not black. Internal temperature should be 205–210F.

    45 minutes

  7. 7

    Cool at least 90 minutes before slicing. The crumb is still setting, and the cheese is molten. Warm slices are excellent. Molten-collapse slices are a mess.

    90 minutes

Nutrition

Approximate values per serving. Always verify labels if you bake for celiac safety.

Nutrition facts per serving
NutrientAmount
Calories198 kcal
Protein6 g
Carbs28 g
Fat7 g
Fiber4 g
Sodium430 mg

Substitutions

Sharp cheddar
Aged gouda or a mix of cheddar and Monterey Jack, 130g cubed.
Pickled jalapeños
Roasted green chiles, patted dry, 75g. Milder, smokier.
Teff flour
More sorghum, 20g. You will lose a little earthiness.
Dutch oven
9x5 loaf pan at 375F for about 50 minutes.
Honey
Skip, or use 10g maple syrup.

Storage

Cool completely. Keep cut-side down, wrapped, at room temperature 1 day. Refrigerate up to 4 days. Toast to revive the cheese. Freeze slices up to 2 months with parchment between them.

Notes

  • Fresh jalapeños work if you want brighter heat. Seed them and expect less pickle tang. Add an extra 5g brine or a squeeze of lime.
  • Extra-sharp cheddar tastes louder than mild. Pre-shredded cheese is coated in starch and melts dull. Cube a block.
  • If the loaf spreads, the gel was under-set or the jalapeños were wet. Next bake, rest the gel a full 8 minutes and dry the peppers on a towel.

FAQ

Can I bake this in a loaf pan instead of a Dutch oven?

Yes. Proof in a greased 9x5 pan until puffy and 1/2 inch from the rim. Bake at 375F for 50–55 minutes. You will lose some crust crackle and keep a neater sandwich shape.

How spicy is it?

Pickled jalapeños are moderate. For a milder loaf, use 40g peppers and more cheddar. For a louder loaf, add a minced pickled serrano or a pinch of cayenne, not more wet peppers.

Why pickled peppers instead of fresh?

The brine is already in the formula. Pickled jalapeños bring acid that plays with sourdough, and they are less watery than raw peppers if you dry them. Fresh peppers can work. They need extra drying and they will taste greener.

The cheese leaked out and burned. Help.

Tuck cubes inside during shaping and keep at least a thin dough skin on top. A few blisters are the point. Pools of cheese on the parchment are a shaping issue, not a formula issue.

Is this loaf dairy-free adaptable?

A firm dairy-free cheddar-style block, cubed, is better than shreds. Flavor will be quieter. Do not skip salt. Cheese is carrying a lot of it in the original.

Technique

Keep the method close

Psyllium, fermentation temperature, and a celiac-safe starter matter as much as the formula.

Sourdough guideStarter guide

About Andrew Kittridge

Home baker in Indianapolis documenting gluten-free sourdough: psyllium structure, whole-grain blends, and loaves that actually taste like bread.

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