Flourless Cheesy Bread Recipe

Flourless Cheesy Bread Recipe  The Nourished Life

Today’s recipe is by Sarah Smith of Nourished and Nurtured from her new cookbook Nourished Cooking. I made this cheesy bread today and it was simply divine. Of course, I love all things cheese so I’m hardly impartial, but I have a feeling you’ll love it too. This is a handy, healthful snack to keep around for a quick bite, so I’ll probably be revisiting this recipe quite often!

My family loves this Cheesy Bread recipe. Whenever we eat it, everyone always wants seconds. Cheesy Bread is great by itself, served alongside soup, dipped in your favorite marinara, or even as the base for an open-faced sandwich. It refrigerates well, too, and can be warmed up very quickly in a toaster oven.

Feel free to experiment with different cheeses in this recipe. We typically use cheddar and Parmesan, but it is also great with a combination of white cheddar, green chile cheddar, and low-moisture mozzarella.

Flourless Cheesy Bread Recipe

(Grain-Free, Gluten-Free, Primal-Friendly)

Serves 4


  • 1 egg, preferably from pastured hens
  • 1/2 cup packed grated Parmesan cheese
  • 1 cup packed shredded cheddar cheese
  • 2 tb plain whole milk yogurt
  • 1/4 cup arrowroot*
  • pinch cayenne pepper
  • pinch fine ground celtic sea salt
  • 1/4 tsp baking soda

(Check out my resources page for more high quality ingredients!)


1. Preheat the oven to 350 degrees F.

2. Combine all ingredients in a medium bowl. Mix with a hand mixer until well-combined. [Elizabeth: I used my standing mixer for this recipe, but a hand mixer would definitely work just as well.]

3. Spread the mixture onto a baking sheet lined with parchment paper or an Exopat. Use a silicone spatula to spread the mixture out as thin as you can make it without seeing any holes.

4. Bake at 350 degrees for 18-22 minutes. The edges should be very browned, and the top should be nicely browned. [Elizabeth: mine took a few minutes longer--I don't think I spread it quite thin enough!]

5. Remove from the oven and cool for a few minutes. Then use a pizza cutter or knife to cut the bread into wedges or pieces.

6. Serve! Leftovers can be refrigerated in an airtight container. To reheat, just place the slices in a toaster oven set at 200-250 degrees for a few minutes.

* Arrowroot is not GAPS-legal. See reader comment below for a GAPS-legal substitution.

Reader Comments…Cover from Nourished Cooking

Rebecca wrote: “Made it! It’s as delicious as it looks – everyone loved it!”

Joy wrote: “Awesome!… We will definitely make this regularly. We dubbed coconut flour for the arrowroot with good success. We used half as much coconut flour.”

If you like this recipe, you can get dozens more like it in Sarah Smith’s new cookbook Nourished Cooking.

Click here to learn more about Nourished Cooking and Sarah’s other real food cookbooks!

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Flourless Cheesy Bread Recipe Steps


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84 Responses to Flourless Cheesy Bread Recipe

  1. Jamie says:

    This looks incredible! I’m definitely making some cheesy bread this weekend so I can grab a slice or two for quick lunches throughout next week.

  2. This looks amazing! Yum! I can’t wait to try it :) Love that it doesn’t have crazy ingredients either. I never have half the stuff some of the gluten free recipes have in them. Thanks!

  3. Devon says:

    This may sound silly… but is there any way to make this without the egg? My daughter is allergic… but is a HUGE cheese fan. I would love to make this for her if there was a substitute!

    • Melanie says:

      Devon, ground flax seed can be used to replace egg. We have a big bag we got from Costco. On the package, it says:

      1 large egg = 1 TBSP milled flaxseed + 3 TBSP water

      I haven’t tried it, since we’re fine with eggs, but it might be a fantastic find for you!

      I would also look up using chia seeds…. I know I’ve heard that they can be used for an egg substitute!

    • tina says:

      We often substitute mashed cooked butternut squash or mashed banana
      or pureed onions in place of eggs for my egg allergic child. You could try either of those and see how it turns out.

  4. moriah says:

    This is a winner! I love it! It’s GREAT for a piazza crust!

  5. melissa says:

    Do you think I could use the fat from full fat coconut milk to replace the whole milk yogurt if I am dairy free? I want to make this and I have a great parmesean i can use that uses coconut butter and vitamin c crystals and cheese sub too!

  6. moriah says:

    Yeah! I’m sure you could. I do stuff like that all the time melissa

  7. Nancy says:

    Any thoughts on using a nut flour? We do not use arrowroot and I do not have any other flours at the moment but I could grind up either almonds or walnuts. Thank-you!

  8. Lourens says:

    What is 2tb yogurt? Tablespoons?

  9. Jazzy says:

    Ty I been trying to find me a recipe for bread without the flour and I happen to have arrowroot I have ordered from bulkherbstore.com ty ! How many calories is this?

  10. Simone says:

    It’s just arrowroot? No coconutflour? Because in the comments they talk about coconutflour.

  11. Jennifer says:

    This recipe is yummy I have made it several times I want to make it again but I’m out of yogurt do you think sour cream would work in place of the yogurt????

  12. Wow! what a great recipe! I am glad it doesn’t require any almond flour the excess of which can lead to health problems! Thank you for the recipe!

  13. Huarache Gal says:

    I’ve made this a few times and its delicious! I didn’t have any yogurt for today’s batch so I substituted sour cream. It turned out great again! I’ve used it in place of burger and hot dog buns too!

  14. Sonia says:

    Brilliant recipe and soo easy! This was great. I had made some beef and vegetable broth and this was the perfect companion to it.
    The only changes I made were:
    -Used coconut flour (2 Tblsp),
    -Nixed the Cayenne and added some roasted onion bits.
    -Used 2 eggs
    I flattened mine out onto a quarter sheet pan (w/parchment) and it cooked in 20 minutes. I might flip it next time to get the other side more browned but it was delicious and took almost no effort.
    Thank you Elizabeth

  15. Katie says:

    OMG! This was amazing!! I actually subbed sourcream for the yogurt and besan(chickpea) flour instead of arrowroot…super delicious.
    Elizabeth, I would love to suggest trying Socca! Have you ever tried it? It is so fantastic as a pizza crust also.
    Thank you for all of your great recipes,

  16. This looks amazing! Cannot wait to try this recipe. Thanks for sharing!

  17. Natalie says:

    This bread is unbelievably good!! Thanks for sharing this recipe :)

  18. Michelle says:

    My daughter and I loved this bread (made with the coconut flour)! We made some slight modifications to omit the dairy: used mayo in place of yogurt, diaya “cheddar” in place of regular cheese and just a dash of coconut aminos in lieu of the parmesan cheese.

  19. Lisa says:

    Just tried this recipe tonight :D Replaced the yogurt with sour cream but everything else was the same. I think it was just a tad too salty so I may leave that out next time and see how it tastes, but it was still REALLY good. Used the bread as pizza crust and it was perfect :D

  20. Gina says:

    I used garbanzo bean flour, as that’s what I had on hands. It was a great substitute for arrowroot. I added a bit more liquid. I also thought it was a bit salty, but realized that was likely the parmesan. I love this recipe!

  21. Susan says:

    Made thus tonight – didn’t puff up much. Baking POWDER instead of baking SODA?? Not bread-y – more like a soft cracker.

  22. Sherri says:

    My mixture did not look like the picture. Did I so something wrong? I used coconut flour instead of arrowroot. I did 1/4 cup x 2.

  23. Amy Greer says:

    I made this yesterday but mine didn’t come out great. I pride myself on being a great cook & my family loves my food. I have always especially loved baking However, cooking gluten free is a bit challenging as it’s so different.
    I didn’t have all the ingredients so had to sub some. I’m used to playing with/substituting in recipes. Again, GF is different.
    I used 1/2 cornstarch 1/2 tapioca in place of arrowroot. I also used 2 eggs & added 1/2 tsp. of baking powder. I assumed the extra egg & baking powder would help it rise more. It backfired. Was flatter & quite dry. I’m going to get some arrowroot & try this again exactly as written. I reheated some in the toaster oven after dipping in olive oil, topped with some cheese, toasted 5 min. Then added spaghetti sauce & more cheese. So yummy! Mini pizzas. Took away from the dryness. So I was able to salvage them. Any advice on why mine came out dry? Was it the extra egg or the cornstarch? Thanks.

  24. Sandi Savell says:

    I might add some diced pepperoni to the mix and then dip in marinara for when I’m craving pizza!

  25. Mary Beth Elderton says:

    Thank You! This recipe is amazing! I made it for the second time tonight, using it as a pizza crust. It is the perfect recipe size to feed Hubz and me. He says it is the best pizza he has ever had—I agree. This will be my go-to every time.

  26. Lan says:

    Any chance I can make this with kefir instead of yogurt? I never have yogurt on hand? Thanks!

  27. Liz says:

    I made this two nights in a row. It’s soooo good. Thank you for sharing.

  28. Jan Stanko D says:

    Yowza! Just saw this and miraculously had most of the ingredients-subbed coconut flour like the earliest commentor suggested and used almond milk b/c I didn’t have yogurt. I left out the salt b/c I use Romano which is pretty salty on its own. I had to beat my kids away from the pan as I was trying to cut it-It’s a hit-even with my fussy-only-likes-predictable-food autistic 12 yr old! Danke schon-I am sooooooo happy to find this recipe!

  29. Amy says:

    I made this with mozzarella cheese only since that is what I had open. Then I added a bit of coconut flour and a sprinkle of almond flour to sub for the arrowroot. I also put some shredded mozzarella on top before putting in the oven. I normally do not like coconut flour because of the odd texture but this turned out pretty darn good!

  30. Lori says:

    Tell me low Carb ???

  31. Rose says:

    Has anyone successfully froze this?

  32. Tricia says:

    Can you tell me the net carbs in these? I have never used arrowroot before. They look amazing :)

  33. Kristen says:

    I added fresh chopped rosemary – divine!

  34. Maureen S says:

    We made it and it was very good… however it was too salty for me to have it frequently, I am guessing from the parmesan cheese. Any suggestions on substitution for the parm?

  35. Anne says:

    Looks delicious! What other recipes can I use arrowroot for? I’d hate to buy it just for this one recipe.

  36. Kathy Lowery says:

    Thank you for this recipe. I use it as a pizza crust. I tried every paleo pizza crust I could find and all fell sort. This works great!! Even my husband who calls my food, “fake food” loves it.

  37. pattee says:

    Successfully subbed out the arrowroot for coconut flour. Used a little more than 1/8 cup and added an extra tbsp of yogurt. Best grain-free cheese bread I’ve ever made! Thanks for the recipe! (:

  38. Mary Beth Elderton says:

    I am making this AGAIN! I guess this is at least the 20th batch. This recipe has made me the rock star of my pizza loving family!

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