Flourless Cheesy Bread Recipe

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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!

You might also enjoy these recipes:


Flourless Cheesy Bread Recipe Steps


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  1. 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 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!

    • 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!

    • 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.

  3. Hi,
    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!

  4. 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!

  5. 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?

  6. 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????

  7. 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!

  8. 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

  9. 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.

  10. Just tried this recipe tonight ๐Ÿ˜€ 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 ๐Ÿ˜€

  11. 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!

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

  13. 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.

  14. 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.

  15. 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.

  16. 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!

  17. 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!

  18. 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?

  19. 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.

  20. 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! (:

  21. 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!

  22. For those of you who have used this a pizza crust, did you bake it first and then make the pizza, and bake again, or did you put all the toppings on when it is raw before baking like you do when making regular pizza? Can’t wait to try it!

  23. I made this today for my GF 7yo. She did not like it. Said it was too greasy. However, I enjoyed it as well as my toddler. I will say I used 2tb of coconut flour (which I made using plain unsweetend coconut that I ran through the grain mill on my baby bullet…I’m assuming that’s how you do it! LOL!) and I only had non fat greek yogurt so I added about 1/2tb of butter (in case the fat being included was a big deal). Maybe that’s why it was so greasy. Anyone know if that fat does matter? I had sour cream, wish I’d have thought to use that instead. I used Kraft’s 4 cheddar cheese blend. I put a sheet of parchment over the top and just smoothed it down real nice (it was sticking to my spatula) and baked it for 22 minutes. It came out chewy and golden on both sides. I worked the calories out to about 250 for 1/4 of it.

  24. Yum!! Made this this afternoon …
    Had only Aldi grated tasty cheese – used maybe 1 – 1 1/2 tbs tapioca – added a dash of cayenne, realise now that I forgot the bicarb ….
    Spread it evenly over baking paper on a perforated chip/pizza tray (Aldi!) and cooked it at around 175 deg C for approx 25 mins, rotating once half way through the cooking process, as it was obviously hotter at the front of my brand new (!) oven.
    It was delicious …… a tad greasy, but I eat LCHF so not an issue!

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