I like the Taste of Home baking book. It has the diversity one needs and the recipes are not formidable. I love savory baked goods and decided I was in the mood for anything that was no sweet. I looked through the recipes and got my choices down to the Amish Onion Cake, the Cheddar Casserole Bread and the Vidalia Onion Custard Bread. For the sake of expedience, I chose the Cheddar Casserole Bread and it is a winner. It is a good snack and a delicious breakfast or lunch with some greens on the side.
Cheddar Casserole Bread
2 1/2 cups gluten-free flour mixture
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1/2 cup mayonnaise
2 cups shredded Cheddar cheese
1/2 cup chopped red onion
Preheat oven to 425 degrees F.
In a large bowl, combine dry ingredients.
In a small bowl, combine milk, mayo and egg.
Add wet mixture to the dry ingredients and mix until moistened.
Add the cheese and onions and mix them through.
Spoon onto a greased 9 inch baking pan.
Bake at 425 degrees for 25 minutes or until a thin knife or toothpick inserted, comes out clean. Mine took an extra 7 minutes.
Cool down and eat or store in the refrigerator.