I kinda of put the two recipes together, and it was delicious! I used 3 C gluten-free flour (the KAF brown rice blend recipe; I don’t know what would happen if you used a different one), 1/4 C buttermilk powder, 1 T. baking powder, 1/2 tsp. salt, 1 tsp. xanthan gum, 1/2 tsp baking soda, 5 T. butter, 2 C grated cheddar, 1 1/2 C water, 1 T. vinegar, 3 eggs, and a handful of chopped onion. I threw all the dry ingredients in my food processor and processed until well mixed, then dumped them into a bowl, poured the liquid ingredients in and stirred until smooth. Added the onions (probably about a half cup) and let it sit in the bowl for 10 minutes while I pre-heated a greased cast iron skillet in the pre-heating oven. I baked the bread in the hot skillet, and it was delicious. Took a fair bit longer than either recipe called for, but maybe that was because it was in the skillet? Either way, it was soft and tasty, and toast up very nicely the next day too.

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