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Gluten Free Cob Loaf & Cheesy Dip

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Gluten Free Cob Loaf & Cheesy Dip
Gluten Free Cob Loaf & Cheesy Dip

You will need

For Gluten Free Cob Loaf
For Gluten Free Cheesy Dip  
  • Small onion, finely chopped 
  • 200g streaky bacon, diced
  • 250g cream cheese, softened
  • ⅔c cream
  • ⅔c sour cream
  • 1½c cheese, grated 
  • salt & pepper 
  • Chives or herbs for garnishing 
Prep Time 15 minutes 
Total Cook Time 1½ - 2 hours 
Difficulty Easy
Ingredients 12
Sugar free Option
Nut free
Egg free
Gluten free

If like me you thought your days of dipping crusty bread into a gooey cheesy dip were over, think again! Our gluten free cob loaf and dip is one of our most loved and asked for recipe. Serve anywhere, for anyone, no one knows it's gluten free except those of us that need it to be! 

To make Gluten Free Cob Loaf:

Place a dutch oven or cast iron dish in to a  cold oven, with the lid on and heat to 200°C fan-bake. You want the dish to be super hot, so aim for a good 20 minutes before cooking the bread.

Place all cob ingredients together in a large bowl or you can use your electric mixer with a dough hook. Keep mixing until a dough is formed. It does thicken as you mix. Your dough should be slightly sticky.

Turn out the dough on to a lightly floured surface and knead for a few minutes, stretching the dough away from you, then folding it back on itself. Avoid adding more flour if you can: the dough will become less sticky and easier to handle as you knead.

Shape into a smooth ball. Place your dough into a floured round proving basket or you can use a lightly oiled bowl. cover and leave to double in size

Gently transfer dough to a piece of baking paper keeping the round shape.

Transfer to a piece of baking paper keeping the round shape.

Take your dish out of the oven, it will be very hot, be careful!  Place it on a heat proof surface close to your dough.

Get 3 ice cubes ready, not essential but does help for creating the steam and a crunchy crust.

Using the baking paper, pick it up and place inside your preheated dish.

Place the ice cubes between the baking paper and the dish.

Place the lid, remember this is hot so use oven mitts!

Place the oven.

Cook for 30 minutes, then remove the lid and cook for another 15 minutes or until golden.

Remove from dish and leave on a rack to cool.

Once cooled, hollow out the centre of the loaf, make sure you keep the filling to use for dipping.

To make Gluten Free Dip:

In a frypan, cook your bacon and onion for 5-10mins or until onion is soft and bacon is browning.

Once cooked, put into a bowl and add in the cream cheese, cream, sour cream and cheese.

Mix well until fully combines. Add salt and pepper to taste (you can also add chives or herbs here too!)

How to put it all together:

Fill the gluten free cob with the dip mixture, cover with tinfoil and pop into an oven at 180°C for about 30 minute.

Uncover and bake for a further 10 minutes to brown off the top. You can also throw the bread pieces in here too to bake and go crunchy.

Garnish with more chives or herbs and serve warm. 

Storage: Eat it all and enjoy!

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