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Gluten-Free Cheesy Garlic & Herb Bread (No Yeast)

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There is something especially inviting about putting a warm, golden round of cheesy garlic bread in the middle of the table and letting everyone help themselves. Baked in a round cake tin, this no-yeast bread has a rustic golden top, a tender savoury crumb, and plenty of cheese, garlic, and herbs throughout. Made with WEATZERO® Millet-Based All-Purpose Flour, it is an easy bake for sharing alongside soup, pasta, salads, or as part of a grazing table.
Shilpa | WEATZERO® | August 2026
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Prep Time 20 minutes
Cook Time 50 minutes
Hold & Cooling Time 50 minutes
Total Time 2 hours
Servings: 15 wedges
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Notes Ingredients Equipment Method

Notes

From Experience: Wins, Fails, and What Stuck

Weigh your flour. WEATZERO® is designed for gram-for-gram baking. Using scales gives the most consistent results every time.
Keep the mixing gentle. Once the wet and dry come together, mix only until you can no longer see pockets of dry flour. There is no benefit in working the batter further.
Use a good full-flavoured cheese. Mature cheddar or tasty cheese works particularly well. Its stronger flavour carries through the millet, garlic and herbs, where a mild cheese disappears.
You can bake this in a loaf tin. Use a 21 × 11 cm loaf tin and add roughly 5 to 10 minutes, checking from 50 minutes.  
Keep the top rustic. Do not press the mixture flat. Spread it gently to the edges and leave the surface uneven; those raised areas catch the heat and give the bread its golden, craggy top.
Rest before cutting. Leave the bread at least 10 minutes after it comes out of the oven.  Cool on the wire rack for 30 minutes. The crumb needs that time to set, and it slices far more cleanly. 

Ingredients
 

Dry mix
Wet mix
  • 2 Large Eggs - room temperature
  • ½ cup (125g) Greek Yoghurt - natural, full fat
  • ¾ cup (190g) Milk - full fat
  • 60 g Butter - unsalted melted
  • 2 tbsp (37g) Extra Virgin Olive Oil
Cheese
  • 2 cups (200g) Mature Cheddar or Tasty Cheese - coarsely grated, divided into 80g, 80g & 40g
Herb and Garlic Mix
  • 2 Garlic Cloves - finely grated
  • 2 tbsp (8g) Fresh Flat Leaf Parsley - finely chopped
  • 1 tbsp (4g) Fresh Rosemary Leaves - finely chopped
  • ½ tsp (1g) Dried Oregano
  • 2 tbsp (37g) Extra Virgin Olive Oil
  • ¾ tsp (4g) Salt
Garlic herb butter
  • 1 tbsp (20g) Butter - unsalted, melted
  • 1 Garlic Clove - finely grated
  • 1 tbsp (4g) Fresh Flat Leaf Parsley finely chopped
For Cake Tin Prep
  • Extra Virgin Olive Oil - Spray or Oil, for greasing
gluten-free-cheesy-garlic-herb-bread-equipment

Method
 

Prepare
  1. Preheat the oven to 180°C (350°F) conventional, or 160°C (320°F) fan-forced.
  2. Grease a 20cm (8inch) round cake tin and line the base and sides with baking paper.
Dry mix
  1. Place the WEATZERO® Millet-Based All-Purpose Flour, bicarbonate of soda, salt and pepper into a large mixing bowl. Whisk until evenly combined.
Wet mix
  1. In a separate bowl, whisk the eggs, yoghurt, milk, melted butter and oil until well combined.
Make the batter
  1. Pour the wet mixture into the dry ingredients. Using a spatula, mix only until you can no longer see pockets of dry flour. Do not overmix.
Hold Time
  1. Let the batter sit for 10 minutes at room temperature. (This gives the WEATZERO® flour time to hydrate fully).
Oil and Herb Mix
  1. While the batter rests, mix the herbs, oil, and salt and, set aside.
Layer the tin
  1. Spoon half the mixture into the prepared tin and gently spread it towards the edges. Do not press or compact it.
  2. Scatter over half the oil and herb mixture, followed by 70 g of the grated cheese.
  3. Spoon the remaining batter over the top and spread it gently to cover. Scatter over the remaining oil and herb mixture, then a further 70 g of the cheese.
  4. Draw a butter knife down through the layers and pull it through the tin in a few loose figure-eights. Just enough to marble the cheese and herbs through the batter. Do not stir. You are after streaks and pockets, not an even mix.
  5. Leave the surface slightly uneven and rustic, then scatter the reserved 40 g of cheese over the top.
Bake
  1. Bake for 50 to 55 minutes, until the top is deep golden and craggy. Start checking from 45 minutes.
  2. The bread is done when a skewer inserted into the centre comes out clean, with no wet batter.
Garlic herb finish
  1. While the bread bakes, stir together the melted butter, grated garlic and parsley in a small bowl.
  2. As soon as the bread comes out of the oven, brush the garlic herb butter generously over the warm surface, letting it run into the natural cracks and crevices.
Cool and serve
  1. Leave the bread in the tin for at least 10 minutes.
  2. Carefully lift it out and transfer to a wire rack. Allow it to cool for at least another 30 minutes before slicing.
  3. Cut into wedges and serve warm or at room temperature.
STORING AND REHEATING
  1. Room temperature: best on the day it is baked. Cool completely before wrapping. A warm loaf wrapped up will go soggy. Keep wrapped at room temperature for up to 2 days.
  2. Refrigerator: up to 4 days in an airtight container. Warm before serving; cold, the crumb tightens.
  3. Freezer: freeze whole or in wedges, well wrapped, for up to 2 months. Thaw at room temperature.
  4. To refresh: 8 to 10 minutes at 160°C (320°F), or split a wedge and toast the cut faces in a pan with a little butter. This is the best way to eat the leftovers, not a consolation prize.
VARIATIONS
  1. Caramelised onion: fold 60 g of cooled caramelised onion through with the cheese.
  2. Chilli and cheddar: add ½ tsp dried chilli flakes to the dry mix.
  3. Olive and oregano: fold 50 g of chopped pitted kalamata olives through, and lift the dried oregano to 1 tsp.

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