Gluten-Free Walnut-Cheese Loaf | Gluten Allergy | Gluten Free Diet | Allergy

Gluten-Free Walnut-Cheese Loaf

by Allergy Guy

This loaf, made primarily from rice and walnuts, is filling, satisfying and nutritious. It travels well, making it ideal for car trips or flights.

This recipe may be doubled and kept frozen.

Note: The brown rice should be prepared well ahead of time.


  • 1 ¼ cups cooked brown rice (½ cup raw)
  • 1 cup walnuts
  • 1 cup cheese*
  • 2 tsp lemon juice
  • 2 cups onions (chopped and sautéed)
  • 2 eggs
  • ¼ tsp salt
  • 1 tsp caraway seeds

* Cheddar is ideal. Also works with non-dairy cheese such as soy cheese.


  • Cook the rice if not already available. This takes about 40 minutes once the water is boiling.
  • Preheat oven to 350°F
  • Chop and sauté the onions.
  • Crush walnuts. A blender works well for this.
  • Beat the eggs.
  • Combine all ingredients and mix well.
  • Place in an oiled loaf pan.
  • Bake at 350°F for 30 minutes.
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{ 9 comments… read them below or add one }

1 S.J.V. Swailes. February 13, 2016 at 11:51

At last = I have made the walnut and cheese loaf and I have given it top marks…It is wonderful and I thank you for the recipe.
I doubled it for freezing & forgot to double the Caraway Seeds. I am not fond of the flavour so it worked out just fine for me because the flavour was then perfect .


2 Allergy Guy February 16, 2016 at 23:38

I’m so glad to hear the recipe worked out for you, that’s great! If you don’t like caraway seeds, maybe you can try a different flavoring.


3 S.J.V.Swailes. February 17, 2016 at 12:45

Yes I had planned to do that…I thought a little sage would be good…or thyme. Also I’m going to serve it with a mushroom sauce or a tomato next time !
Best wishes….SJV.


4 Allergy Guy February 24, 2016 at 00:54

That sounds good! Let me know how it works out.


5 S.J.V. Swailes. January 20, 2016 at 17:07

I am really delighted to find your site.
I have recently decided to try a glutton free diet after a horrible bout of IBS. I have experienced it off & on for about 10years now (only once or twice a year) but this time it was difficult to clear even with the help of Slippery Elm & Lepicol.
I am now putting together my ingredients for making gluten free bread and wonder if it will be edible when I have finished !!!!
I look forward to reading more on your site tomorrow. Thank you.


6 Allergy Guy January 20, 2016 at 19:07

Welcome! I’m glad you find this site useful. Taking on a gluten free diet can be daunting, and I started this site to help others travel the same path that I did with greater ease. Good Luck!


7 S.J.V.Swailes. January 21, 2016 at 05:26

Thank you for your reply & I’m sorry to bother you again so soon.
I want to make your Walnut & Cheese loaf but it isn’t stated in the ingredients if the brown rice should be long grain (Basmati) or short grain (“pudding” ) rice….& as a long standing cook I know that the type I use will make or break the recipe !!!
Also do you press the mixture into the loaf tin or simply “drop” it in & leave it loose ?
I am a Brit (currently living in France) &I think that you might be in USA or Canada so when it comes to your “cups” I think I will be using 6 or 8 ounces in weight ?
Oh dear, what a tangled web we weave…but it all goes into the tapestry of life !!


8 Allergy Guy January 21, 2016 at 18:49

I have to admit it’s been a while since I’ve made this recipe but you are inspiring me to make it again! I would use short-grain rice for both taste and consistency. And do press the mixture into the tin, but only lightly.
True, I am Canadian. I think a cup is 8 ounces, but to tell you the truth, I’m not 100% sure. Let me know how it turns out!


9 S.J.V. J-Swailes January 22, 2016 at 10:21

Thank you so much.
I have been given a link to UK ounces V “cups” so I will stick to that And I will let you know the outcome of the loaf, I’m really looking forward to it .

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