Damper is an iconic Australian food that was traditionally made in the coals of the camp fires by drovers and stockmen. It is known as the traditional bushman’s bread and as Australians, we continue cooking it today not only when we go camping, but also in our home kitchens. We add our own variations to the traditional recipe such as Herb and Cheese Damper, as well as others.
As a kid I absolutely loved it when my mum made damper. The smell was amazing throughout the house and we were always lining up to get a piece while it was warm. I made a few changes and converted it to a delicious gluten free, lactose free, egg free, low FODMAP version and it tastes divine!!
Hard cheeses are actually lactose free, which is why I use it in my recipes. However, if you don’t want to use dairy-based cheese that’s totally fine! Just substitute it for cashew cheese or another vegan cheese as you see fit, or simply leave it out.
Please enjoy this recipe for Herb and Cheese Damper… And don’t worry, you don’t have to make a fire for this one!
Herb and Cheese Damper
- 2 cups gluten free self raising flour
- pinch salt
- 1 tablespoon nuttelex (or butter alternative)
- 1 cup rice milk (or milk of choice)
- 3/4 cup grated cheese loosely packed
- parsley to season
- grated cheese for top
- parsley for top
Preheat oven to 180°C. Grease a heavy bread tin.
Place flour and salt in bowl.
Add nuttelex, and rub through with finger tips.
Add milk, cheese and parsley to season.
Mix with a fork until mixture comes together.
Place in greased bread tin, making sure mixture is evenly spread out.
Sprinkle top with extra cheese and parsley.
Bake in oven for approximately 35 - 45 minutes or until top is golden and damper is cooked through.
Serve warm with dairy free spread, as a side dish or for brunch!