Cheese & Herb Irish Soda Bread

Cheese & Herb Irish Soda Bread

Truth: the first time I baked bread, it was without a spec of yeast. I love me some active dry cultures and the art of rising dough but temperature criteria and patience don’t jive with me on an empty stomach. Gazing lovingly at a crunchy-on-the-outside and soft-on-the-inside rustic bread without yeast in less than an hour sounds farcical, but haste, it’s true! All this can be yours with just two simple words: baking soda.

Irish soda bread is my all-time favorite bread to bake. It is non-judgmental of your relationship with yeast, happens to take way less time than pesky yeasty bread and it’s free form. Think outside the loaf pan.    This bread can be made with various flours to suit your fancy (and your flour inventory). I used Gluten-Free All Purpose Flour, which is a combination of various flours – mostly garbanzo bean flour and tapioca starch. You can replace the GF flour with equal parts all-purpose (or a combination of all-purpose and whole wheat).

There are a myriad of possibilities with this bread. I’ve made sun-dried tomato/basil as well as roasted garlic Irish soda bread using the same recipe below and have yet to be disappointed. What happens when Irish Soda Bread meats herbs and cheese? Nothing but fancy, fancy things. Irish soda bread, meet soup…soup, Irish Soda Bread. Do we need to leave you alone? I thought so.

Cheese & Herb Irish Soda Bread



  • 4 cups gluten-free all-purpose flour Bob’s Red Mill
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon rubbed sage
  • ½ teaspoon thyme
  • ½ teaspoon oregano
  • Cracked pepper
  • 1 cup grated gruyere cheese or parmesan or asiago
  • 2 1/4 cups buttermilk


  1. Preheat oven to 450 degrees
  2. In a large mixing bowl, add all ingredients except for the buttermilk and whisk to combine.
  3. Form a well in the flour
  4. Pour in the buttermilk
  5. Using a spoon, stir the buttermilk into the flour, making small circles first then working your way outward to incorporate all the flour.
  6. Form the dough into a ball in your hands and turn it out onto a floured surface. The dough will be sticky. Kneed the dough a few times then form it into a disc about 2” thick. You can sprinkle some flour on the disc. Place the dough on a lightly oiled baking sheet.
  7. Using a serrated knife, gently cut an X into the dough, about ½” to 1” deep.
  8. Bake the bread 20 minutes and then lower oven heat to 400 degrees and bake 27 to 30 minutes or until the bread is golden-brown and sounds hallow when tapped.

Recipe Notes

Replace the Gluten-free flour with equal parts all-purpose flour or a combination of all-purpose and whole wheat

Cheese & Herb Irish Soda Bread


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  1. DessertForTwo

    Confession: I only make soda bread. I made homemade yeast burger rolls the other weekend and they turned out just okay. Yeast and I have a strained relationship for sure.

  2. Abby

    I can smell that warm, toasty, savory smell from here!! Or at least I wish I could 🙂 Gorgeous bread! The garlic type sounds amazing too.

  3. Monet

    I haven’t made irish soda bread in too long! I need to make a batch and your recipe sounds just delicious! Thank you for sharing with me. This post, along with my cup of hot chocolate, is making for a very lovely Thursday morning. Have a great weekend!

  4. Chobani

    We can’t think of anything (well, besides yogurt) that we love more than a nice loaf of freshly baked bread. Seriously drooling over here!


    1. Julia Post author

      Thanks Amy! I love your Chobani yogurt! With fruit…granola…I use the plain kind to make all sorts of sauces and to eat with curry. Yogurt definitely comes close to a fresh baked loaf of bread! Thanks for stopping by to say hey!

  5. David Crichton

    What a perfect loaf of bread Julia. I adore soda bread, I love the fact it has no yeast in it and can be made in an hour. Fresh out of the vein with butter, then toasted a few days later superb.

  6. Rachel

    I just cut into a fresh loaf of this bread about ten minutes ago. Delicious! I am making food for a variety of people this week and will be making this again… and again! Thanks for the recipe!

    1. Julia Post author

      Yaaaaaay, Rachel! I’m so glad to hear you tried the recipe and that you like it! I love baking Irish soda bread and there are endless flavors you can put in it! Thanks for the feedback and let me know if you try any other versions of it! 🙂

  7. Jennifer B

    I would love to see the recipe for the Roasted Garlic Irish Soda bread. I have been looking for something like that. Also, the gluten free all purpose flour. Can that be substituted with an equal amount of regular all purpose flour?

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