Gluten-Free Cheese and Herb Irish Soda Bread – a super quick and easy rustic bread perfect for any time of year. No baking experience is necessary, as this mix and bake recipe is yeast-free and doesn’t require you to wait for the dough to rise.
Truth: the first time I baked bread, it was without a speck of yeast.
I just find yeast-free breads to be so easy to prepare, and such a joy to consume!
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 because of its simplicity and delicious result.
It happens to take way less time than yeasty bread because you aren’t waiting for the yeast to activate, nor the dough to rise. Plus, it’s free form.
You simply mix all the ingredients up in a mixing bowl, drop the dough on a baking sheet, and bake! Rustic crusty bread at its finest!
No need to allow the dough to rise, and no loaf pan.
This gluten-free Irish soda bread recipe 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 rice flour, potato starch, and tapioca flour. Use any tried and true gluten-free flour blend you like!
You can replace the GF flour with equal parts all-purpose (or a combination of all-purpose and whole wheat).
Traditional Irish soda bread contains raisins or sultans. If you’d like to add them to the bread, feel free to do so! Follow my tutorial on How to Make Irish Soda Bread for the traditional version.
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 two alone? I thought so.
Serve this delicious Cheese & Herb Irish Soda Bread alongside Easy Shepherd’s Pie with Sweet Potatoes, Keto Cottage Pie, or Crock Pot Corned Beef and Cabbage for an amazing St. Patrick’s Day celebration.
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!
Cheese & Herb Irish Soda Bread
- 4 cups gluten-free all-purpose flour see note*
- 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
- Preheat oven to 450 degrees F.
- In a large mixing bowl, add all ingredients except for the buttermilk and whisk to combine.
- Form a well in the flour. Pour in the buttermilk. Using a spoon, stir the buttermilk into the flour, making small circles first then working your way outward to incorporate all the flour.
- If the dough seems too wet, add a little additional flour.
- Form the dough into a ball in your hands and turn it out onto a floured surface. The dough will be sticky, but shouldn’t be so sticky that you can’t knead it. Knead 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.
- Using a serrated knife, gently cut an X into the dough, about ½” to 1” deep.
- 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.
- If you have a meat thermometer, insert it into the thickest part of the bread to check the internal temperature. Bread is fully cooked once it has reached an internal temperature of 190 degrees Fahrenheit.
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