Cheese and Herb Irish Soda Bread (gluten-free)

Gluten-free cheese and herb Irish Soda Bread – a super quick and easy rustic bread perfect for any time of year.

Cheese and Herb Irish Soda Bread - gluten-free | #bread #recipe #stpatricksday

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).

Cheese and Herb Irish Soda Bread - gluten-free | #bread #recipe #stpatricksday

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 and Herb Irish Soda Bread - gluten-free | #bread #recipe #stpatricksday

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!

Cheese and Herb Irish Soda Bread - gluten-free | #bread #recipe #stpatricksday

Cheese & Herb Irish Soda Bread

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 people
Author: Julia


  • 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


  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

*Bob’s Red Mill's gluten-free 1-to-1 flour works great!  You can also replace the Gluten-free flour with equal parts all-purpose flour or a combination of all-purpose and whole wheat.



Never Miss a Post!


  1. 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.

  2. 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!

  3. 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!

  4. 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.

  5. 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! 🙂

  6. 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?

  7. Kathryn Morgan

    Hey! I need some professional help; I tried out this recipe and failed miserably. It turned out hard as a rock on the outside, very underdone inside, and weighed about 10 pounds, lol! I am not a terribly experienced baker and am totally new to working with gluten free products, so i’m not sure where I went wrong. Any ideas?? I have to figure it out because I am dying to try again. The over/under cooked piece I ate was still delicious!!

    1. Julia Post author

      Hi Kathryn,

      What type of gluten-free flour did you use? It could have nothing to do with your baking abilities and everything to do with the flour 😉 I use Bob’s Red Mill’s gluten-free 1-to-1 baking flour and it works great! Let me know what type of flour you use, and we can troubleshoot what happened. xo

  8. Kathryn Morgan

    Hi! Thanks for the reply; I wish I’d checked back sooner!!

    Ok, I used Walmart’s Great Value Gluten Free All Purpose Flour. On inspecting the package again, it does not have any tips for how to sub it for regular flour. Any thoughts?

  9. Amanda

    I made this recipe today for the first time. It turned out so much better than I imagined!! The texture is fantastic! The only thing I did differently was to add a head of roasted garlic to the recipe. It is a hit with the family, even though I’m the only GF person in the house!! That is always a sure sign of a great recipe! Thank you, I can’t wait for pasta night!!

  10. Virginia Coover

    I’m not a bread baker, and the idea of making bread without yeast is fantastic! What would I do differently to bake this in a loaf pan?

    1. Julia Post author

      Hi Christine!

      Absolutely! Try replacing the buttermilk with 2 cups full-fat canned coconut milk and 1/4 cup cider vinegar. Let me know how it goes! xo

  11. Annie in Alaska

    Delicious! I made this for my family with Dublin Coddle for St Patrick’s Day. The teenagers fought over the last piece ? I used have Parmesan and half sharp cheddar, and since I had no oregano in the cupboard, decided to try rosemary. Very good. Usually I use Bob’s RedMill 1:1 gluten free flour, but found the Namaste all in one GF to work too.

    1. Julia Post author

      Hi Marin,

      I have never tested the recipe using sour cream, so I can’t be sure whether or not it would turn out. I’m assuming it would work, although you may need to add a small amount of additional liquid to thin out the sour cream so that the dough comes together easily. Let me know how it turns out!


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.