Gluten-Free Cheese and Herb Irish Soda Bread

Prep: 15 minCook: 50 min1 loaf (8 slices)mediumIrish
Gluten-Free Cheese and Herb Irish Soda Bread

Traditional Irish soda bread gets a savory twist with aromatic herbs and nutty Gruyere cheese, all made gluten-free without sacrificing the classic tender crumb. The combination of sage, thyme, and oregano creates an earthy flavor profile that pairs beautifully with the sharp cheese. This quick bread requires no yeast or rising time, making it perfect for last-minute dinners or weekend brunch spreads. The rustic X-cut top and golden crust give it an authentic bakery appearance while remaining beginner-friendly.

VegetarianGluten-FreeNut-Free

Ingredients

Yield: 1 loaf (8 slices)
  • 4 cups gluten-free all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon rubbed sage
  • ½ teaspoon thyme
  • ½ teaspoon oregano
  • cracked pepper(optional)
  • 1 cup gruyere cheese, grated
    parmesan cheese1:1vegetarian

    sharper flavor

  • 2 ¼ cups buttermilk
    regular milk + lemon juice1 cup milk + 1 tbsp lemon juice per cupvegetarian

    slight tang difference

    Full guide →

Instructions

  1. 1

    Preheat oven to 450 degrees F

  2. 2

    Whisk together flour, baking soda, salt, sage, thyme, oregano, pepper, and cheese in large mixing bowl

  3. 3

    Form well in flour mixture and pour in buttermilk

  4. 4

    Stir buttermilk into flour using spoon, making small circles first then working outward to incorporate all flour

  5. 5

    Add additional flour if dough seems too wet

  6. 6

    Form dough into ball with hands and turn onto floured surface

  7. 7

    Knead dough a few times then shape into disc about 2 inches thick

  8. 8

    Place dough on lightly oiled baking sheet

  9. 9

    Cut X into dough using serrated knife, about 1/2 to 1 inch deep

  10. 10

    Bake 20 minutes then lower temperature to 400 degrees F

  11. 11

    Continue baking 27 to 30 minutes until golden-brown and sounds hollow when tapped

  12. 12

    Check internal temperature reaches 190 degrees F with meat thermometer if desired

Tips

Tip 1

Test doneness by tapping the bottom of the loaf - it should sound hollow when fully baked, indicating proper internal structure.

Tip 2

Keep dough handling minimal to avoid tough bread, as gluten-free flour can become dense with overworking.

Tip 3

Wrap cooled bread in kitchen towel to maintain soft crust, or leave uncovered for crustier exterior.

Good to Know

Storage

Store wrapped at room temperature for 2-3 days or freeze for up to 3 months

Make Ahead

Can be made 1 day ahead and stored wrapped

Serve With

Serve warm or at room temperature, sliced thick

See pairing guide →

Common Mistakes

Watch

Add flour gradually to avoid overly dry dough

Watch

Use light hand when kneading to avoid dense texture

Watch

Check internal temperature to avoid underbaked center

Substitutions

gruyere cheese→
parmesan cheese1:1vegetarian

sharper flavor

Full guide →
gruyere cheese→
asiago cheese1:1vegetarian

milder flavor

gluten-free flour→
regular all-purpose flour1:1noneadds gluten

contains gluten

buttermilk→
regular milk + lemon juice1 cup milk + 1 tbsp lemon juice per cupvegetarian

slight tang difference

Full guide →
Find more substitutions →

FAQ

Can I use regular flour instead of gluten-free?

Yes, substitute 1:1 with regular all-purpose flour for traditional results with gluten.

What if I don't have buttermilk?

Mix regular milk with lemon juice - 1 tablespoon lemon juice per cup of milk, let sit 5 minutes.

How long does this bread keep?

Store wrapped at room temperature for 2-3 days or freeze sliced portions for up to 3 months.