Savory Irish Soda Bread
This delicious and gluten-free Savory Irish Soda Bread is super easy to make and a true wow-factor in flavor. In this version, we combine delicious nutty gouda, our own pickled serrano peppers (here) and crunchy walnuts.
Irish soda bread is traditionally a non-yeasted bread, meaning it gets its rise from the reaction of baking soda (and powder) with buttermilk (acid). It’s important to mix until incorporated but not over mix – this will lead to a tough bread. It’s also important to watch your ratio of liquid in this recipe. We tried many and prefer to slowly add our 2nd half of buttermilk until the mixture just comes together and is shaggy rather than stiff, and not overly wet.
Many soda bread recipes online specify baking in a cast iron skillet or dutch oven. We tried this both ways and found no different than on a baking sheet lined with parchment. However, this time we decided to try our baking steel (usually used for New York style pizza crust). A baking steel absorbs and retains the heat from your oven and is great for creating a perfect crust. If you don’t have a baking steel, use a baking tray.
If you are celiac or gluten-free for a medical reason (like we are!) do make sure your baking soda, powder and xantham gum are gluten-free (many are).
Happy baking! Let us know how you like our Savory Irish Soda Bread!
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Savory Irish Soda Bread
Equipment
- Baking Steel or Baking Tray
Ingredients
- 42 g unsalted butter about 3 tbsp
- 4 oz gouda cheese (block or wedge)
- 2-3 tbsp pickled serrano peppers (see our pickled serrano recipe)
- 2-4 tbsp walnuts, chopped (we used 3 tbsp)
- 420 g all-purpose gluten-free flour we used Better Batter
- 1 1/2 tsp xantham gum (omit if your all-purpose blend contains it)
- 2 1/2 tsp baking powder
- 1 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1/4 tsp cream of tartar
- 2 tbsp cane sugar (you can omit if sugar-free)
- 480-500 g buttermilk around 2+ cups
Instructions
- Preheat your oven to 375 F. Lay out two sheets of parchment (on baking tray if not using a steel or on cutting board)
- If using your baking steel, make sure it is centered in the middle rack of your oven
- Grate the butter and place back in fridge to chill
- While butter is chilling, chop your 4 oz gouda into smaller pieces, about 1 cm square. Chop pickled serrano peppers (or herbs) into smaller pieces. Chop walnuts. Set all back into fridge
- In a large bowl combine your flour, xantham gum, baking powder, baking soda, cream of tartar, and sugar. Whisk to combine
- Add your grated butter and mix in gently – I use my hands for this and crumble it into the mixture
- Add your cheese, walnuts and peppers and stir to combine
- Now stir in gently about 200-250 g buttermilk (or half). Your mixture will start to come together. Gradually add buttermilk until the mixture is fully combine but not soaked — it took about 500 g buttermilk for us. Your bread should be very moist but not overly wet
- Transfer dough to your parchment and shape into a disk, slightly mounded toward the center, about 9 inches in diameter. (Wetting your hands helps immensely with this.) Using a sharp knife or a pastry cutter, slash an X in the dough about half way through and from edge to edge
- Using a baking peel, transfer the bread and parchment into the oven and onto the baking steel
- Bake at 375 F for 30 minutes. Then, increase oven temperature to 400 F and bake an additional 15. Cover with foil if bread is browning too early. You may need additional minutes if using a baking tray instead of a steel. Your inside bread temperature should be around 210 F
- Remove from oven and leave to cool on baking tray for 15 minutes before removing to wire rack to cool. Slice and enjoy! We wrap ours leftovers (if there are any!) in foil and leave on the counter for a few days. You can also freeze
Nutrition
