Gluten-Free Cheddar & Chive Irish Soda Bread
Servings: 12 servings
Calories: 194kcal
Bread is back on the menu! This Irish Soda bread requires no yeast and is packed with savory cheddar, chives and walnuts. It is a bit of pure deliciousness!
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Ingredients
- 42 g unsalted butter about 3 tbsp
- 4 oz block sharp cheddar cheese
- 3-4 tbsp fresh chives, chopped (we used 4 tbsp)
- 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. Line a large baking sheet with 2 sheets of parchment
- Grate the butter and place back in fridge to chill
- While butter is chilling, chop your 4 oz cheddar into smaller pieces, about 1 cm square. Chop chives. 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 chives 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 480 g buttermilk for us but anywhere up to or near 500 g seems to work as well. A wetter bread simply will not rise as well but will taste great
- 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
- Bake at 375 F for 30 minutes. Then, increase oven temperature to 400 F and bake an additional 15. Cover with foil and bake an additional 5 minutes or until about 200 F in the center or browned throughout. Every oven is different -- you may need an additional 5-10 minutes
- 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
Notes
- The bread's
Nutrition
Serving: 1slice | Calories: 194kcal | Carbohydrates: 27g | Protein: 5g | Fat: 7g