Gluten-Free Cheesy Soda Bread

When you think of quick bread you probably think of something sweet, right? But this wonderfully savory bread, packed with flavorful cheddar cheese, is a delicious variation. It's a great breakfast bread (think scrambled eggs), and equally suitable with soup, stew, or pasta at lunch or dinner.

We know you’ll love this gluten-free version of our Cabot Cheddar Soda Bread recipe, a long-time favorite here on our site. Substituting Gluten-Free Measure for Measure Flour for the flour in that original yields a delicious, cheddar-scented quick bread that’s sure to be a hit with friends and family following a gluten-free diet. Enjoy!

Prep
10 mins
Bake
40 to 45 mins
Total
50 mins
Yield
1 loaf, about 12 servings
Gluten-Free Cheesy Soda Bread

Instructions

  1. Preheat the oven to 375°F. Lightly grease an 8" square or 9" round pan.

  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

  3. Add the butter, working it into the flour until the mixture is crumbly. Toss in the grated cheese.

  4. Mix the buttermilk and egg, and add to the dry ingredients, stirring just until everything is moistened.

  5. Scoop the sticky dough into the pan, using your wet fingers to spread it to the edges of the pan.

  6. Bake the bread for 40 to 45 minutes, until a toothpick or cake tester inserted into the center comes out clean. Its internal temperature at the center will be close to 200°F.

  7. Remove the bread from the oven, and loosen the edges with a table knife. Wait 5 minutes, then gently turn it out onto a rack to cool. It's tempting, but wait about 20 minutes before cutting the bread, if you can; it's a bit crumbly when hot.

Tips from our Bakers

  • Cabot's original loaf was a freeform round. To make a round loaf, make a stiffer dough by reducing the buttermilk to 1 cup (or use 3/4 cup plain yogurt and 1/4 cup milk). Shape the dough into a round, place it on a lightly greased or parchment-lined baking sheet, and bake for 35 to 40 minutes, until golden brown.