Gluten free soda bread with buttermilk, Cheddar and chives

Gluten free soda bread with buttermilk, Cheddar and chives


2 people made this

About this recipe: This gluten free recipe allows you to get scrumptious bread on the table in an hour, or 12 savoury muffins ready in 30 minutes. If you don’t have buttermilk, see the tips for knocking up a suitable alternative. Makes one loaf, or 12 muffins.

Makes: 1 loaf gluten free bread

  • 320g gluten-free flour
  • 2 teaspoons gluten-free baking powder
  • 1 heaped teaspoon bicarbonate of soda
  • 80g grated mature Cheddar cheese
  • 1 tablespoon chopped fresh chives, or 2 tablespoons dried chives
  • 40g melted butter, cooled slightly
  • 230ml buttermilk, at room temperature (see tip)
  • 1 large egg, at room temperature
  • 1 heaped teaspoon Dijon mustard

Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

  1. Preheat the oven to 200 C / 180 C fan / Gas 6. Very lightly grease a 2lb loaf tin and line with baking parchment, leaving a slight overhang on each side. If making muffins, arrange 12 paper cases in a 12-hole muffin tin.
  2. Combine the flour, baking powder, bicarb, cheese and chives in a large mixing bowl and mix. Put all remaining ingredients into a measuring jug and whisk together.
  3. Pour the wet ingredients into the dry and combine quickly with a fork. Don't over-mix the dough as the resulting bread will be very tough. Transfer the dough into your prepared loaf tin (or spoon into muffin cases).
  4. Bake for about 40 minutes (muffins take about 20 minutes), turning tin halfway through for even baking. When a skewer inserted into the centre comes out clean, remove from the oven. Lift the loaf in the paper to a cooling rack, or, remove muffin cases from the tin to a cooling rack.


Making a buttermilk substitute: simply add the juice of half a lemon to room-temperature whole milk and let it sit for about 10 minutes. It will go chunky, which is what you want, to react with the bicarb and baking powder to create a rise. Note on 'room temperature' ingredients: it's really important that the buttermilk - or regular milk if making with lemon juice - is at room temperature and not straight from the fridge. Ditto this for the egg (but c'mon, you don't keep your eggs in the fridge, do you?). Cold ingredients will inhibit the rise from the baking powder and bicarb. The loaf/muffins you make will still taste delicious, but they will be quite close-textured, and not risen and light.

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