This bread is delicious eaten warm, straight from the oven and served with baked beans or cottage cheese and a salad. It’s yeast free so great for those who are intolerant as it’s a step up from the usual soda bread option. We love a couple of slices of this onion bread of an evening – it’s the perfect comfort food.
- 150g gluten free flour (rice or potato)
- 250g plain flour
- 3tsp baking powder
- 1tsp bicarbonate of soda
- 1tsp salt
- 180g mature cheddar cheese, grated
- 3 eggs
- 300ml natural yoghurt
- 2tbsp sweet chilli sauce
- 50g softened butter
- For the topping:
- 3 large red onions
- 3 cloves of garlic
- 60ml olive oil
- 30g butter
Preheat oven 170°C/325°F/Gas Mark 3
Grease and line a 2lb loaf tin.
Place the dry ingredients and the cheese into a large mixing bowl.
Crack the eggs into a separate bowl, add the yogurt, sweet chilli sauce and butter and whisk together.
Add this wet mixture to dry ingredients in the mixing bowl and mix well to combine.
Bake in a pre-heated oven for 45 minutes. Check after 35 minutes to see if it is already cooked as some ovens vary. Insert a skewer or knife into the centre; if it comes out clean it’s done.
Meanwhile cut the onions in half and then in slices across the grain to make long strips. Finely chop the garlic cloves and fry them together in the oil and butter until beautifully caramelised. Add the sweet chilli sauce and cook for a further 1-2 minutes. Take off the heat and set aside.
When the bread is cooked completely take it out of the oven but leave it in the tin, cover the top completely with the onion and garlic topping, leave for 5 minutes before removing from the tin.
Quite often this bread has a very rounded top crust so if you prefer a more level surface for the onions, take a serrated knife and cut the top off to make it flat.