With St Patrick’s Day just around the corner, we thought we’d try a slightly different take on traditional Soda Bread – our variation on this classic food contains just three ingredients – our amazing Better Batter Gluten Free Pancake and Biscuit Mix, Dublin Cheddar Cheese and gluten free beer. It is easily put together and bakes in a flash. You may use cooking spray for the pan, but for a really awesome treat we recommend using oil (see instructions below)

3 c Better Batter Gluten Free Pancake and Biscuit Mix

1 12oz bottle gluten free beer of choice

2 c shredded extra sharp cheddar cheese (you may use a non dairy cheese like Daiya if you prefer), separated

Preheat oven to 400 degrees. Grease a heavy 12 inch skillet or pour 1/3 c of vegetable oil in the bottom of skillet.

In a medium bowl, combine pancake mix, beer, and 1 c of cheese or cheese alternative, stirring until well combined. Mixture will thicken after a few minutes to the texture of drop biscuits.

Place dough in prepared skillet and spread out using wet hands or a spoon to fill the skillet. If using oil, the oil may come up the sides of the dough – this is okay!

Top dough with remaining 1 c of cheese or cheese alternative.

Bake for 30-35 minutes or until the bread is puffed, the cheese is golden, and the crust is browned. Slice and serve immediately.