- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- Makes 12 slices
Ingredients
- 1 tbsp
- lemon juice
- 15 mL
- 1 cup
- milk
- 250 mL
- 2 1/4 cups
- Compliments Gluten-Free All Purpose Flour Blend
- 560 mL
- 1 cup
- shredded Cheddar cheese
- 250 mL
- 1/4 cup
- assorted chopped fresh herbs such as sage, chives, tarragon or oregano
- 60 mL
- 3/4 tsp
- each baking powder and baking soda
- 4 mL
- 1/2 tsp
- salt
- 2 mL
- 2 tbsp
- unsalted butter, cold, finely sliced
- 30 mL
Method
Step 1
Preheat oven to 375°F (190°C). Extract 1 tbsp (15 mL) juice from the lemon. Stir lemon juice into milk and let stand 5 min. to sour milk. Meanwhile, sift flour, baking powder, baking soda and salt in a large bowl. Stir in cheese and herbs until well combined.
Step 2
Cut in butter until crumbly using a pastry blender or two knives. Add the milk mixture and stir just until a ragged dough forms. Turn the dough out onto a lightly floured surface. Knead lightly, about 10 times, or until no dry patches remain.
Step 3
Transfer dough to a parchment-paper-lined baking sheet and pat into a 1 inch (2.5 cm) thick disk. Dust the top of the loaf with a little additional flour and score with a large “X” (about 1/4 inch/5 mm deep) using a sharp paring knife. Bake for 30 min. and a toothpick inserted into the centre comes out clean. Transfer to a rack; cool before slicing.
Tips
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/12 of the recipe)
- Calories:
- 140
- Fat:
- 6 g
- Saturated Fat:
- 3 g
- Carbs:
- 21 g
- Fibre:
- 2 g
- Sugar:
- 1 g
- Cholesterol:
- 20 mg
- Protein:
- 4 g
- Sodium:
- 220 mg
