Gluten-free Irish Soda Bread
User Reviews
5
Gluten-free Irish Soda Bread
Description
This version of Irish Soda Bread blends oat flour and gluten-free all-purpose flour with baking soda and salt for leavening and flavor. Cold butter is cut into the dry mixture, creating a crumbly texture before the addition of a yogurt and milk mixture forms a slightly sticky dough. Shaping it into a round and scoring the top allows for proper expansion during baking at 400°F until golden brown with no wet batter in the scoring.
The bread has a soft crumb from the yogurt and milk, and a subtle oat flavor from the rolled oats both inside and sprinkled on top. The crust is modestly rustic with a lightly glazed surface. It can be served sliced alongside soups or stews.
Adjustments include substituting oat flour with a gluten-free flour blend if preferred, adding an egg for a richer cake-like texture, or incorporating sweeteners or dried fruits for variation. Buttermilk can replace the yogurt and milk combination. The bread stores well for several days and freezes for up to three months when wrapped properly.
Ingredients
- 2 cups oat flour
- 1 ¾ cups all-purpose flour with xanthan gum, gluten-free
- ½ cup rolled oats plus 2 tablespoons for topping
- 2 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoon butter cold
- 1 cups plain full-fat yogurt plus 1 tablespoon for topping, or Greek yogurt
- 1 cup milk or water
Instructions
- Preheat oven to 400°
- Prepare a baking sheet by lining it with parchment paper.
- In a large bowl, combine flours, oats, baking soda, and salt.
- Cut in butter with a pastry blender, or your fingers. The mixture will resemble coarse crumbs.
- Combine yogurt with milk or water.
- Make a well, and pour in yogurt/water mixture.
- Stir together to mix well (you will have a slightly sticky dough).
- Shape by hand into a flat round about 8" across
- With a sharp knife, score a large, shallow X across the top of the dough.
- Use a pastry brush to glaze the top with reserved yogurt, then sprinkle with oats.
- Bake in center of oven for about 30 minutes. The loaf should be golden brown with no wet batter visible in the scoring.
- Cool on a wire rack for 10 minutes before slicing.
Notes
- Oat flour can be replaced by gluten-free flour blend; adjust total flour to 3 1/4 cups accordingly.
- Adding a beaten egg with the yogurt can make the bread richer and more cake-like.
- Sweeteners like sugar, molasses, or honey may be added for a sweeter loaf; mix into yogurt before combining.
- Incorporate add-ins such as raisins, currants, dried cranberries, caraway seeds, herbs, or nuts to vary flavor and texture.
- Buttermilk can substitute for yogurt and milk in equal quantities; or make buttermilk by adding acid to milk and resting 5 minutes.
- Bake on parchment-lined sheet or oven-safe dish; tent with foil if browning too quickly.
- Store bread in an airtight container or bag for up to 3 days at room temperature or 5 days refrigerated.
- Freeze whole loaf or slices wrapped tightly for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 183kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 6mg | 2% |
| Sodium | 404mg | 17% |
| Potassium | 87mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 69IU | 1% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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