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Gluten-free Irish Soda Bread
5 from 222 votes

Gluten-free Irish Soda Bread

Gluten-free Irish Soda Bread is a soft, slightly dense bread made from a combination of oat flour and gluten-free all-purpose flour, leavened with baking soda. Rolled oats top the crust while plain yogurt and milk create moisture within the dough. The bread features a golden exterior with a tender crumb and a traditional scored 'X' on top.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 12 servings
Calories: 183 kcal
Course: Bread
Cuisine: Irish

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

    Cup of Yum
  1. Preheat oven to 400°
  2. Prepare a baking sheet by lining it with parchment paper.
  3. In a large bowl, combine flours, oats, baking soda, and salt.
  4. Cut in butter with a pastry blender, or your fingers. The mixture will resemble coarse crumbs.
  5. Combine yogurt with milk or water.
  6. Make a well, and pour in yogurt/water mixture.
  7. Stir together to mix well (you will have a slightly sticky dough).
  8. Shape by hand into a flat round about 8" across
  9. With a sharp knife, score a large, shallow X across the top of the dough.
  10. Use a pastry brush to glaze the top with reserved yogurt, then sprinkle with oats.
  11. Bake in center of oven for about 30 minutes. The loaf should be golden brown with no wet batter visible in the scoring.
  12. 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

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%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 183

% 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.