Gluten Free Irish Soda Bread Recipe
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
16 Slices
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Calories
197 kcal
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Cuisine
American
Gluten Free Irish Soda Bread Recipe
Description
This recipe adapts traditional Irish soda bread to gluten-free flour while maintaining the characteristic quick-bread texture. The dry ingredients including gluten-free all-purpose flour, baking soda, salt, sugar, and optional caraway seeds are combined separately from wet ingredients: lightly beaten egg, melted butter, and buttermilk. Currants or raisins are soaked briefly to plump before folding into the dough.
After gentle mixing and minimal kneading to keep the dough shaggy, it’s divided and shaped into one or two round boules on parchment-lined baking sheets. The top is scored with a characteristic deep "X" cut to aid oven spring during baking. The bread is baked at 425°F to achieve a golden, rustic crust, while remaining tender and moist inside thanks to the buttermilk's acidity reacting with the baking soda to leaven the bread.
This bread is well suited for those avoiding gluten but seeking a traditional Irish bread experience. It can be enjoyed fresh with butter or used for sandwiches and toast as it holds shape when sliced.
Ingredients
- 4 cups gluten-free flour all-purpose flour
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons caraway seeds optional
- 1 cup currants optional, or raisins
- 1 egg lightly beaten
- 1/4 cup butter mostly melted
- 1 3/4 cups buttermilk
Instructions
- Preheat oven to 425°F degrees. Line a baking sheet with parchment paper and set aside.
- Place currants in a small bowl and top with water just covering the top. Let sit for 10-15 minutes before draining. Place on a paper towel to soak up the water.
- Sift the gluten free flour, sugar, soda, salt over a large mixing bowl. Gently fold in the caraway seeds (if using).
- In a separate medium size mixing bowl, whisk the egg, butter, and buttermilk together. Add the egg mix to the flour mixture with the currants, and stir together with a fork just until combined (be tender and don't over mix).
- Flour your hands and lightly knead the dough just until the dough comes together (no more than a couple of kneads). The dough should still be shaggy.
- Divide the dough into two pieces and with your hands shape into round boules OR pat into one large round bread. Place on prepared parchment-lined baking sheet. With a sharp knife cut an "X" about an inch deep into the top of the loaf.
- Bake for 40-45 minutes until browned on top and baked through. Check for doneness by inserting a wooden skewer into the middle of the bread to test it.
- Cool on a baking rack before serving. Enjoy with Irish butter.
Notes
- Substituting regular all-purpose flour for gluten-free flour works without altering the recipe.
- Use a 1:1 gluten-free flour blend for consistent results in this bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Slices
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 197kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 20mg | 7% |
| Sodium | 330mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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