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    Home » Recipes » Breads

    Gluten-Free Irish Soda Bread

    Published: Jan 29, 2025 by Rebecca Taig · This post may contain affiliate links · 5 Comments

    Jump to Recipe Pin Recipe Print Recipe

    This Gluten-Free Irish Soda Bread recipe is the perfect quick bread for Saint Patrick’s Day! A firm crusty exterior with a soft dense center, mildly sweet, with dried currants throughout. This recipe is simple, with just a handful of ingredients, and no yeast required.

    A large picture of gluten-free irish soda bread with currants.

    Why You'll Love Gluten-Free Irish Soda Bread

    This gluten-free Irish soda bread is a family favorite. The first time I tried traditional soda bread was in college at one of the local Irish restaurants we frequented. I was instantly hooked, and after going gluten-free, this was one of the first bread recipes I recreated. So what exactly is Irish soda bread? Unlike traditional bread made with yeast, this quick bread is made with buttermilk and baking soda which serve as the leavening agent, hence the name "soda bread." It has a crusty exterior with a soft, dense center, lightly sweetened and dotted with dried currants. You can serve it warm with butter, jam, or a bowl of healthy chicken soup. Here's why you will love this gluten-free Irish soda bread:

    • Easy to make with simple ingredients. Similar to my gluten-free buttermilk biscuits, this yeast-free bread is easy to make with simple ingredients.
    • It has a rich flavor with the perfect texture. The best Irish soda bread has a golden brown crust with a dense, tight crumb. Inside the bread is tender, soft, and lightly sweetened.
    • A holiday favorite! You can make this gluten-free version of soda bread any time of the year, but it's especially popular during St. Patrick's Day.

    Gluten-Free Irish Soda Bread Ingredients

    Here are the ingredients you'll need to make this gluten-free soda bread recipe:

    An ingredient shot of irish soda bread ingredients.

    Ingredient Notes

    • Gluten-Free Flour: Bob's Red Mill 1 to 1 Gluten-Free Flour is what I used in this recipe. Not every gluten-free flour blend is created equally, therefore make sure to weigh your flour.
    • Buttermilk: Buttermilk is part of the leavening agent that reacts with the baking soda allowing the bread to rise in this no-yeast bread. It also provides moisture to the bread and adds a wonderful flavor.
    • Unsalted Butter: Cold butter is key!
    • Sugar: This soda bread is lightly sweetened with organic white cane sugar.
    • Egg: One large egg adds richness and density.
    • Salt: Helps bring out the flavor.
    • Baking Soda & Baking Powder: In this recipe, I used both baking powder and baking soda to help give the bread a lift.
    • Currants: Adding dried fruit is optional but gives the bread a delicious texture and flavor. You could also use sultanas, raisins, or dried cranberries.

    Find the printable recipe card with full instructions and measurements below.

    Why is there an "X" on top of Irish Soda Bread?

    You'll score a large "X" on top of the dough before baking. "In the 19th century, it was believed that a cross cut on top of the loaf would let the evil spirits out while baking." In addition, it helps the center of the bread to bake through.

    Gluten-free irish soda bread close up.

    How To Make Gluten-Free Irish Soda Bread

    Steps showing how to make gluten-free irish soda bread. Add the dry ingredients together, cut in the butter, add the buttermilk and dried fruit.
    • Step 1: Whisk dry ingredients. Preheat the oven to 400°F. Whisk together the gluten-free flour, sugar, baking soda, baking powder, and salt in a large mixing bowl.
    • Step 2: Add cold butter. Cut the butter into small cubes and add it to the flour mixture. Toss to coat it in the flour, then use your hands to work it into the dry ingredients until it’s in roughly pea-sized pieces.
    • Step 3: Fold in the currants. Add the currants to the flour mixture and stir until evenly combined.
    • Step 4: Add the buttermilk mixture. In a medium-sized bowl, whisk together the buttermilk and egg. Make a well in the center of the flour mixture and pour in the buttermilk and egg.
    Steps showing how to make irish soda bread. Stir the dough together and form into a round ball. Mark an X on the top of the dough and bake in a cast iron skillet.
    • Step 5: Bring the dough together. Stir with a spatula or wooden spoon until the wet and dry ingredients come together into a shaggy dough.
    • Step 6: Shape the dough. Transfer the dough to a lightly floured surface and knead to form it into a 7-inch round ball. It should be soft, but not too sticky.
    • Step 7: Transfer the dough to a skillet. Transfer the dough to a greased cast iron skillet. Using a very sharp knife, score a ½-inch deep X on top of the loaf. Use any remaining buttermilk mixture to brush on top.
    • Step 8: Bake. Place the skillet in the oven and bake until golden brown, 45 to 55 minutes. You’ll know the loaf is ready if it makes a hollow sound when you tap the bottom, or when an instant-read thermometer reads 190°F (88°C). Let the soda bread cool for 10 minutes in the skillet before transferring it to a wire rack to continue cooling. Serve warm or at room temperature.
    An overhead shot of irish soda bread with three slices.

    Substitutions & Variations

    • Carraway Seeds: A traditional Irish soda bread recipe uses caraway seeds, but I choose to omit them because I am not keen on the flavor. If you would like to add them to this recipe, I recommend using around 2 teaspoons.
    • Dairy-Free Option: You can substitute the regular butter with vegan butter, and the buttermilk with an equal amount of plant-based milk combined with a tablespoon of lemon juice or apple cider vinegar. Let stand for 5 minutes before proceeding with the recipe.

    Expert Tips

    1. Bake in a cast-iron skillet or 9-inch cake pan. The cast-iron skillet will produce a better exterior, but if you do not have a skillet, a baking sheet or 9-inch round cake pan will work just fine.
    2. Cold butter is key! Make sure the butter is very cold, as this will impact the texture of the dough. You can add the stick of butter to the freezer for 15 minutes.
    3. Cool the loaf before slicing: After removing the loaf from the oven, transfer the bread to a wire rack to cool completely before serving. For best results, serve the bread the day after baking with Irish butter.
    4. Use a thermometer to check for doneness. The top of the bread should be a nice golden brown color, and the center of the bread should read 190°F (88°C) with a thermometer. When the bread is finished baking, tap on the bottom and top, it should be hollow.

    Storage

    • Storage: Store this homemade bread in an airtight container or tightly wrapped in aluminum foil, at room temperature for 4-5 days.
    • Freezing: Once the bread is completely cooled to room temperature, wrap it in plastic wrap and then store the soda bread in an air-tight zip lock bag for up to 3 months.

    More Recipe's You'll Love

    This gluten-free soda bread goes well with a hearty bowl of soup. Here are some of our favorite pairings:

    • Gluten-Free Zuppa Toscana
    • Italian White Bean Soup with Tuscan Kale
    • Homemade Healthy Chicken Soup
    • Dutch Oven Chili
    • Beef and Sweet Potato Chili

    I hope you love this Gluten-Free Irish Soda Bread recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.

    Recipe

    gluten free irish soda bread

    Gluten-Free Irish Soda Bread

    Recipe Author : Rebecca Taig
    Gluten-Free Irish Soda Bread is the perfect quick bread for Saint Patrick's Day!  A firm crusty exterior with a soft dense center, mildly sweet, with dried currants throughout. This recipe is simple, with just a handful of ingredients, and no yeast required.
     
    5 from 6 votes
    Print Recipe Pin Recipe
    Course Breads
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr
    Servings 12
    Calories 245 kcal
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    Ingredients
     

    • 3½ cups (472g) gluten-free flour, Bob's Red Mill Gluten Free 1 to 1 Baking Flour
    • ¼ cup (50g) sugar
    • 1 tablespoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 6 tablespoons (84g) unsalted butter (cold, cubed)
    • 1 large egg
    • 1¾ cups (420ml) buttermilk
    • ½ cup currants, fold in

    Instructions
     

    • Whisk dry ingredients. Preheat the oven to 400°F. In a large mixing bowl, whisk together the gluten-free flour, sugar, baking soda, baking powder, and salt.
    • Add cold butter. Cut the butter into small cubes and add it to the flour mixture. Toss to coat it in the flour, then use your hands to work it into the dry ingredients until it’s in roughly pea-sized pieces.
    • Fold in the currants. Add the currants to the flour mixture and stir until evenly combined.
    • Add the buttermilk mixture. In a medium-sized bowl, whisk together the buttermilk and egg. Make a well in the center of the flour mixture and pour in the buttermilk and egg. Stir with a spatula or wooden spoon until the wet and dry ingredients come together into a shaggy dough.
    • Shape the dough. Transfer the dough to a lightly floured surface and knead to form it into a 7-inch round ball. It should be soft, but not too sticky.
    • Transfer the dough to a skillet. Add the dough to a buttered cast iron skillet. Using a very sharp knife, score a ½-inch deep X on top of the loaf. Use any remaining buttermilk mixture to brush on top.
    • Bake. Place the skillet in the oven and bake until golden brown, 45 to 55 minutes. You’ll know the loaf is ready if it makes a hollow sound when you tap the bottom, or when an instant-read thermometer reads 190°F (88°C). Let the soda bread cool for 10 minutes in the skillet before transferring it to a wire rack to continue cooling. Serve warm or at room temperature.

    Notes

    Bake in a cast-iron skillet or 9-inch cake pan. The cast-iron skillet will produce a better exterior, but if you do not have a skillet, a baking sheet or 9-inch cake pan will work just fine.
    Cold Butter: Make sure the butter is very cold, this will impact the texture of the dough.
    Cool The Loaf: Make sure the loaf is completely cool before serving. I like to serve my bread the next day after baking. 

    Nutrition

    Calories: 245kcalCarbohydrates: 42gProtein: 6gFat: 8gSaturated Fat: 4gTrans Fat: 1gCholesterol: 32mgSodium: 227mgPotassium: 162mgFiber: 5gSugar: 13gVitamin A: 236IUVitamin C: 1mgCalcium: 87mgIron: 2mg
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    Did You Enjoy This Recipe?Please give it a star rating in the comments below. Thank you!

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    Reader Interactions

    Comments

      5 from 6 votes (3 ratings without comment)

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      Recipe Rating




    1. Kenny says

      March 06, 2025 at 5:44 pm

      5 stars
      This is one of my favorite breads , I can’t even tell this recipe is gluten-free!

      Reply
    2. Joey says

      March 13, 2024 at 4:33 pm

      How does one make a Vegan buttermilk?

      Reply
      • Rebecca Taig says

        March 13, 2024 at 4:38 pm

        Hi Joey,

        Under the section in the post titled "Variations" I have a baking tip.

        Dairy-Free (or Vegan): Substitute the regular butter with vegan butter, and the buttermilk with an equal amount of almond milk or coconut milk combined with a tablespoon of lemon juice or apple cider vinegar.

        Enjoy the recipe!

        Reply
    3. Lilli says

      March 17, 2023 at 7:12 pm

      5 stars
      I followed this recipe to a T using the recommended brand of flour (I just skipped the currants due to personal preference) and the bread came out PERFECT! It was my first time making homemade bread and I wanted to do something fun for St. Patrick’s Day! Follow this recipe, you will not be disappointed and have homemade bread in an hour!! Thank you.

      Reply
    4. Melinda says

      April 17, 2022 at 6:39 pm

      5 stars
      This is so yummy! I brushed the top with melted butter prior to baking because I like the way it bakes up. I've always been a good baker, but switching to gluten-free has just destroyed my confidence.
      This is the first gluten-free recipe that has worked for me the way it should and has restored my faith in trying more recipes.

      Reply

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