Gluten-Free Irish Soda Bread

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.

The first time I ever tried Irish Soda Bread was back in college at one of the local Irish restaurants we use to frequent. What makes this bread so great? It's simple. There's only a handful of ingredients, and this homemade bread can be made both savory or sweet, depending on how you like it.

What exactly is Irish Soda Bread? Unlike traditional bread, it is a quick bread made with baking soda and no yeast. The baking soda and buttermilk react as the leavening agent, hence the name, "soda bread." Essential ingredients in traditional Irish soda bread are flour, baking soda, salt, and buttermilk. That's it!

This bread is typically served around St. Patrick's Day but is perfect year-round.

Gluten-Free Irish Soda Bread Ingredients

• Gluten-Free Flour: Bob 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.
• Butter: Cold butter is key!
• Sugar: Just a quarter cup of sugar helps add a bit of sweetness to the dough.
• Egg: The egg adds richness and density.
• Salt: Helps bring out the flavor.
• Baking Soda and Baking Powder: In this recipe, I used both baking powder and baking soda to help give the bread a lift, but you can always leave out the baking powder for a more traditional Irish soda bread recipe.
• Currants, Raisins, or Caraway Seeds: Adding dried fruit is optional but provides great texture and flavor. You can also add 2 teaspoons of caraway seeds for a bolder flavor, but in this recipe, I choose to omit the caraway seeds.

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

In many Irish soda bread recipes, you'll also notice a large "X" or score on top of the bread prior to 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 also helps the center of the bread to bake through.

How to Make Gluten-Free Irish Soda Bread

This easy recipe calls for just a handful of ingredients. Traditional soda bread contains flour, salt, baking soda, and buttermilk.

1. Preheat the oven to 450°F. Grease a cast-iron skillet or 9" cake pan.
2. In a medium-sized bowl, whisk together the cold buttermilk and large egg. Set the bowl aside.
3. In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
4. Using your fingertips or a pastry cutter, cut the cold butter into the flour mixture. Continue to work the dough into coarse crumbs, then fold in the currants.
5. Make a well in the center of the dry ingredients. Pour the buttermilk egg mixture into the center of the well and gently fold the dough.
6. Work the dough carefully until it just comes together. Form the dough into a ball, then transfer the dough to a lightly floured surface. Add a pinch more flour into your hands if the dough is too sticky and form the sides of the dough into a round loaf. Do not over-knead the dough.
7. Place the round loaf into the cast iron skillet or round cake pan, and with a sharp knife, score an "X" on top. Brush the top of the dough with a tablespoon of buttermilk for a golden brown crusty exterior.
8. Bake for 15 minutes, then reduce the temperature to 400°F and continue baking for 30-35 minutes, or until the center is fully cooked.
9. Remove the loaf from the oven and allow the bread to cool for 10 minutes before transferring it to a wire rack. Slice with a serrated knife, and serve warm or at room temperature with Irish butter.

Tips For Making The BEST Irish Soda Bread

1. Do not overwork the dough: Overworking the dough will cause very tough bread. It's supposed to look a bit "shaggy."
2. 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.
3. Cold Butter: Make sure the butter is very cold, this will impact the texture of the dough.

For Other Tasty Recipes, Check Out The Links Below

• Gluten-Free Honey Sweetened Cornbread
• Gluten-Free Cranberry Orange Bread (Dairy-Free)
• Gluten-Free Walnut Date Loaf (Dairy-Free)
• Gluten-Free Banana Bread (Dairy-Free)
• Gluten-Free Lemon Loaf (Dairy-Free)
• Gluten-Free Buttermilk Biscuits

Recipe

Gluten-Free Irish Soda Bread

Recipe Author : Rebecca Taig

Diet :Gluten Free, Low Lactose

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 2 votes

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Course Breads

Cuisine European

Prep Time 15 mins

Cook Time 50 mins

Total Time 1 hr 5 mins

Servings 12 people

Calories 245 kcal

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Ingredients

  

1x2x3x

• ▢ 3½ cups gluten-free flour, (472g)
• ▢ ¼ cup sugar
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon salt
• ▢ ¼ cup unsalted butter (cold, cubed)
• ▢ 1 large egg omit for vegan option
• ▢ 1¾ cups buttermilk see dairy-free option in notes
• ▢ ¾ cup currants, fold in

Instructions

 

• Preheat the oven to 425°F. Grease a cast-iron skillet or 9" cake pan.
• In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
• Using your fingertips or a pastry cutter, cut the cold butter into the flour mixture. Continue to work the dough into pea-sized crumbles. Stir in the currants.
• In a medium-sized bowl, whisk together the cold buttermilk and large egg.
• Make a well in the center of the dry ingredients and pour the buttermilk/egg mixture into the center of the well, gently folding it into the dough.
• Work the dough carefully until it just comes together. (There may be so dry bits at the bottom, but that's ok).

  Transfer the dough to a piece of floured parchment paper. Add a bit more flour to your clean hands, and carefully form the dough in an 8-inch round. Do not knead or overwork the dough, it should look a bit shaggy.
• Place the round loaf into the cast iron skillet, and with a sharp knife, score an "X" on top, about ¼-inch deep. Brush the top of the dough with any extra buttermilk from the bowl, for a golden brown crusty exterior.
• Bake for 15 minutes at 425°F, then turn down the oven to 400°F and bake for 30 minutes more. When done, the loaf will be golden brown and sound slightly hollow when tapped on the bottom.
• Allow the loaf to cool for a few minutes then, and then place it on a wire rack to cool.

Notes

Do not overwork the dough: Overworking the dough will cause very tough bread. It's supposed to look a bit "shaggy."

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.

Nutrition

Serving: 1sliceCalories: 245kcalCarbohydrates: 42gProtein: 6gFat: 8gSaturated Fat: 4gTrans Fat: 1gCholesterol: 32mgSodium: 227mgPotassium: 162mgFiber: 5gSugar: 13gVitamin A: 236IUVitamin C: 1mgCalcium: 87mgIron: 2mg

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