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.
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 are 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." This gluten-free soda bread is typically served around St. Patrick's Day but you could bake this any time of the year!
For more delicious bead ideas check out my Honey-Sweetened Cornbread, Walnut Date Loaf (Dairy-Free), and Buttermilk Biscuits
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Ingredients
- 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.
- Butter: Cold butter is key!
- Sugar: With just a quarter of a cup, this is a lightly sweet quick bread. You can add or subtract to your liking.
- Egg: One large 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.
- Currants: Adding dried fruit is optional but provides great texture and flavor.
Why is there an "X" on top of Irish Soda Bread?
You'll score a large "X" on top of the dough 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 helps the center of the bread to bake through.
Instructions
Preheat the oven to 400°F.
In a large mixing bowl, whisk together the gluten-free 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.
Fold in the currants.
In a medium-sized bowl, whisk together the buttermilk and egg. Create a well in the middle of the dry ingredients and pour in the buttermilk mixture.
Use a spatula to work the dough until it starts to come together and forms a shaggy ball.
Turn the dough onto a lightly floured work surface. Form the dough into a 7-inch round loaf.
Transfer the sticky dough to a greased cast iron skillet. Using a very sharp knife, score a ½-inch deep X into the top. Use any remaining buttermilk mixture in the bowl to pour over the top of the loaf.
Bake until the bread is golden brown and the center appears cooked through about 45-50 minutes.
For an accurate test, bread is done when an instant-read thermometer reads 190°F (88°C).
Variations
- Dried Fruit: In this recipe we use currants, but you can also use raisins, cranberries, or golden raisins.
- Carraway Seeds: In a traditional Irish soda bread recipe, you'll see the use of caraway seeds. choose to omit them because I am not keen on the flavor, but if you would like to add them, use around 2 teaspoons for this recipe.
- Dairy-Free: 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.
Tips
- 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 round 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: 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.
FAQ
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.
Yes, you can replace the buttermilk with an even amount of milk or dairy-free milk with a tablespoon of lemon juice.
Once the bread is completely cooled, wrap it in plastic wrap and then store the soda bread in an air-tight zip lock bag for up to 3 months.
Recipe
Gluten-Free Irish Soda Bread
Ingredients
- 3½ cups gluten-free flour, (472g), Bob's Red Mill Gluten Free 1 to 1 Baking Flour
- ¼ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons unsalted butter (cold, cubed)
- 1 large egg
- 1¾ cups buttermilk
- ½ cup currants, fold in
Instructions
- Preheat the oven to 400°F. 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. Fold in the currants.
- In a medium-sized bowl, whisk together the buttermilk and egg. Create a well in the middle of the dry ingredients and pour in the buttermilk mixture.
- Use a spatula to work the dough until it starts to come together and forms a shaggy ball.
- Turn the dough onto a lightly floured work surface. Form the dough into a 7-inch round loaf
- Transfer the dough to a greased cast-iron skillet. Using a very sharp knife, score a ½-inch deep X into the top. Use any remaining buttermilk mixture in the bowl to pour over the top of the loaf.
- Bake until the bread is golden brown and the center appears cooked through about 45-50 minutes. For an accurate test, bread is done when an instant-read thermometer reads 190°F (88°C).
- Place the loaf on a wire rack to completely cool before serving.
Lilli says
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.
Melinda says
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.