Gluten-Free Irish Soda Bread

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.

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:

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.

How To Make Gluten-Free Irish Soda Bread

• 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.
  

• 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.

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