Gluten-Free Irish Soda Bread

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5 from 3 votes
A loaf of gluten-free Irish soda bread in a cast iron skillet lined with parchment paper.

This gluten-free Irish soda bread is a quick bread made with buttermilk, baking soda, and a gluten-free flour blend. There’s no yeast and no kneading. You cut cold butter into the dry ingredients, stir in the wet, shape it into a round, and bake. The whole thing takes about an hour from start to finish.

This recipe is based on my grandma’s Irish soda bread with currants. While currants aren’t typical in Ireland, they’re common in Irish-American households. My grandpa came to the US from Ireland in his early 20’s, and if he says currants are okay in Irish soda bread, I’m going with it.

The bread has a subtle sweetness and a tender, hearty crumb. It’s best served warm with a thick pat of Irish butter, or sliced and toasted the next day. I make it every year for St. Patrick’s Day, but it’s good anytime you want fresh bread without the wait.

Why You’ll Love this Recipe

  • No yeast, no kneading. This is a quick bread leavened with baking soda and baking powder. If yeast intimidates you, this is your recipe.
  • Forgiving dough. The dough is supposed to look scraggly and rough. Don’t worry about making it smooth. Less handling actually gives you a better crumb.
  • Works sweet or savory. Add currants for a classic Irish-American version, or skip them and fold in fresh herbs and black pepper for a savory loaf.

Ingredients

An overhead view of small bowls of ingredients to make gluten-free Irish soda bread, including currants, gluten-free flour, salt, baking powder, baking soda, butter, egg, buttermilk, and granulated sugar with text overlays over each ingredient.

Ingredient Notes

  • Gluten-Free Flour Blend – I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, which already contains xanthan gum. I haven’t tested other blends so I can only recommend this one.
  • Buttermilk – Use real buttermilk, not a substitute, for the best flavor and texture. It should be cold.
  • Unsalted Butter – Must be cold and cubed. Cold butter creates pockets of steam as it bakes, which gives the bread a more tender crumb.
  • Egg – I tested this recipe with and without an egg. The loaf without egg was dense and gummy along the bottom. The egg makes the bread lighter with a much better crumb. Don’t skip it.
  • Baking Powder + Baking Soda – Traditional soda bread only uses baking soda, but too much baking soda on its own leaves a bitter aftertaste. The combination of both gives the bread plenty of lift without the bitterness.
  • Granulated Sugar – Just 2 tablespoons. You won’t really taste it, but it improves the texture.
  • Currants – Not traditional in Ireland, but common in Irish-American soda bread. Golden raisins, caraway seeds, or fresh herbs like dill or rosemary all work as swaps.

Don’t Overwork the Dough

The less you handle this dough, the better. Mix it until it just comes together and shape it into a rough disk. It’s supposed to look scraggly. Overworking it will make the bread dense and tough instead of tender and light.

Step-by-Step Instructions

Paragraph saying how easy this is to make, just follow the steps and scroll down to the recipe card for more information, tips and tricks and the printable recipe.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Jump to the Recipe Card
A glass mixing bowl with a gluten-free flour mixture in it.
Mix together gluten-free flour blend, granulated sugar, baking powder, baking soda and salt.
A pastry cutter that is cutting cold butter into a gluten-free flour mixture.
You want pea-sized pieces of butter throughout the flour. If you don’t have a pastry cutter, two forks or your fingertips work. Just move quickly so the butter doesn’t warm up from your hands.
A glass mixing bowl with a gluten-free flour blend mixture topped with currants.
Toss the currants in so they’re evenly distributed throughout the flour mixture. This is much easier to add them now instead of after the liquid!
A glass measuring cup with a buttermilk and egg mixture in it.
In a measuring cup or bowl, combine 1 1/4 cups of the buttermilk and an egg. Whisk until smooth.
A glass mixing bowl with gluten-free flour blend mix with a buttermilk mixture in the center.
Whisk the buttermilk and egg together in a separate bowl first before adding to the dry ingredients. Adding the egg directly into the flour makes it harder to distribute evenly.
A glass mixing bowl with a disk of gluten-free Irish soda bread dough.
See how rough and scraggly this looks? That means you didn’t overwork it. If your dough looks smooth and tight, you’ve gone too far and the bread will be dense.
Gluten-free irish soda bread dough in a cast iron skillet lined with parchment paper that has a cross cut into the top.
Cut the cross deep, about halfway through. A shallow cut will close up during baking and won’t do its job of helping the center cook through evenly.
A loaf of gluten-free Irish soda bread in a cast iron skillet lined with parchment paper.
You’ll know it’s done when the cross looks dry (not wet or shiny) and the top is golden. Another trick is to tap the bottom of the loaf — if it sounds hollow, it’s ready. Let it cool completely or the inside will be gummy when you slice it.

Recipe FAQs

What does the cross on top do?

It helps the bread bake evenly so the center cooks through without overbaking the outside. Traditionally, it’s also said to “keep the devil out” and bless the bread.

Can I leave out the currants?

Yes. The bread is just as good without them. For a savory version, fold in fresh herbs like dill or rosemary and some cracked black pepper instead.

Expert Tips

  • Weigh your flour. Scooping gluten-free flour into a measuring cup can vary drastically depending on how you scoop. A food scale is the most accurate way to measure and will give you consistent results every time.
  • Keep everything cold. Cold butter and cold buttermilk are essential. If your kitchen runs warm, put the cubed butter back in the fridge while you prep the dry ingredients.
  • Start with 1 ¼ cups buttermilk. The dough should come together into a shaggy disk but not be sticky. If it’s too dry, add more buttermilk a tablespoon at a time, up to an additional ¼ cup.
  • Don’t skip the cross. Cut it deep, about halfway through the dough. It helps the bread bake evenly so you don’t end up with a gummy center.

Storage Instructions

  • Storage: Irish soda bread is really best within the first 48 hours of baking. Wrap leftovers in an airtight container and leave at room temperature.
  • Freezer Option: I love to freeze leftover Irish soda bread. Slice the bread and place the slices on a baking sheet lined with parchment paper. Flash freeze for an hour. Once frozen solid, add to a freezer-safe container or bag and freeze for up to 3 months. You can place frozen slices directly in the toaster or leave them at room temperature for about an hour to defrost. 

Serving Suggestions

I always serve this with a thick pat of Irish butter, but it pairs well with almost any soup or stew. Try it alongside my gluten-free beef stew, gluten-free broccoli cheddar soup, or gluten-free chicken noodle soup for a cozy meal. If you’re building a full St. Patrick’s Day spread, add my gluten-free shepherd’s pie to the table. Leftover slices are great toasted the next morning with jam or honey.

More gluten-free St. Patrick’s Day recipes: Slow Cooker Corned Beef / Leftover Corned Beef Hash / Potato Nachos

A photo of two slices of gluten-free Irish soda bread with currants topped with a slather of Irish butter with a loaf of Irish soda bread in the background.
A loaf of gluten-free Irish soda bread in a cast iron skillet lined with parchment paper.
4.67 from 3 votes

Gluten-Free Irish Soda Bread

This gluten-free Irish soda bread is a quick bread made with buttermilk, baking soda, and cold butter. No yeast, no kneading. Studded with currants and baked in a cast iron skillet until golden. Serve warm with Irish butter.
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings 12 servings
Metric – US Customary

Ingredients

  • 3 cups (420 g) gluten-free flour blend - Bob's Red Mill 1-to-1 Gluten-Free Baking Flour
  • 2 tablespoons (25 g) granulated sugar
  • ¾ teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 4 tablespoons (56 g) butter - cold and cubed
  • ¾ cup (113 g) dried currants or golden raisins
  • 1 ¼ cup (300 g) buttermilk - plus up to ¼ cup more if needed
  • 1 (50 g) large egg
  • 1 tablespoon (15 g) buttermilk - for brushing on top

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • Preheat the oven to 400°F. Line an 8-10 inch cast iron skillet with parchment paper.
  • In a large bowl, whisk together 3 cups (420 g) gluten-free flour blend, 2 tablespoons (25 g) granulated sugar, ¾ teaspoon kosher salt, 2 teaspoons baking powder, and 1 teaspoon baking soda.
  • Add the cold cubed 4 tablespoons (56 g) butter and cut into the flour using a pastry cutter or two knives until the pieces are about the size of peas.
  • Stir in ¾ cup (113 g) dried currants or golden raisins until evenly distributed.
  • In a separate bowl, whisk together 1 ¼ cup (300 g) buttermilk and 1 (50 g) large egg until smooth.
  • Make a well in the center of the dry ingredients and pour in the buttermilk mixture.
  • Mix with a spatula until the dough just comes together. If it's too dry, add more buttermilk a tablespoon at a time, up to an additional 1/4 cup.
  • Form the dough into a disk about 6 inches in diameter. It should look rough and scraggly, not smooth.
  • Transfer to the prepared skillet. Brush the top with 1 tablespoon (15 g) buttermilk.
  • Use a sharp knife to cut a deep cross into the top of the dough, about halfway through.
  • Bake at 400°F for 30-40 minutes, until golden brown and a toothpick inserted in the center comes out clean.
  • Cool for 10 minutes in the skillet, then transfer to a wire rack to cool completely before slicing.

Notes

  • Buttermilk. Start with 1 ¼ cups. If the dough is too dry to hold together, add more a tablespoon at a time, up to an additional ¼ cup. Do not exceed 1 ½ cups total or the bread will be dense.
  • Flour. I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, which contains xanthan gum. I haven’t tested other blends so can’t verify they will work.
  • Weigh your flour. Scooping can vary drastically. A food scale gives the most consistent results. I include gram weights for this reason.
  • Celiac note. If you have celiac disease or are on a gluten-free diet, double check that all ingredients are gluten-free, as manufacturing practices can change.

Nutrition

Calories: 196kcal | Carbohydrates: 33g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 314mg | Potassium: 192mg | Fiber: 3g | Sugar: 10g | Vitamin A: 203IU | Vitamin C: 0.4mg | Calcium: 102mg | Iron: 1mg

Megan Hastings is a celiac recipe developer specializing in reliable gluten-free comfort food and baking recipes that taste as good as you remember, just without the gluten.

11 Comments

  3. Thanks for sharing this! I’ve been triyng bread for a while, but can never get it quite right so I give up and try a month or two later. I’ve decided part of my problem (not all of it…yesterday I forgot the salt!) is my pans so I want to find some nice bread pans. I like yours! So can I ask where you got them and how much they were? 🙂

    Reply

    1. Hi Keona, for this recipe I actually didn’t use bread pans. I just put it in a baking sheet so that it would look more rustic. However, when I do use bread pans, I got one from my mom’s kitchen that’s very old and that’s my favorite. The other one I got from Marshall’s for under $10. I wish I knew where my mom got her bread pan that I like so much though! Bread tends to bake up better in that pan for some reason!

  4. Thanks for posting this recipe!! It’s an excellent bread I’ve been making since 1973 – when I found Myrtle Allen’s recipe in Beard On Bread. Beard’s version doesn’t have any white flour and more salt(too much salt really). I sometimes use honey instead of molasses if that’s what I have on hand.
    I’m glad more people will be able to try this recipe!

    Reply

  5. 4 stars
    Just made this recipe with a few modifications. Because I have salted butter, I omitted a half teaspoon of salt in the recipe. I used Costco GF flour, and I baked it for 45 minutes, taking it out with a 190 degree internal temperature. Worked just fine.

    Reply

    1. Hi Linda, You can use unsweetened almond milk or cashew milk mixed with 1 tablespoon of apple cider vinegar. Let that mixture sit for about 5 minutes before using. Hope this helps!

4.67 from 3 votes (1 rating without comment)

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