Gluten-Free Irish Soda Bread
Enjoy a warm slice of delicious gluten-free Irish soda bread! This classic St. Patrick's Day treat is surprisingly easy to make and tastes just like the traditional version but without the gluten. Perfect for snacking or even as a side dish, this gluten-free bread is sure to be a hit at your next gathering. Serve it with a pat of melty Irish butter for an extra treat.
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Servings: 12 servings
Calories: 196kcal
Ingredients
- 3 cups gluten-free flour blend (430g, I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour)
- 2 tablespoons granulated sugar
- 3/4 teaspoon kosher salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 4 tbsp butter (cold and cubed (57g))
- 1 ¼ to 1 1/2 cups buttermilk (290-360g)
- 1 large egg (50g)
- 3/4 cup dried currants or golden raisins (113g)
- 1 tablespoon buttermilk (for brushing on top)
Instructions
- Preheat the oven to 400F. Line a 8-10 inch cast iron skillet with parchment paper.
- In a large mixing bowl, add the gluten-free flour blend, granulated sugar, kosher salt, baking powder and baking soda. Whisk until combined.
- Add the cold butter to the dry ingredients and mix with a pastry cutter or two knives to cut it into the dry ingredients.
- Stir in the currants until evenly distributed.
- In a measuring cup add 1 ¼ cups of buttermilk and an egg to a bowl or measuring cup. Whisk until combined.
- Make a well in the center of the dry ingredients and add the buttermilk mixture.
- Mix with a spatula until the dough comes together. If the dough is still too dry, add additional buttermilk by the tablespoon (up to an additional ¼ cup) to get the dough to combine together into a disk.
- Form into a disk about 6-inches in diameter. Don't worry if the disk is scraggly or not smooth.
- Transfer the disk to the prepared cast iron pan or a baking sheet. Brush the disk with a tablespoon of buttermilk.
- Use a knife to cut a deep cross or "X" into the top of the dough.
- Bake at 400F for 30-40 minutes, until golden brown and a toothpick or skewer inserted into the center comes out clean.
- Let cool for about 10 minutes on the pan before removing to a wire rack to continue cooling.
- Allow to finish cooling completely. Slice and serve warm with Irish butter.
Notes
- The amount of buttermilk listed in the ingredients is 1 1/4 to 1 1/2 cups of buttermilk. Start with just 1 1/4 cups of buttermilk to begin with. If you need some more moisture to make your dough form together into a disk, add an additional tablespoon. Do not add more than 1/4 cup of buttermilk to the dough as it will end up really dense. Just add enough buttermilk so that the dough can form together. See the process shots and video to see what your dough should look like.
- If you have celiac disease or are on a gluten-free diet, always be sure to double check ingredients to ensure they are gluten-free and that manufacturing practices have not changed.
- This recipe was tested with Bob's Red Mill 1-to-1 Gluten-Free Baking Flour. This blend already contains xanthan gum. I cannot verify that other brands of gluten-free flour blend will work in this recipe as I have not tested them.
- For best results, weigh your gluten-free flour. I've found that scooping flour into measuring cups can vary in the amount of flour drastically depending on the way you scoop it. Using a food scale is the most accurate way and will ensure your bread turns out great every time.
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
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