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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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
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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
