Description
This incredible Gluten-Free Irish Soda Bread recipe delivers a tender crumb and signature tangy taste, perfect for St. Patrick's Day or any occasion. It's a simple, labor-of-love recipe that comes together quickly with no yeast or kneading, offering a wonderfully moist texture.
Ingredients
3 cups Gluten-free all-purpose flour blend (with xanthan gum)
1/4 cup Granulated sugar
1 teaspoon Baking soda
1/2 teaspoon Salt
1 1/2 cups Buttermilk
1 large Egg
1/4 cup Unsalted butter (melted)
1/2 cup Raisins (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper
- In a large bowl, whisk together the gluten-free flour, sugar, baking soda, and salt. If using, stir in the raisins
- In a separate medium bowl, whisk the buttermilk, egg, and melted butter until well combined
- Pour the wet ingredients into the dry ingredients. Stir with a spoon until just combined. The dough will be sticky. Do not overmix
- Transfer the dough to the prepared baking sheet. Shape it into a round loaf, about 6-7 inches in diameter
- Using a sharp knife, cut a large "X" into the top of the loaf, about 1/2 inch deep. This helps the bread bake evenly
- Bake for 45-55 minutes, or until golden brown and a wooden skewer inserted into the center comes out clea
- Remove the bread from the oven and transfer to a wire rack. Cool slightly before slicing and serving. Enjoy your homemade Gluten-Free Irish Soda Bread!
Notes
This recipe is loved for its simplicity, reliability, and quick preparation, requiring no yeast or kneading. It offers a wonderfully moist texture unlike typical dry gluten-free breads.
For a dairy-free version, substitute buttermilk with 1 1/2 cups dairy-free milk mixed with 1 1/2 tablespoons lemon juice or apple cider vinegar (let sit 5 minutes), and use dairy-free butter. Optional additions include dried cranberries, orange zest, caraway seeds, sunflower seeds, pumpkin seeds, or chopped walnuts.
Important tips for success: Do not overmix the dough to avoid toughness. Measure flour accurately, preferably with a kitchen scale. Ensure baking soda is fresh for proper leavening, and cut the 'X' deeply on top for even baking.
Storage: Store cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices and freeze for 2-3 months. Reheat slices in a toaster or oven. Serve warm with butter and jam, alongside hearty stews or soups, as part of a brunch spread, or with cheese and fruit.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Bread
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 10g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
Keywords: Gluten-free, Irish soda bread, bread, St. Patrick's Day, baking, no yeast, easy