Easy Gluten-Free Irish Soda Bread
Easy Gluten-Free Irish Soda Bread Recipe. Made with gluten-free flour, buttermilk, an egg, and a little sugar. Raisins and caraway seeds optional!
Ingredients
- 3 cups Bob’s Red Mill 1:1 Gluten-Free Flour Blend, (see note) (15 ounces / 425 grams)
- ⅓ cup granulated sugar (2 ½ ounces / 70 grams)
- 2 teaspoons baking soda
- 1 teaspoons baking powder
- ½ teaspoon salt
- 4 tablespoons cold butter, cut into 4 pieces (2 ounces / 56 grams)
- ½ cup raisins
- 2 teaspoons caraway seeds
- 1 cup buttermilk, plus additional as needed (8 ounces / 226 grams)
- 1 large egg, whisked (about 2 ounces / 56 grams out of shell)
Instructions
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Preheat oven to 375℉. Line a rimmed baking sheet with parchment paper.
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Whisk gluten-free flour, sugar, baking soda, baking powder, and salt in a large bowl. Mix in cold butter with a pastry cutter or your fingers until no large pieces of butter remain.
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Add buttermilk and egg. Stir until a dough forms. Stir in raisins and caraway seeds.
If the dough seems dry, add additional buttermilk, one tablespoon at a time until dough holds together.
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Lightly dust your counter with gluten-free flour. Knead the dough a few times until it holds together. Then pat it into a round. Transfer the dough to the prepared baking sheet. Cut a cross into the top of the loaf with a sharp knife. Doing this helps the loaf to rise.
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Bake until center is set and loaf is golden brown, about 45 minutes. If loaf gets too dark before the center is baked, cover with foil.
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Store leftover bread on the counter. Loaf keeps for up to three days but tastes best the day it's baked.
To Freeze: Let bread cool. Cut into slices. Place a piece of parchment paper between each slice. Freeze in a freezer bag or container for up to three months.
Recipe Notes
Gluten-Free Flour
Replacing the gluten-free flour with a different flour can change the texture of the bread. If your mix does not include xanthan gum, add ½ teaspoon to the flour blend and whisk together with the flour before using.
Egg-Free Variation: To make this bread without the egg, simply leave the egg out and add two tablespoons of additional buttermilk. When made without the egg, the bread doesn’t rise quite as high but still tastes great.
Dairy-Free Variation: If you’re dairy-free, you can still make this soda bread. You’ll need to make the following adjustments.
- Replace the cold butter with your favorite dairy-free butter or margarine.
- Buttermilk. You can use dairy-free plain yogurt or combine 1 cup dairy-free milk with 1 tablespoon lemon juice. Stir the dairy-free milk with the lemon juice to combine. Let it sit for five minutes or until it’s slightly thick. If the dough seems dry, add a tablespoon or so of water or additional homemade buttermilk.