Description
This Gluten-Free Irish Soda Bread is soft on the inside, golden on the outside, and so easy to make. Perfectly tender with a hint of sweetness, it is a must-try for any bread lover.
Ingredients
Units
Scale
- 3 1/2 cups gluten-free all-purpose flour (with xanthan gum)
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons cold butter, cut into small pieces
- 3/4 cup raisins or currants (optional)
- 1 1/2 cups whole milk (or unsweetened almond or oat milk)
- 1 tablespoon white vinegar
- 1 large egg (or flax egg substitute)
Instructions
- Preheat and Prepare Buttermilk
Preheat oven to 425°F. In a measuring cup, mix white vinegar with milk and refrigerate for 5 minutes to create homemade buttermilk. - Mix Dry Ingredients
In a large mixing bowl, whisk together gluten-free flour, sugar, baking powder, baking soda, and salt. - Cut in Butter
Add cold butter and use a pastry cutter or fork to work it into the flour mixture until it resembles small crumbs. - Add Raisins and Wet Ingredients
Stir in raisins or currants if using. In a small bowl, whisk the egg into the buttermilk, then pour into the dry mixture. Stir until a shaggy dough forms. - Shape and Score
Sprinkle a little gluten-free flour on parchment paper. Turn the dough onto the parchment and gently shape it into an 8-inch round. If the dough sticks, lightly wet your hands. Using a sharp knife, score a deep cross on top of the dough. - Bake
Transfer dough onto a greased cast-iron skillet or baking sheet. Bake at 425°F for 15 minutes, then reduce heat to 400°F and bake another 30 minutes until golden brown and hollow-sounding when tapped. - Cool and Serve
Let the bread cool for a few minutes before transferring to a wire rack.
Notes
- Use a Quality Gluten-Free Flour Blend – A cup-for-cup blend with xanthan gum ensures the bread holds together.
- Keep the Butter Cold – Cold butter creates steam pockets, leading to a lighter, flakier crumb.
- Score the Top Deeply – Cutting a cross on top helps the bread bake evenly and gives it that traditional Irish look.
- Don’t Overwork the Dough – Mix just until combined. Overmixing can make the bread too dense.
- Bake in a Cast-Iron Skillet – It creates a crisper crust, but a baking sheet works too.
- Let It Cool Before Slicing – Freshly baked bread needs a few minutes to set for the best texture.
Nutrition
- Calories: ~180 kcal
- Sugar: ~6 g
- Sodium: ~280 mg
- Fat: ~5 g
- Saturated Fat: ~2 g
- Carbohydrates: ~32 g
- Fiber: ~2 g
- Protein: ~4 g
- Cholesterol: ~25 mg