An easy recipe for Gluten-Free Irish Soda Bread. This easy gluten-free quick bread recipe is perfect for St. Patrick's Day! The recipe also has a dairy-free and vegan option.
Prep Time10 minutesmins
Cook Time45 minutesmins
Course: Side Dish
Cuisine: American, Irish
Keyword: Gluten-Free Irish Soda Bread, Gluten-Free Soda Bread
4cupsgluten-free all-purpose flour with xanthan gumI like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
1/2cupgranulated sugar
1tablespoonbaking powder
1teaspoonbaking soda
1teaspoonsalt
4tablespoonsunsalted butter, cold and choppedFor dairy-free use Smart Balance butter.
1cupraisins, currants, or dried cranberriesYou can also leave it out.
1 3/4cupsmilkFor dairy-free use unsweetened almond milk.
1 1/2tablespoonswhite vinegarYou can substitute lemon juice for white vinegar.
1largeeggFor egg-free use Bob's Red Mill gluten-free egg replacer.
In a large measuring cup, add the white vinegar to the milk and stir to combine. Let stand for 5 minutes in the refrigerator to stay cold. (homemade buttermilk)
In a large bowl, mix together the gluten-free flour, sugar, baking powder, baking soda, and salt.
Add the cold butter and cut it into the gluten-free flour mixture with a pastry cutter, a fork, or your fingers until it resembles small peas.
Stir in the raisins. If you are not a fan of dried fruit, you can leave it out.
Whisk the egg and homemade buttermilk (milk and vinegar mixture) together.
Make a well in the center of the dry ingredients and pour the egg and buttermilk mixture into the flour mixture.
Using a large spoon, mix the gluten-free flour mixture and milk mixture together to form a shaggy dough. The dough will be soft but not too sticky. Do not over-mix the dough, or you will end up with tough bread.
Sprinkle 1 tablespoon of gluten-free flour onto parchment paper. Turn the dough onto the parchment paper and gently bring the dough together into a round, about 8-inches by 8-inches. If the dough is sticking to your hands, lightly wet your hands with water.
Gently fold the dough over on itself 2 times. You do this by folding the dough in half on top of itself and then doing it a second time. Form the dough back into an 8-inch by 8-inch round.
Place the round dough onto a greased baking cast iron skillet, baking sheet, or baking pan.
Using a knife, score the bread with a deep cross on top. Do not skip this step because it helps the middle of the bread bake though.
Bake for 15 minutes at 425°F, then turn down the oven to 400°F and bake for 30 minutes more. When done, the loaf will be golden brown and sound slightly hollow when tapped on the bottom.
Allow the loaf to cool for a few minutes then, and then place it on a wire rack to cool.
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Notes
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
For dairy-free: use Smart Balance butter and unsweetened almond milk.
For egg-free: use Bob's Red Mill gluten-free egg replacer.
For a browner crust, brush the dough with an egg or a milk wash before baking.
I like to brush the top of the bread with melted butter after it is done baking.