Healthy & Special Diets > Gluten-Free Recipes > Gluten-Free Baking > Gluten-Free Bread Recipes

Simple Gluten-Free Irish Soda Bread

Enjoy a gluten-free twist on a classic Irish Soda Bread! This recipe is quick, easy, and doesn't require any yeast. Perfect for a St. Patrick's Day celebration or any day you're craving a hearty, slightly tangy bread. This gluten-free version maintains the traditional texture and flavor while catering to gluten sensitivities.

Prep Time
15 minutes
Cook Time
35-40 minutes
Servings
8 slices
Ingredients
  • 400 g Gluten-Free All-Purpose Flour Blend
  • 1 tsp Xanthan Gum
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 tbsp Granulated Sugar
  • 350 ml Buttermilk
  • 1 Egg
  • 50 g Unsalted Butter, cold and cubed
  • 75 g Raisins (optional)

Preheating and Prep

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper. This will prevent the bread from sticking.

Combining Dry Ingredients

In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, xanthan gum, baking soda, salt, and sugar. Make sure the baking soda is fresh for proper leavening.

Cutting in the Butter

Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. This creates pockets of fat that will result in a tender crumb.

Adding Wet Ingredients

In a separate bowl, whisk together the buttermilk and egg. Pour the wet ingredients into the dry ingredients along with the raisins (if using). Mix until just combined. Be careful not to overmix, as this can result in a tough bread.

Shaping the Dough

Turn the dough out onto a lightly floured surface (use gluten-free flour). Gently shape it into a round loaf about 1.5-2 inches thick. The dough will be slightly sticky.

Cutting the Loaf

Place the loaf on the prepared baking sheet. Use a sharp knife to cut a deep cross (X) into the top of the loaf. This helps the bread to bake evenly and allows steam to escape.

Baking

Bake in the preheated oven for 35-40 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean. The bread should sound hollow when tapped on the bottom.

Cooling

Let the bread cool on the baking sheet for a few minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.

Nutrition Facts (Estimated per slice)

Calories: 200-250kcal
Protein: 3-5g
Carbohydrates: 30-35g
Fat: 7-10g
Fiber: 1-3g
Note: Nutritional information is an estimate and can vary based on specific ingredients used.

Other Important Considerations for Nutrition

This bread is a good source of carbohydrates and provides some protein and fat. It's important to consider the overall balance of your diet. Buttermilk provides calcium and other nutrients. If using raisins, be mindful of their sugar content. Consult with a registered dietitian or nutritionist for personalized dietary advice.

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FAQ

  • Can I use a different type of milk instead of buttermilk?

    Buttermilk adds a distinctive tang to Irish Soda Bread. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 350ml of regular milk. Let it sit for 5-10 minutes to curdle slightly before using.
  • Why is baking soda important in this recipe?

    Baking soda is the leavening agent in Irish Soda Bread. It reacts with the acidity of the buttermilk to create carbon dioxide, which helps the bread rise.
  • Can I add other ingredients to this bread?

    Yes, you can add other ingredients like caraway seeds, dried cranberries, or chopped nuts to customize the flavor. Add them along with the raisins.
  • My bread is dry. What did I do wrong?

    Overbaking is the most common cause of dry Irish Soda Bread. Be sure to check the bread for doneness after 35 minutes. Also, avoid overmixing the dough, as this can develop the gluten (even in gluten-free flour blends), leading to a tougher, drier bread.