Gluten-Free Irish Soda Bread

Gluten-Free Irish Soda Bread, Recipe

This light, classic bread has a wonderful texture and flavor. Add to your St Patrick’s Day feast or enjoy whenever you please! This simplified gluten-free Irish soda bread can easily be made dairy-free or vegan, too. Shared with us courtesy of Bob’s Red Mill. Yields 10 servings.

What you’ll need

  • 4 cups Gluten Free 1-to-1 Baking Flour
  • 3 tablespoon Sugar
  • 2 teaspoon Baking Powder
  • 1 ½ teaspoon Baking Soda
  • 1 teaspoon Kosher Salt
  • ⅓ cup Unsalted Butter or Dairy-Free Alternative, cut into ½-inch cubes and chilled
  • 1 cup Currants or Raisins, soaked in apple juice or water
  • 2 ⅓ cups Buttermilk or Dairy-Free Buttermilk (see below)
  • 1 Egg or prepared Egg Replacer Equivalent to 1 Egg
  • 2 ½ tablespoon Unsalted Butter or Dairy-Free Alternative, melted

Instructions

Set a rack in the middle of the oven and preheat to 400°F.

In a large mixing bowl add the dry ingredients: flour, sugar, baking powder, baking soda and salt. Whisk to combine. Add the cubed butter to the flour mixture and use a pastry cutter or fork to work the butter until it becomes the size of small peas. Add the soaked (and drained) currants or raisins, and use a spatula to stir and combine.

Add the buttermilk and egg to a small mixing bowl and whisk to combine. Then, pour the wet ingredients into the flour mixture and use a spatula to work the dough until it starts to come together.

Turn the dough onto a lightly floured work surface. Form the dough into a 7-inch round and place in the cast iron skillet. Using a sharp knife, score a cross from end-to-end into the center of the loaf that’s 1 inch deep. Brush the loaf with melted butter if desired. Place the skillet into the oven and bake the bread for 50-60 minutes, or until the loaf has browned, is dry to the touch and a knife inserted into the center comes out clean.

Remove from the oven and place on a baking rack.

Make this recipe dairy-free

To make dairy free buttermilk, combine 2 ½ Tbsp apple cider vinegar with 2 ⅓ cup dairy free milk alternative; stir well. Allow to sit 5 minutes.

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