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
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.