Gluten Free Irish Soda Bread
Make the best Gluten Free Irish Soda Bread at home! Soft, flavorful, and easy tobake, this recipe is perfect for every meal or celebration
Equipment
- Mixing Bowl Alarge mixing bowl will be your best friend for combining the dry ingredientsand wet ingredients. Go for one that gives you enough room to mix withoutspilling
- Measuring cups and spoons Accurate measurements are key to achieving the perfect loaf, especially when working with gluten-free flour. Be sure to have both liquid and dry measuring cups ready.
- Whisk Awhisk is essential for evenly distributing the baking soda and salt in the dryingredients. You can also use it to lightly beat the wet ingredients together
- Spatula Forfolding the dough gently and ensuring there are no dry pockets. A rubberspatula will help you scoop everything up and scrape the sides of your bowl
- Baking Sheet or Loaf Pan Dependingon your preference, you can bake this bread as a round, rustic loaf on a bakingsheet or in a loaf pan for a more traditional shape. Both work beautifully it's all about personal preference!
- Pastry Brush (Optional) Ifyou’d like to brush the top with a bit of melted butter or milk for that goldenfinish, a pastry brush will come in handy
- CoolingRack Onceyour bread is out of the oven, you’ll want to cool it on a rack to prevent itfrom getting soggy. This helps the bread set and keeps it from becoming toodense
Ingredients
- 2 cups gluten-free all-purpose flour Ensureit's a blend with xanthan gum or create your own with rice flour, potatostarch, and tapioca flour.
- 1 tsp baking soda Thishelps the bread rise and gives it the signature crumbly texture.
- 1 tsp salt Balancesthe flavors and enhances the richness of the bread.
- 1 ½ cups buttermilk For adairy-free version, use plant-based milk with a tablespoon of lemon juice orvinegar.
- 2 tbsp melted butter Adds aricher flavor and softer texture. Substitute with vegan butter or olive oil fordairy-free.
- 1 tbsp honey or sugar For atouch of sweetness, perfect for pairing with jam or fruit
- ½ cup Optionaladd-ins (raisins, currants, or seeds) Optional,but adds great texture and flavor.
Instructions
Preheat the Oven
- Start by preheating your oven to 375°F (190°C). If you’re using a baking sheet, line it with parchment paper, or lightly grease a loaf pan if you prefer that shape. Preheating the oven ensures the bread bakes evenly, so it’s essential not to skip this step!
Combine the Dry Ingredients
- In a large mixing bowl, whisk together your gluten-free flour, baking soda, and salt. It’s important to get the dry ingredients well-mixed so the baking soda can do its job evenly and help the bread rise.
Add the Wet Ingredients
- Make a well in the center of your dry ingredients and pour in the buttermilk (or dairy-free alternative) and melted butter, if you’re using it. Stir gently with a spatula or your hands until the dough just comes together. Be careful not to overmix—this will help your bread stay light and tender.
Shape the Dough
- Once the dough has come together, turn it out onto a lightly floured surface (use gluten-free flour, of course!). Shape the dough into a round loaf by gently folding the edges inwards. If you prefer, you can also shape it into a more traditional loaf and place it in a greased loaf pan.
Score the Top
- Use a sharp knife to make an "X" cut on the top of the dough. This classic step not only looks great but also allows the bread to bake evenly, helping it to cook through without over-baking the outer crust.
Bake the Bread
- Place your dough on the prepared baking sheet or into the loaf pan. Bake for about 30-40 minutes, or until the bread has turned golden brown on top and sounds hollow when tapped on the bottom. Don’t be afraid to check it!
Cool and Serve
- Once baked, take your bread out of the oven and let it cool on a wire rack for 10 minutes. This brief cooling period helps the bread set before you slice into it. Enjoy while warm, with butter, jam, or whatever topping you prefer!
