Gluten-Free Traditional Irish Wheaten Bread
Savor the comforting taste of Ireland with this Gluten-Free Traditional Irish Wheaten Bread, a wholesome twist on the classic soda bread. Crafted with nutrient-rich gluten-free oat flour, ground flaxseed, and a touch of brown sugar, this bread delivers authentic flavor while accommodating gluten-free diets. The cold cubed butter and buttermilk (or dairy-free alternatives) ensure a tender crumb, while the apple cider vinegar adds a subtle tang reminiscent of traditional recipes. Topped with a sprinkle of gluten-free rolled oats for rustic charm, this loaf is easy to prepare with just 15 minutes of prep time and is perfect for serving alongside soups, stews, or simply spread with butter. Whether you're gluten-sensitive or just seeking a hearty homemade bread, this recipe is guaranteed to become a kitchen favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Gluten-free oat flour
- 100 grams Gluten-free all-purpose flour
- 30 grams Ground flaxseed
- 50 grams Brown sugar
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 50 grams Butter (cold, cubed, or dairy-free alternative)
- 300 milliliters Buttermilk (or dairy-free buttermilk alternative)
- 1 teaspoon Apple cider vinegar
- 2 tablespoons Rolled oats (gluten-free, for topping)
Instructions
Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
In a large bowl, whisk together the oat flour, gluten-free all-purpose flour, ground flaxseed, brown sugar, baking soda, and salt.
Add the cold, cubed butter to the bowl and use your fingers or a pastry cutter to work it into the dry mixture until it resembles coarse crumbs.
In a separate small bowl or jug, mix the buttermilk and apple cider vinegar. Let it sit for a minute to curdle if using dairy-free alternatives.
Gradually pour the buttermilk mixture into the dry ingredients, stirring with a wooden spoon or spatula just until a sticky dough forms.
Lightly flour a clean surface with gluten-free all-purpose flour and turn the dough out onto it. Gently shape the dough into a round loaf, taking care not to overwork it.
Transfer the loaf to the prepared baking sheet. Use a sharp knife to score a deep cross into the top of the loaf (about two-thirds of the way through the dough).
Sprinkle the top of the loaf with the rolled oats for decoration.
Bake in the preheated oven for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Transfer the bread to a wire rack to cool for at least 30 minutes before slicing and serving.
Nutrition Facts
Calories |
2224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.1 g | 98% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4610 mg | 200% | |
| Total Carbohydrate | 335.0 g | 122% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 67.3 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 641 mg | 49% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1909 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
