Gluten Free Irish Soda Bread
Enjoy the classic charm of Irish soda bread with a gluten-free twist! This Gluten-Free Irish Soda Bread is a quick and easy recipe that yields a tender, golden loaf with a delightfully rustic texture. Made with a blend of gluten-free flour, tapioca starch, and a touch of xanthan gum for structure, this bread holds together beautifully without the need for yeast. A hint of sweetness from granulated sugar and the optional addition of raisins or currants make it a perfect pairing for both sweet and savory accompaniments. The signature criss-cross scoring on top ensures even baking and a rustic appearance. Best of all, this fuss-free recipe comes together in just an hour, making it ideal for busy weeknights or last-minute gatherings. Serve it warm with a slather of butter or alongside a hearty stew for a comforting, gluten-free taste of tradition.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Gluten-free all-purpose flour blend
- 50 grams Tapioca starch
- 50 grams Granulated sugar
- 1 teaspoon Baking soda
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Xanthan gum
- 60 grams Unsalted butter (cold, cubed)
- 240 milliliters Buttermilk
- 1 large Egg
- 100 grams Raisins or currants (optional)
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the gluten-free flour, tapioca starch, sugar, baking soda, baking powder, salt, and xanthan gum until well combined.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, rub the butter into the flour mixture until it resembles coarse crumbs.
In a separate small bowl, whisk together the buttermilk and egg. If using raisins or currants, stir them into the wet ingredients.
Make a well in the center of the dry ingredients and pour in the buttermilk-egg mixture. Gently stir until the dough comes together. Avoid overmixing; the dough should be shaggy and slightly sticky.
Transfer the dough to a lightly floured surface (use gluten-free flour for dusting) and gently shape it into a round loaf approximately 6 inches in diameter.
Place the loaf onto the prepared baking sheet. Using a sharp knife, score a cross (X) about 1/4 inch deep on the top of the bread. This helps the bread bake evenly.
Bake in the preheated oven for 40-45 minutes or until the loaf is golden brown and sounds hollow when tapped on the bottom. You can also insert a skewer or toothpick into the center; if it comes out clean, the bread is done.
Remove the bread from the oven and allow it to cool on a wire rack for at least 15 minutes before slicing and serving.
Nutrition Facts
Calories |
2468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 3761 mg | 164% | |
| Total Carbohydrate | 454.7 g | 165% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 136.4 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 413 mg | 32% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1228 mg | 26% | |
*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.
