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.
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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 |
306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 459 mg | 20% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 17.1 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 53 mg | 4% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 154 mg | 3% | |
*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.
