Easy Gluten Free Irish Soda Bread
This time of year, I’m all about making gluten free Irish Soda bread (for obvious reasons). But don’t let the season stop you from making this yummy yeast free bread anytime you like! It’s so easy and quick to make, and goes with nearly any meal. Plus, it makes fantastic gluten free French Toast!
I have 3 other recipes for gluten free Irish Soda Bread and I can’t really decide which I like best. This one is my newest, so I guess I’d say it’s my newest favorite, but check out my other recipes (type “Irish Soda Bread” into the recipe search bar) and see which you have the ingredients for, or which sounds most pleasing to you. This recipe produces a loaf that is a bit smaller than the others, so that may be a consideration for you, but it’s so moist and flavorful, and I love its manageable size.
Happy St. Patrick’s Day, or whatever day you decide to make this delicious loaf!
Gluten Free Irish Soda Bread
- ¾ cup buttermilk or non-dairy or dairy milk with 1 tsp. apple cider vinegar added
- 2 cup (270 gr) gfJules™ Gluten Free All Purpose Flour
- 2 Tbs. granulated sugar
- 2 tsp. baking powder
- ½ tsp. salt
- 3 Tbs. butter or non-dairy alternative (Earth Balance® Buttery Sticks)
- 1 tsp. baking soda
- 1 egg white or substitute
- 1 cup seedless raisins (optional)
- ½ Tbs. caraway seeds (optional)
Preheat oven to 375° F.
If not using buttermilk, mix ¾ cup milk with 1 teaspoon apple cider vinegar. Set aside to curdle.
Blend together gfJules Flour, sugar, baking powder and salt.
Cut in the butter with a pastry blender or two butter knives until the mixture resembles a pebbly, course meal.
Add baking soda to milk mixture, then stir into dry mix with egg white, raisins, and caraway seeds, if using. Mix with a fork or paddle mixing attachment until integrated.
Scoop dough into oiled and floured (with gfJules Flour) 7-inch glass bowl or 6-8 inch cake pan. Wet a rubber spatula with water and smooth the top of the ball of dough. Sprinkle lightly with gfJules Flour, then make a cross in the top with a large knife.
Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Remove to cool on a wire rack before slicing.