Easy Gluten Free Irish Soda Bread

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 slice -gfJules

gluten free irish soda bread pin
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Gluten Free Irish Soda Bread Recipe
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Gluten Free Irish Soda Bread

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Ingredients:

Method:

Gluten Free Irish Soda Bread Slices -gfJules

 

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.

Gluten Free Irish Soda Bread in Bowl -gfJules

Gluten Free Irish Soda Bread baked in glass bowl.

 

Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Remove to cool on a wire rack before slicing.

 

27 thoughts on “Easy Gluten Free Irish Soda Bread

  1. Thank you so much for this amazing recipe. I used to bake alot before going gluten free. I did tweek the recipe to my liking. Thank you for getting me started it was amazing.

    • YAY! I love to hear when people are moved off the mark to start baking again, GF. Congratulations on your success and here’s to lots more, now that you’re encouraged about the possibilities! Thanks so much for letting me know. I can’t wait to hear what you try next!
      ~jules

    • Hi Andrea, I wouldn’t recommend trying rice flour or a rice flour based blend. Rice flour is gritty and leads to dry, crumbly breads. You want this loaf to come out moist and soft! My gfJules Blend was formulated to be versatile and light without being gritty or dry or leaving any weird tastes. I know you’ll love the results in this recipe and any others you try! The results are so much better than with rice flour – I hope you give it a try!
      ~jules

  2. Would this bread stay fresh for 3 days if uncut? We’re going on a camping trip and the third night will be a potluck St. Patrick’s Day dinner. I was thinking of bringing this along to share. It looks delicious!!

    • Hi Susan, it will be somewhat drier by the third day, but if warmed (perhaps over the campfire, wrapped in foil) it should still be yummy, particularly if wrapped tightly after fully cooled and not opened or sliced until then. Have a great trip!
      ~jules

  3. Jules, do you call for baking it in a bowl because it spreads too much to bake another way? (I’m used to baking Irish soda bread in my cast iron Dutch oven.)

    • Hi Patty, the bowl or cake pan does help it keep its shape better, and not flatten out so much, but that being said, you could certainly still use your Dutch oven method if you preferred. It might be better to try that way now and compare it to how it turned out with the bowl method in my pictures … then eat the experiment and have an excuse to have to bake more before St. Patrick’s Day! But maybe that’s just me looking for more reasons to bake bread so I can have it around whenever I want some. 🙂
      ~jules

    • Hi Jane, yes, the butter will be lovely in this recipe (even better: Irish Butter like Kerrygold!). Enjoy!
      ~jules

  4. I made this for Easter dinner, and it was a huge hit. Even the leftovers were devoured over the next two days. Thanks so much, Jules! An Irish bread recipe we can not only live with, but one that we like and — most importantly, perhaps — one that isn’t much more trouble to assemble than the old original recipe with wheat flour. Everybody wins!

    • That is SO wonderful to hear, Jennifer! I’m thrilled that you and your family loved even the leftovers — the best kind of recipe!!!
      ~jules

  5. Pingback: 10 Gluten Free Irish Recipes - Dishing Delish

  6. Looks great Jules! I can’t believe you have 3 Irish soda bread recipes. I was having a hard enough time picking a recipe and then you just have to give me so many options!
    jk 😉
    It is such a luxury to have options at all. 🙂

    • hahah – Brianna, classic case of me not being able to leave well enough alone! I do think this is my new favorite since it’s truly so moist and lighter than most Irish Soda Bread Recipes. Loving it toasted with nut butter, too!!
      ~jules

    • I always thought Irish Soda Bread had to be dry and kinda yucky, Raia, so I definitely didn’t want mine to turn out that way! It does have a lovely crumb, and is super moist and yummy, even days later! I hope you get to try it!
      ~jules

  7. Having tried so very many recipes for yeast free bread, I almost passed this one up, thinking that it would turn out no better than any of the others.
    Thankfully!! I went ahead and tried it. The recipe itself read better than any of the others.
    It came together quickly and easily. I used fresh homemade cashew milk and a flax egg, raisins, but no caraway (just a flavor I could never cotton to).
    Due to the fact that I was using thicker cashew milk, it did require a bit more than the recipe called for, which was fine.
    The dough handled well and shaped well. I used a greased a floured glass pie plate, which worked quite well. I do believe that cutting the x in the top helped considerably in the complete baking through of the bread.
    Though I found it difficult to wait for it to cool, I did manage and was rewarded with an aromatic, flavorful slice of yummy soda bread!!!

    • I know how you feel, Rebecca, to have tried so many recipes and be disappointed. I am so glad you didn’t give up though, and you tried just one more! The reward is indeed sweet! (I’m still enjoying the remainders from the loaves I made developing this recipe!). Thank you so much for sharing what you did for the flax egg and a bit more cashew milk because it was thick. So happy you have a great new recipe you can rely on from now on!
      ~jules

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