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!
Gluten Free Irish Soda Bread is so easy and quick to make (no yeast means no rise time), and goes with nearly any meal because it can go sweet or savory. Plus, it makes fantastic gluten free French Toast!
My newest favorite way to make this bread is a savory spin, adding cheddar and fresh rosemary.
Mmmmm I promise you’ll love the smell of this bread baking almost as much as you’ll love eating warm from the oven!
I have 3 other recipes for gluten free Irish Soda Bread and I can’t really decide which I like best.
Since this one is my newest, 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.
Check out this video where I walk you through every step of this easy bread, and make it savory! with cheddar cheese and rosemary!
And if you’re in the mood for anything else of Irish theme, check out my recipes for gluten free Irish Angel Food Cake; gluten free Irish Brown Bread; gluten free Buttery Irish Scones; and even gluten free Irish Cream Cupcakes (+ homemade Irish Cream that’s Dairy-Free!).
Will you be making this gluten free Irish Soda bread sweet or savory? Tell me how it goes and maybe even snap a pic and share it on Facebook, Instagram or Twitter! I’d love to see it!
Happy St. Patrick’s Day, or whatever day you decide to make this delicious loaf!
Easy Gluten Free Irish Soda Bread
Easy Gluten Free Irish Soda Bread
Choose sweet or savory gluten free Irish Soda Bread by adding either sugar & raisins or caraway, cheddar & rosemary.
Ingredients
- ¾ cup+ 2 Tbs. buttermilk or non-dairy (OR dairy milk + 1 Tbs. apple cider vinegar)
- 2 cup (270 gr) gfJules™ Gluten Free All Purpose Flour
- 2 Tbs. granulated sugar (omit if making savory)
- 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 egg substitute like 2 Tbs. vegan mayo
- 1 cup seedless raisins (optional)
- ½ Tbs. caraway seeds (optional)
- 1/2 cup shredded cheddar or vegan cheddar (optional)
- 1 Tbs. fresh rosemary (optional)
Instructions
Preheat oven to 375° F.
If not using buttermilk, mix milk with 1 tablespoon apple cider vinegar. Set aside to curdle.
Blend together gfJules Flour, sugar (if using), 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 and additions (raisins; seeds; cheese; herbs, etc). Mix with a fork or paddle mixing attachment until integrated.
Scoop dough onto a floured (with gfJules Flour) counter or pastry mat and roll into ball then transfer to a lightly oiled and floured (with gfJules Flour) 7-inch glass bowl or 6-8 inch cake pan. If needed, 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.
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Remember: You can make this easy Gluten Free Irish Soda Bread sweet or savory!
And you can enjoy this delicious bread year-round when you don’t have time for yeast to rise.
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Based on 43 Review(s)
I only have King Arthur four, would it work?
Hi Linda, all gluten free flour blends behave differently and I’m sure you’d have to make adjustments. I’m not familiar with that blend, but if there is rice flour in one of the first couple ingredients, you’re going to have some issues with grittiness. Some other flours also require more liquid, so just be aware. Here’s an article on different gluten free flours – I hope it helps!
~jules
Can I make with the GF Jules sandwich bread mix?
Hello.. I Have to use almond flour in baking and am dairy free. Can I use the same quantity blanched almond flour in stead of other grain as I can’t tolerate grains at all. Also can I use coconut oil instead of butter. Have been extremely ill and looking to make this with my bread machine though I don’t have gluten ffee setting. Will put Italian herbs and pumpkin seeds in mine.. if you could kindly get back to me on this ASAP, that would be so lovely of you
Hi Diane, we lost power due to the storm and I’m just catching up on comments now, so sorry for my delay. I can’t say whether using almond flour in this recipe will turn out well; at the very least, you’ll need to add more liquid, as almond flour requires more liquid than my gfJules All Purpose Flour. Regarding the bread machine, it’s ok with a non-yeast bread like this one to use a regular bread machine on the quick bread setting. The coconut oil should work, but you may want to melt it first, particularly if using a bread machine as they don’t mix as well as using a regular stand mixer. Hope you’re feeling better soon!
~jules
Hi,
New to this. Not celiac but gluten sensitive. Have bbread machine with gf setting, but not a lot of gf recipes. Do you have more than 1???
Hi Loretta – it’s good you already have a bread machine with gluten free setting! Almost any of my bread recipes (I have lots!) can be made in a bread machine and I usually offer instructions in the recipes. Shaped breads like challah or baguettes don’t work with a bread machine, of course, but nearly anything else does. Also check out these bread machine tips for gluten-free bread. Happy baking!
~jules
Hi Jules, looking forward to trying this recipe. Question before I do, can you use this recipe to make hamburger buns or bake it in a loaf pan?
Hi Patti, interesting question! I don’t know why you couldn’t — certainly in a loaf pan would work. In buns you’d have to monitor closely to be sure they didn’t over cook and dry out. Let me know how they turn out!
~jules
Questions
How long should the milk curdle and should you allow the bread to rise or it doesn’t matter.
I would let it curdle for about 5 minutes first, then add it. Enjoy!
~jules
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
Can I use Rice Flour???
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
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
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
Thanks for sharing such a great recipe. Can I substitue butter for coconut oil? Thanks
Hi Jane, yes, the butter will be lovely in this recipe (even better: Irish Butter like Kerrygold!). Enjoy!
~jules
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
Irish Soda Bread is so yummy! Love how festive it is this time of year. Yours looks beautiful!
Thanks so much, Emily! Hope you get to try it soon!
~jules
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
It looks wonderful, I like that it has a softer texture than most irish soda bread which can be quite dry.
Me too, Sylvie! That’s exactly why I can’t get enough of this recipe!!! Thanks for stopping by!
~jules
This looks SOOOO good Jules! Can’t wait to give it a try…
YAY Chandice! Can’t wait to hear how you like it!
~jules
I’ve never had Irish soda bread before. It looks beautiful though, like it has a wonderful crumb.
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
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