Gluten-Free Irish Soda Bread

by Sue Taggart

This simplified gluten-free Irish soda bread can easily be made dairy-free, too. This light, classic bread using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, has a wonderful texture and flavor. Add to your St Patrick’s Day feast or enjoy whenever you please!

Makes 10 servings


4 cups                   Gluten Free 1-to-1 Baking Flour

3 Tbs                     sugar

2 tsp                      baking powder   

1 ½ tsp                  baking soda                       

1 tsp                      Kosher salt

⅓ cup                    unsalted butter or dairy-free alternative, cut into ½-inch cubes and chilled

1cup                      currants or raisins, soaked in apple juice or water

2⅓ cups                buttermilk or dairy-free buttermilk, cold**

1                              egg or prepared egg replacer equivalent to 1 egg

2½ Tbs                  unsalted butter or dairy-free alternative, melted

**To make dairy-free buttermilk, combine 2 ½ Tbsp apple cider vinegar with 2 ⅓ cup dairy-free milk alternative; stir well. Allow sitting 5 minutes.

Set a rack in the middle of the oven and preheat to 400°F.

In a large mixing bowl add the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk to combine. Add the cubed butter to the flour mixture and use a pastry cutter or fork to work the butter until it becomes the size of small peas. Add the soaked (and drained) currants or raisins and use a spatula to stir and combine.

Add the buttermilk and egg to a small mixing bowl and whisk to combine. Then, pour the wet ingredients into the flour mixture and use a spatula to work the dough until it starts to come together.

Turn the dough onto a lightly floured work surface. Form the dough into a 7-inch round and place in the cast iron skillet. Using a sharp knife, score a cross from end-to-end into the center of the loaf that’s 1 inch deep. Place the skillet into the oven and bake the bread for 50-60 minutes, or until the loaf has browned, it is dry to the touch and a knife inserted into the center comes out clean.

Remove from the oven and place on a baking rack. Brush the loaf with melted butter if desired.

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