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  • Writer's pictureAmanda MacGregor

Gluten-Free Irish Soda Bread

Updated: Mar 9

Easy to make gluten-free Irish Soda Bread that goes great alongside your St. Patrick's Day meal! This slightly sweet bread recipe pairs perfectly with corned beef and cabbage.


Gluten Free Irish Soda Bread - Amanda MacGregor Centineo - food allergy recipes

Having a loaf of Irish Soda Bread on the table for our St. Patrick's Day dinner was a yearly tradition, despite my dad and I being the only ones who would eat it. We would fight over the last slice of bread, that is how much we love it. Now, I get a while loaf to myself.


If you are looking for an easy-to-make bread recipe that pairs great with corned beef, casserole, or any hearty meal, this bread recipe is for you. Our gluten-free Irish Soda Bread is a quick-to-make recipe that does not require yeast. Instead, we use baking soda and sparkling water.


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Let's chat about the ingredients!


Here is a quick breakdown of the two gluten-free and dairy-free ingredient alternatives we used:


  • Flour: I’ve tested this recipe with two different gluten-free flour blends and had the best success with The Greater Knead's All-Purpose Gluten-Free Flour. However, I should note that I need only to use gluten-free mixes that do not contain potato or corn, so my options are much more limited. If you have a gluten-free all-purpose flour brand you prefer to use, feel free to try this recipe with it!

  • Buttermilk: I make my own vegan buttermilk by mixing my dairy-free milk with apple cider vinegar. You can find the recipe here.


We hope you enjoy this gluten-free loaf this St. Patrick's Day! It pairs perfectly with our corned beef recipe and our entire St. Patrick's Day menu.


Gluten Free Irish Soda Bread - Amanda MacGregor Centineo - food allergy recipes

Gluten-Free Irish Soda Bread

 

Ingredients


Gluten Free Irish Soda Bread - Amanda MacGregor Centineo - food allergy recipes

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Directions:

  1. Preheat oven to 375°. Line a round cake pan with parchment paper or a silicone baking mat.

  2. In a large bowl, combine the gluten-free flour, sugar, baking soda, baking powder, and salt.

  3. Cut the butter and add to the flour mixture. Blend until the butter and flour combine and form pea-sized crumbs.

  4. Stir in the raisins.

  5. In a small bowl, mix the buttermilk, sparkling water, and egg.

    1. If you use a stand mixer with a paddle attachment, add the buttermilk mixture to the flour mixture and mix on a low setting.

    2. If you are not using a stand mixer, add the buttermilk mixture to the flour/butter mixture. Start with a spatula to gently stir, then switch to using your hands to mix the batter to form a wet dough that you can form into a ball.

  6. The dough will be quite sticky, but you should be able to form it into a ball shape and place it on the parchment paper-lined round baking pan.

  7. Using a pastry brush, brush the top of the loaf with the oil or melted butter. Then, using a knife, cut an X into the top of the loaf.

  8. Place in the center of your oven and bake for 50 minutes, or until golden brown and no wet batter is visible in the X slit on top.

  9. Remove from the oven and let cool in the pan for 10 minutes, then move to a cooling rack to completely cool before slicing.

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