Gluten-Free Irish Soda Bread
Updated: Mar 16
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.
Having a loaf of Irish Soda Bread on the table for our St. Patrick's Day dinner was a yearly tradition, despite only 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 basically 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.
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 types of 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 to only 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 us, feel free to try this recipe with it!
Buttermilk: I make my own vegan buttermilk by mixing together my dairy-free milk with apple cider vinegar. You can find the recipe here.
Our Gluten-Free Irish Soda Bread Recipe
3 cups all-purpose gluten-free flour blend
¼ cup sugar (we use date sugar)
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon sea salt
½ cup dairy-free unsalted butter
⅔ cup raisins or cran-raisins
1 cup buttermilk
1 tablespoon + 2 teaspoons sparkling water
1 egg, room temperature
Oil or melted butter, for brushing
Preheat oven to 375°. Line a round cake pan with parchment paper or a silicone baking mat.
In a large bowl, combine the gluten-free flour, sugar, baking soda, baking powder, and salt.
Cut the butter and add to the flour mixture. Blend until the butter and flour combine and form pea-sized crumbs.
Stir in the raisins.
In a small bowl, mix together the buttermilk, sparkling water, and egg.
If you are using a stand mixer with a paddle attachment, you can add the buttermilk mixture to the flour mixture and mix on a low setting.
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 together to form a wet dough that you can form into a ball.
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.
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.
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.
Remove from the oven and let cool in the pan for 10 minutes, then move to a cooling rack to completely cool before slicing.