March 13, 2024
Gluten Free Irish Soda Bread
Prep time:
10 min
Cook time:
50 min
Total time:
1 hour
Gluten Free Irish Soda Bread
This gluten free Irish Soda Bread recipe, made simply with of Hand + Heart Gluten Free All Purpose Flour. With this 1-to-1 gluten-free flour blend, bread-making becomes an absolute breeze.
This easy, no-yeast bread is bursting with flavor, thanks to plump raisins nestled within. Enjoy a slice slathered with Irish butter and jam for a traditional treat, or pair it with a hearty full Irish breakfast for a truly satisfying meal. If you’re craving a midday pick-me-up, this bread is the perfect companion to a steaming cup of tea or a cozy late-night snack.
But what truly sets this bread apart is its texture – tender, moist, and reminiscent of both cake and bread. With just one bite, you’ll be transported to the rolling hills of Ireland, savoring the timeless flavors of this beloved classic.
Gluten Free Irish Soda Bread
Prep time:
10 min
Cook time:
50 min
Total time:
1 hour
Yield:
1 loaf
Author:
made by hand, from the heart
Ingredients
4 cups Hand + Heart Gluten Free All Purpose Flour (1 to 1)
1/4 cup milk powder (optional for more tender crumb)
1/4 cup granulated sugar
1 ½ teaspoons baking soda
1 teaspoon salt
2 cups buttermilk, room temperature
2 large eggs
6 tablespoons unsalted butter, melted
optional: 1 cup raisins
Instructions
- Preheat oven to 425ºF.
- Soak the raisins in warm water until plump, about 30 minutes. Drain and set aside.
- In a large bowl, whisk Hand + Heart Gluten Free All Purpose Flour, dry milk powder, granulated sugar, baking soda and salt. Add the soaked and drained raisins and mix.
- In a separate bowl, whisk the buttermilk, eggs and melted butter until well combined.
- Add the buttermilk mixture into the flour mixture and gently mix with a dough whisk or wooden spatula until combined. The dough will thicken as the liquid gets absorbed.
- Turn the dough onto a lightly floured work surface or silicone mat. With floured hands, knead the dough for about 15 seconds while working the dough into a ball. If the dough is too sticky, add a little more flour.
- Transfer the dough into a cast iron pan, baking pan or Dutch oven lined with a piece of parchment paper or bread mat. Using a bread lame or a sharp knife, lightly score the dough with a slash or X about 1/2 inch deep. Don’t score too deep or the bread will split when baking.
- Bake for 50 – 60 minutes until the bread is golden brown and a wooden toothpick inserted in the center comes out clean and not gummy. Tent the bread with aluminum foil half way through baking to prevent from over browning.
- Remove the bread from the oven and allow the bread to cool for 10 minutes. Transfer the bread to a wire rack.
- Serve warm or toasted with butter, jam or desired spread.
- Cover and store leftover bread in the fridge for a week.
keywords: gluten free Irish soda bread
One Response
I am so happy with this recipe! I just made it today; it was quick and easy. Made half a recipe first as I often do to check out new recipes and it was perfect! Wish I’d made the full recipe, but now I know I’ll make it again. Yumm. Thank you.