Gluten-Free Irish Soda Bread recipe

Originally posted on March 14, 2017

Whether you are getting ready to make a corned beef and cabbage dinner for St. Patrick’s Day or just like the taste of this caraway seed-raisin filled quick bread, this gluten-free Irish soda bread is sure to please. The recipe can easily be adapted for dairy-free diners as well. Enjoy!

Gluten-Free Irish Soda Bread

Serves 6-8

• 3 1/4 cups Amy’s gluten-free flour blend or rice-tapioca-potato starch based gluten-free flour blend
• 3/4 teaspoon xanthan gum (omit if your flour blend has gum)
• ¼ cup white sugar + optionally extra for sprinkling on top
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon fine sea or kosher salt

• 6 tablespoons/3 ounces butter or butter substitute, cold
• 1 tablespoon caraway seeds
• 3/4 cup raisins or currants
• 1 cup buttermilk*, room temperature
• 1 large egg, room temperature
• Extra gluten-free flour from above or white rice if the mixture is too wet or for the last step

*To make buttermilk, add 2 teaspoons of apple cider vinegar or lemon juice to a glass measuring cup then fill to 1 cup with milk or your favorite plain dairy substitute. Let set for 5 minutes before using.

---

1. Preheat the oven to 375°F and grease an 8” round cake pan or place parchment paper on a baking tray.
2. Begin by combining flour, gum if using, sugar, baking soda, baking powder, and salt in a large bowl or food processor. Add the chilled butter and pulse 7 to 8 times in the processor. Or cut the butter into the flour using two knives or your fingers. Butter should be broken up into small pieces throughout the dry mix. Move mixture to a bowl if using a processor.
3. Add caraway seeds and raisins or currants. Mix briefly to incorporate throughout the dry mix.
4. Add liquids to dry ingredients, mixing until it comes together. If very dry, add ice cold water, 1 teaspoon at a time. If it’s too wet, add more of Amy’s flour or plain rice flour, 1 tablespoon at a time.
5. Place dough on clean work surface with some plain rice flour if necessary. Knead lightly to bring dough together and incorporate any remaining flour.
6. Shape into an 8-inch disc. Place on parchment lined sheet pan or cake pan and using a sharp knife cut a large X over the top of the loaf. Optionally top with sugar.
7. Place in oven and bake for 45 minutes or until the top of the bread is golden in color. Let cool on a rack.