A simple and classic traditional family recipe that has been passed down from one family to the next and shared with me by a dear friend who’s ancestors are from the beautiful Ireland also known as ‘The Emerald Isle’ due to its stunning rolling green hills and lush landscapes. It is one of the most magnificent places I’ve had the pleasure to visit.
Since I’m a big fan of Ireland and Irish Soda Bread, I converted this tradition into a gluten-free alternative. It took several attempts and several modifications to get it just right. It is absolutely delicious! I know this because my dear friend was my first taste tester and she loved it! So I’m thinking, It’s gotta be good!
Happy St. Patricks Day my gluten-free peeps!! Enjoy!
Irish Soda Bread, the Gluten Free Way!
6 - 8servings
50 - 60minutes
2/3 cup craisins (can sub with currants or golden raisins), soaked and chopped
3 cups all-purpose gluten-free flour blend
1 teaspoon xanthan gum (omit if your GF flour blend contains it)
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar (can sub with maple syrup)
2 eggs, room temperature
1 cup yogurt (can substitute with buttermilk)
1/2 cup (1 stick) unsalted butter, melted and cooled
For brushing on loaf: 1 tablespoon melted butter.
Preheat oven to 350° F. Grease a skillet with cooking spray and set aside.
You can also use a baking sheet lined with parchment paper.
Soak craisins in hot water for 10 minutes then coarsely chop.
In a large bowl, sift together the gluten-free flour, xanthan gum (if needed),
baking powder, baking soda, salt and mix well with a whisk. Fold in craisins
using a wooden spoon and set aside.
Add wet ingredients to the dry ingredients and combine with a wooden
spoon then switch to using your hands to mix the batter together to form a
wet dough. Transfer dough to a lightly floured surface and knead it gently
just until you form a round dough. Dough will be sticky but you should be
able to form into a round shape.
Place dough in the skillet and using a knife, cut an X shape on top of the
loaf about an inch in depth.
Bake for 50 minutes to an hour or until a wooden pick inserted into the
center of the cake comes out clean. The top will be a deep golden brown.
Let cool in the skillet for 10 minutes, then move to wire rack to cool
completely before slicing. It cuts better when cooled off.
- If dough is too wet, add flour a little bit at a time. Dough should be a little sticky.
- Store Irish soda bread in an airtight container or wrapped tightly in plastic wrap for 3 to 4 days or freeze in an airtight container for 1 month.