This recipe is based on a traditional Irish soda bread family recipe that was shared with me by someone very close and dear to my heart, Alice O’Donnell. I’ve always loved her Irish soda bread so I decided to convert it into a gluten-free alternative. It took several attempts to get it just right but the end result was delectable! I know this because Alice was my taste tester and she loved it! So I'm thinking, it's gotta be good! ☺️
Happy St. Patricks Day my gluten-free peeps!! Enjoy!
Prep Time: 15 min
Baking time: 50 to 60 minutes
3 cups all-purpose gluten-free flour blend
1 teaspoon xanthan gum (omit if your GF flour blend contains it)
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup craisins (can sub with currants or golden raisins)
1/4 cup sugar
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. Set aside. You can also use a baking sheet lined with parchment paper.
In a large bowl, sift together the gluten-free flour, xanthan gum (if needed), baking soda, baking powder, and salt and mix well with a whisk. Stir in the craisins.
Using a stand-up mixer or hand mixer, whisk together sugar and eggs until creamy, about 5 to 8 minutes, then add yogurt and butter.
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 at 350° F for about 50 minutes to an hour.
Let cool in the skillet for 10 minutes, then move to cooling 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.