While the thought of bread without yeast may be displeasing, this bread is a tempting treat for any bread-lover. It’s a bit addictive. Make it using certified gluten-free oat flour or sorghum flour.
With St. Paddy’s Day around the corner, I thought you’d appreciate a recipe for gluten free Irish soda bread. Oat flour is the ideal flour to bake with when you’re baking gluten-free. It not only reacts closest to wheat flour, but its nutritional value is close, as well. I use oat flour to make this gluten-free soda bread, but you can substitute it with sorghum flour, if oat intolerant, but expect a slightly different result. Meanwhile, if you’ve never had Irish soda bread, now’s your chance. I’ve never enjoyed Irish soda bread, not even a gluten version until I made this one. It’s truly delicious, (without using a super high ratio of starch). Oats provide so much flavor. Enjoy!
Gluten Free Irish Soda Bread Recipe
A recipe for gluten free Irish soda bread that you will become addicted to from your fist bite. Get your butter ready or use for sandwiches!
- 1/2 teaspoon unsalted butter or oil, for pan
- 1-1/4 cups certified gluten-free oat flour* (119 g)
- 1 cup buttermilk
- 1/4 cup water
- 4 tablespoons (1/4 cup or 1/2 stick) unsalted butter, melted and cooled (optional)
- 1 large beaten egg
- 1 large egg white
- 1 cup potato starch (152 g)
- 1/4 cup cornstarch (33 g)
- 2 teaspoons xanthan gum (9 g)
- 1 teaspoon baking soda (6 g)
- 3/4 teaspoon gluten-free baking powder
- 1/2 teaspoon salt
- 1 tablespoon caraway seeds, for black licorice flavor (optional)
- 1/2 cup raisins, cranberries, or other currants (optional, but recommended)
- Preheat the oven to 350°F. Oil an 8-inch round cake pan with butter; set aside.
- Add the oat flour and buttermilk to the bowl of your stand mixer. Beat on low speed to combine.
- Add the water, cooled melted butter, egg, and egg white. Mix on low, just until evenly distributed.
- In a medium-sized bowl, whisk together the potato starch, cornstarch, xanthan gum, baking soda, baking powder, salt, and if using, caraway seeds; set aside.
- Add the flour mixture to the oat mixture. Beat on high speed just long enough to combine, approximately 1 minute.
- Using a rubber/silicone spatula or the paddle attachment of your mixer, fold the dried currants into the dough. Distribute the dough evenly in the prepared pan.
- Bake for 10 minutes. Using a knife, carve an X on the top of the dough, about 1/4-inch deep to allow steam to escape.)
- Bake for an additional 65 to 80 minutes (65 minutes for soft and moist dough, 80 minutes for sturdier sandwich bread).
- Remove the bread from the oven. Transfer to a wire rack to cool for about 1 hour.
- Slice the bread and serve warm with butter. Freeze leftovers in a resealable freezer bag.
*You can also grind up certified gluten free oats (quick cooking or whole oats) in your food processor or coffee grinder.
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