Gluten Free Irish Soda Bread Recipe

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

51

Yield: Makes 4 - 5 servings (10 slices, not counting ends)

Makes one 8-inch round x 5-inch high soda bread

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!

Ingredients:

  • 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)

Instructions:

  1. Preheat the oven to 350°F. Oil an 8-inch round cake pan with butter; set aside.
  2. Add the oat flour and buttermilk to the bowl of your stand mixer. Beat on low speed to combine.
  3. Add the water, cooled melted butter, egg, and egg white. Mix on low, just until evenly distributed.
  4. 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.
  5. Add the flour mixture to the oat mixture. Beat on high speed just long enough to combine, approximately 1 minute.
  6. 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.
  7. 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.)
  8. Bake for an additional 65 to 80 minutes (65 minutes for soft and moist dough, 80 minutes for sturdier sandwich bread).
  9. Remove the bread from the oven. Transfer to a wire rack to cool for about 1 hour.
  10. Slice the bread and serve warm with butter. Freeze leftovers in a resealable freezer bag.

Tips

*You can also grind up certified gluten free oats (quick cooking or whole oats) in your food processor or coffee grinder.

8 Replies to “Gluten Free Irish Soda Bread Recipe”

  1. THANK YOU…THANK YOU!!!
    I made a loaf of this today and am in heaven. This is the best bread I have tried for many years. It came out light and soft like “real” bread. I baked the loaf for 70 minutes. I really appreciate the time you took to perfect the recipe. Now I’m thinking of adding a little Xylosweet and maybe cinnamon to my next loaf for a tasty breakfast bread. I’ll let you know!

  2. My go to bread recipe. I’m yeast intolerant so this is perfect. I use individual spring form pans for hamburger buns!

    1. Caroline,

      I’m so glad to hear that you enjoy this recipe. Thanks for taking the time to leave positive feedback.

      For others, if you are allergic to yeast, keep in mind that buttermilk and vinegar usually cause similar symptoms.

      Carla

  3. Facebook Comment – March 17, 2015,

    “I cooked this [Gluten Free Corned Beef and Cabbage] today along with your Irish soda bread! Yummy and Im stuffed! I divided the soda recipe into four 4″ spring form pans for individual rolls. Two folks wanted plain and two wanted raisins. It was a HIT!! Thanks, Carla, for all your hard work!!”

    ~C.M.R.

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