Gluten Free Irish Soda Bread

Bring a touch of Ireland to your kitchen with this gluten free Irish soda bread recipe. Perfect for St. Patrick’s Day or anytime!

Are you looking for a delicious and flavourful gluten free twist on a St. Patrick’s day favourite? Look no further than this easy to follow, perfectly soft and crunchy Gluten Free Irish Soda Bread Recipe!

Whether you’re celebrating St. Patrick’s Day or just in the mood for something delicious, this gluten free recipe will become your go-to on cold winter days when you want to cozy up with a warm slice of homemade soda bread.

This delicious Irish Soda Bread recipe is simple enough for beginners and uses ingredients that are found in any gluten free pantry.

Serve it on its own slathered with butter or accompany your favourite soup or stew – however you choose to share it, each bite will be flavourful and comforting!

Why You Will LOVE This Irish Soda Bread

• It’s Gluten-Free!
• Made with simple pantry ingredients
• Easy to make
• No yeast, so no need to proof the dough
• Crusty outside, firm but tender inside
• Flexible recipe that can be somewhat modified.

Irish Soda Bread Variations

• For a richer flavour, fold in dried cranberries, currants, or raisins before baking.
• Sprinkle over the top with oats before baking.
• Add some zest with a pinch of orange or lemon zest to the dough.
• Top off your bread with caraway or poppy seeds for added texture and flavour.
• Serve with butter and/or honey.
• Make it savoury. Omit the honey and add 1/2 cup shredded cheese and fresh herbs.

Tips for Making the BEST Irish Soda Bread

• All gluten-free flour blends absorb moisture a little differently. If you are working the dough into a ball and find that it is too dry, add a little extra milk. If it is too wet, add a little extra to flour until desired consistency is reached.
• Be sure to knead the dough gently as overworking it can cause the bread to become dense and heavy.
• Make sure the dry ingredients are mixed completely together to ensure that your bread rises properly.
• Using a high quality gluten free flour will give you the best results.
• Don’t skip cutting a cross into the centre of the loaf before baking, it helps the loaf bake through evenly.
• Use cold ingredients, this might be a quick bread but it needs to be handled like pastry.
• Use a large spoon to scoop the flour into your dry measuring cup. Then use the back of a knife to level off the top of the measuring cup. Do not scoop with your measuring cup directly from the bag, or you will end up using too much flour.
• I know the egg, honey, and butter are not traditional, but neither is gluten free flour, so here we are. These ingredients take Irish Soda Bread from good to fantastic, especially when it comes to a gluten-free version.
• Make sure to resist the temptation to cut into the still-warm loaf. Gluten-free bread requires a little extra time with it’s own retained heat for the best texture.
• The texture of the dough should be sticky. If it isn’t a little sticky then the dough is too dry.

How to Store Leftover Irish Soda Bread

Irish soda bread is best enjoyed fresh from the oven, while still warm.

If you do have leftovers, the best way to store leftover Irish Soda Bread is by wrapping it in plastic wrap or storing it in an airtight container. This will help prevent the bread from becoming stale and losing its flavor.

To maximize freshness, store your bread on the counter for up to 3 days.

To reheat the bread, wrap it in foil and place it in a 350°F oven for 10 minutes. This will help keep your Irish Soda Bread moist and flavourful.

Equipment Needed for Irish Soda Bread

Mixing bowls – You will want a large bowl and a medium bowl.

A pastry cutter is handy for cutting the butter into the dry ingredients, but you can use two knives instead.

Baking sheet – A baking sheet lined with parchment paper works but a well-seasoned cast iron pan is great too.

About the Ingredients for Gluten Free Irish Soda Bread

Milk – Whole milk will give the best flavour and results, however you can use unsweetened non-dairy milk alternatives. Better yet, substitute both the milk and vinegar with buttermilk.

Vinegar – White vinegar to make “buttermilk” which will react with the baking soda to leaven the bread. Lemon juice is a good substitute.

Flour – Use a gluten free flour blend of your choice. Be sure to scoop and level your flour. Never pack it down.

Xanthan gum – Xanthan acts as a gluten replacement. It is a binder that prevents the bread from being too crumbly. Only omit if your flour blend includes it. You can substitute with tapioca flour, but xanthan gum gives better results.

Baking soda – Leavens the bread. Make sure it is fresh or no older than 6 months. Baking soda (and powder) can get less active as it ages, lowering it’s leavening power.

Baking powder – Traditional Irish Soda Bread is made with only baking soda, but I have found that gluten-free flours need the extra help that baking powder provides.

Butter – Unsalted butter is best, but you can use salted butter if that is what you have on hand. If you use salted butter you will want to reduce the additional salt by half.

Salt – Seasons the bread and makes it shine.

Honey – Adds just a touch of sweetness to the bread. You can omit if desired.

Egg – The egg should be chilled.

Looking for More Gluten Free Recipes?

Check out more of my favourite gluten-free recipes!

This gluten free chicken pot pie recipe is a real winner. It’s hearty and comforting, yet healthy and delicious. What else could you ask for?

This Gluten Free Orange Chicken recipe is super easy and results in a delicious Panda Express Copycat meal.

This Gluten Free Chicken Pot Pie Casserole recipe is a delicious gluten free version of a family favourite.

How to Make Gluten Free Irish Soda Bread

Yields: 1 Loaf | Prep time: 15 Minutes | Cook time: 45 Minutes

Ingredients:

• 1 cup whole milk, room temperature
• 1 tablespoon white vinegar
• 3 cups certified gluten-free all-purpose flour
• 1 teaspoon xanthan gum (omit if flour blend contains it)
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• ½ cup unsalted butter, cold
• ¼ cup honey
• 1 large egg, room temperature, whisked
• 1 tablespoon butter, melted

Directions:

Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.

Add whole milk and white vinegar to a small bowl, and stir to combine. Allow the mixture to sit for 5 minutes while preparing the next steps.

In a large mixing bowl, add gluten-free flour, xanthan gum (if required), baking powder, baking soda and salt.

Whisk to combine.

Slice the stick of butter down the center lengthwise, then cut into chunks.

Cut the butter into the flour mixture using a pastry cutter.

Add the milk mixture, whisked egg and honey to the mixing bowl. Stir until incorporated.

Using clean hands, work the dough into a ball.

Place the dough ball onto the prepared baking sheet. Cut an X in the top center of the loaf.

Brush melted butter over the surface of the dough ball.

Bake in preheated oven for 45-55 minutes or until golden brown. Allow the bread to cool completely before slicing and serving.