Gluten Free Irish-American Soda Bread with Currents
We prefer to celebrate St. Patrick’s Day with great food and family! Our family feast would not be the same without Irish soda bread. Our gluten free Irish-American Soda Bread is incredibly moist, slightly sweet, and has a crunchy sugar crust. The addition of organic currents send the delightful flavor and texture of the bread right over the top. Don’t be surprised if you find yourself making this quick bread any time of the year.
Celebrate Tradition the Irish-American Way
This recipe differs from traditional Irish soda bread recipes in several ways. First, we use egg in our gluten free version to aid in binding and leavening. We also add a tad more sugar, but not as much sugar found in most American recipes that we looked at. Unlike a traditional round loaf, we bake a 9×5 rectangular loaf. If you prefer a more classic Irish soda bread recipe, please visit our main GF Breads recipe page which will direct you to our traditional recipe.
Let us know how our gluten free Irish-American Soda Bread recipe worked for you. Did you add the currents? Please leave a comment and rating in the section provided below the recipe. We love to hear from you!
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This may be purchased through our website or through our partners: Amazon.com & Azure Standard. If you choose to make this with another flour blend, please note that your results may differ.
Peace & Love – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for replacement ingredients, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.– Teri & Dave
Recipe Inspiration: Special thanks to King Arthur Flour – this recipe has been adapted. Updated 3/20
Photos by DuPree ProductionsPrint
Celebrate St. Patrick’s Day with this super moist, delightfully sweet, Irish-American Soda Bread. This gluten free version made with currents will quickly become a “traditional” favorite with your clan. Lucky you!
Choose Gluten Free, Non-GMO & Organic Ingredients.
Substitutions: Do you need to swap out an ingredient? Click here for suggestions.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 360g (12.7 oz) Flour Farm Organic Gluten Free Flour Blend (3 1/3 C spoon & level)
- 50g (1.8 oz) Cane Sugar (1/4 C)
- 1 T Baking Powder (14g)
- 1/4 tsp Baking Soda (1g)
- 3/4 tsp Extra Fine Pink Himalayan Salt (4.5g)
- Raisins, Dried Fruit (about 1 C) – we prefer currents, 1 C = 128g or 4.5 oz
- Caraway Seeds (1 T)
- 1 Large Pasture Raised Egg (50g)
- 414 ml (14 oz) Buttermilk – we use whole milk (1 3/4 C)
- 57g (2 oz) Salted Butter, melted & cooled (1/2 stick or 4 T)
- 1 T Milk (15 ml)
- 1 T Coarse or Raw Sugar (14g)
Equipment: Digital Scale (preferred), 9×5″ Loaf Pan, Mixing Bowl, Whisk, Measuring Spoons & Cups, Rubber Spatula, Cooling Rack
Before You Dive In – Prep: Please read!
- Bring egg to room temperature (preferred)
- Melt and cool the butter
- Move oven rack to center
- Preheat oven to 375 degrees Fahrenheit (190 C)
- Grease or apply non-stick spray to a 9×5″ bread loaf pan (try our non-stick baking Goop)
Step 1: In a large bowl, whisk together the dry ingredients including the add-ins if using.
Step 2: Add the egg to the milk and whisk together.
Step 3: Pour the egg/milk mix into the dry mix and stir gently with a sturdy spoon until well mixed.
Step 4: Add the melted and cooled butter to the batter and stir until combined.
Step 5: Spoon the batter into a prepared loaf pan. Dampen a spatula with water and shape the batter into a loaf. Repeatedly dip the spatula into water and shape around the entire loaf. Smooth out the top.
Step 6: Brush the milk onto the shaped loaf. Sprinkle the top with sugar and place in a 375 F/190 C preheated oven to bake.
Step 7: Bake the loaf for approximately 60 minutes. Check for doneness after 50 minutes. If the top appears too brown, tent with foil. A toothpick inserted in the center will come out clean.
Step 8: Remove loaf from the oven and allow to cool in the pan for about 5 minutes. Turn the loaf out onto a cooling rack and cool completely before slicing. Store in cling wrap or a sealed container for up to 2 days. Freeze for up to a month.
Buttermilk Substitution: If you do not have buttermilk, you can substitute this ingredient by mixing together 3/4 C (170g or 6 oz) of plain yogurt with 1 C (237 ml or 8 oz) milk.
The nutrition information provided below is for the recipe as written using organic currents. One loaf yields about 12 slices weighing approximately 75g (2.5 oz) each.
- Category: bread
- Method: bake
- Cuisine: Irish
- Serving Size: 1 slice
- Calories: 230
- Sugar: 15g
- Sodium: 310mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: gluten free irish american soda bread
For more delicious, gluten free Flour Farm recipes, visit our main recipe page.