Gluten Free Traditional Irish Soda Bread
You are in luck! Our “traditional” Irish soda bread tastes delicious – no one would ever guess that it is gluten free. Pair our Irish soda bread with stew, cabbage and corned beef, or your favorite Irish (or not so Irish) dish. Our son actually declared this recipe as his favorite bread due to the texture. He likens this loaf to a hearty biscuit, which he slathers large chunks with local, organic honey. Celebrate St. Patrick’s Day and everyday with our version of gluten free Traditional Irish Soda Bread.
Traditional Irish Soda Bread?
For the sake of transparency, we modified a classic Irish soda bread recipe a bit to accommodate the gluten free factor. We included an egg, and added a bit of xanthan gum to create a loaf that is less dense. You may leave the xanthan gum and/or egg out; however, be prepared to use the bread as a paperweight in addition to dunking. A wee bit of sugar helps to balance out the flavors. Raisins may or may not be added – it’s up to you!
Celebrate St. Patrick’s Day with not one, but two versions of Irish Soda Bread
If you prefer a sweeter, moister version of Irish soda bread, click on the link to go to our gluten free Breads recipe page. There you will find a fabulous quick bread version of this Irish classic to enjoy.
Flour Farm Bonus Flour Blend
The success of this bread recipe depends on using our Bonus Flour Blend. This is a blend of flours that we use with our Flour Farm Organic Gluten Free Flour to make the loaf lighter in texture with a more tender crumb. Two different versions are provided: one with dairy and one without. Click on the link provided, which will take you directly you to our GF Bonus Blend for Specialty Breads recipe page. We also use our Bonus Blend blend to make our fabulous baguettes and Italian style loaves.
Please let is know how our gluten free Traditional Soda Bread recipe worked for you! Leave a comment and rating in the section provided below the recipe. We love to hear from you and to receive photos of your creations.
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
Photos by DuPree ProductionsPrint
Choose Gluten Free, Non-GMO & Organic Ingredients.
Substitutions: Do you need to substitute an ingredient? Click here.
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.
- 480g (17 oz) Flour Farm Bonus Flour Blend for Specialty Breads (4 C – 2 T) click on the link and follow recipe directions – DO NOT use Flour Farm flour without blending first
- 3 T Cane Sugar (42g)
- 1 T Aluminum Free, Double Acting Baking Powder (14g)
- 1 tsp Baking Soda (6g)
- 3/4 tsp Extra Fine Pink Himalayan Salt (4.5g)
- 1 tsp Xanthan Gum or 1 1/4 tsp Tara Gum (3.75g)
- Optional – 1 C Raisins or Dried Fruit (weight will vary, but raisins weigh about 142g/5 oz)
- 1 Large Pasture Raised Egg (50g)
- 325 ml (11 fl. oz) Whole Milk Buttermilk (1 1/4 C + 2 T)
- 57g (2 oz) Salted Butter, very cold (1/2 stick or 1/4 C)
- 1 T Salted Butter, melted (15 ml)
Equipment: Digital Scale (preferred), 1- 9″ Round Cake Pan or Oven Proof Skillet, Mixing Bowl, Whisk, Measuring Spoons & Cups, Fork, Grater, Cooling Rack
Before You Dive In – Prep:
- Bring egg to room temperature (preferred)
- Move oven rack to upper-middle position (top third)
- Preheat oven to 400 degrees Fahrenheit (200 C)
- Grease or apply non-stick spray to the pan (or try our non-stick baking Goop)
Step 1: Whisk together the dry ingredients in a large bowl.
Step 2: In a small bowl or liquid measuring cup, add the egg to the buttermilk. Whisk and set aside.
Step 3: Grate the butter into the dry mix and distribute with a fork or use your fingers. The mixture will resemble coarse crumbs.
Step 4: Pour the egg mixture into the dry/butter mix. Stir with a fork until the dough starts to come together. Use your hands to knead the dough in the bowl until the dough comes together in a rough ball.
Step 5: Place the dough ball into the prepared cake pan. Use your hands to flatten and shape the dough into a large disk. Leave about 1 inch from the sides of the pan. Score the dough with a large X.
Step 6: Place loaf in a preheated 400 F/200 C oven and bake for about 35-40 minutes. A toothpick inserted in the bread will come out clean.
Step 7: Remove the loaf from the oven and brush with melted butter. Allow to cool in the pan for 5 minutes, then transfer to a cooling rack. Slice or break into chunks when completely cool. Store in cling wrap or an airtight container for up to two days.
Variation in color: If you use the Bonus Blend with dairy, your loaf of bread will bake up darker than if you use the blend without the non-fat milk.
The nutrition information provided below is for the recipe as written, using the dairy version of our Bonus Flour Blend and without the addition of add-ins. One loaf yields approximately 12 slices weighing about 70g (2.5 oz) each.
- Cuisine: Irish
- Serving Size: 1 slice
- Calories: 230
- Sugar: 5g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Gluten Free traditional classic irish soda bread
For more delicious, gluten free recipes by Flour Farm, please visit our main recipe page. Thank you!