You are in luck! Our “traditional” Irish soda bread tastes delicious – no one would 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 slathers large chunks with local, organic honey. Celebrate St. Patrick’s day and everyday with our 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.
If you prefer a sweeter, moister version of Irish soda bread, click on the link which will direct you to our Irish-American soda bread recipe.
Flour Farm Bread Flour
The success of this bread recipe depends on the use of a bread flour blend that we created using our Flour Farm flour. The recipe for the bread flour blend is listed below. In addition, you may click on the link above which will direct you to our recipe page. We use this bread flour blend to make our fabulous baguettes and Italian style loaves.
Whisk together the following ingredients:
- 430g (15 oz) Superfine White Rice Flour (3 C + 2 T)
- 162g (5.7 oz) Flour Farm Organic Gluten Free Flour Blend (1 1/2 C)
- 65g (2.3 oz) Tapioca Flour (1/2 C)
- 85g (3 oz) Potato Starch (1/2 C)
- 1 1/4 tsp Xanthan Gum (4g)
- 1 tsp Guar Gum (3.5g)
Store in an airtight container for several months.
Yield: About 750g (26.5 oz)
Please leave a comment 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 blend is found online at Amazon.com, Azure Standard or in a few local grocery stores. 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 equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. 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. – Dave & Teri
Products from Amazon.com
Recipe Inspiration: St. Patrick’s Day!
Photos by DuPree Productions
Equipment: Digital Scale (preferred), 1- 9″ Round Cake Pan or Oven Proof Skillet, Mixing Bowl, Whisk, Measuring Spoons & Cups, Fork, Grater, Cooling Rack
Substitutions: Do you need to swap out an ingredient? Click here.
Before You Dive In – Prep:
- Bring egg to room temperature (preferred)
- Move oven rack to upper-middle position
- Preheat oven to 400 degrees Fahrenheit (200 C)
- Grease or apply non-stick spray to the pan (click the link for our non-stick baking Goop recipe)
Choose Gluten Free, Non-GMO & Organic Ingredients.
- 480g (17 oz) Flour Farm Bread Flour Blend (4 C – 2 T) see blog above or click on the link and follow directions for dairy free version
- 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 (3g)
- 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)
Please read prep note above before you begin, thank you!
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.
Alternate Option: If you prefer a sweeter, moister version of this bread, click on the link. You will be directed to our American version of Irish Soda Bread.
The nutrition information provided below is for the recipe as written without the addition of add-ins. One loaf yields approximately 12 slices weighing about 70g (2.5 oz) each.
- 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