Making traditional Irish soda bread gluten-free is easier than you think! Consider trying out this easy recipe for gluten-free soda bread. It's quick, easy, and no difficult kneading or long rising times required!
Why You Will Love This Recipe
This simple yet delicious loaf of traditional Irish soda bread is sure to be a favorite quick bread for soups and stews. If you or a loved one can't eat gluten, than you will be delighted serve this gluten-free Irish soda bread!
Best of all, you can have this mixed and baked in just a little more than an hour, no proofing or rising. Just mix, shape, and bake!
What is Soda Bread?
Soda bread was first introduced to Ireland during the 1840's. Traditionally made with the most basic ingredients: flour, baking soda (instead of yeast), buttermilk or sour milk, and salt.
With wealthier times, recipes began to include ingredients such as a little sugar, butter, and an egg, giving soda bread a lighter, less dense texture. Raisins or dried currants are also often added.
Irish soda bread is used to soap up soups and stews, juices from meats, or to warm and serve with butter and jam with hot tea. You can make soda bread sweet with dried fruits, savory with grated cheese or herbs, with beer, or simply plain white flour (or with gluten-free flour).
The key ingredients remain the same, even when making Irish soda bread gluten-free: flour (gluten-free), baking soda, buttermilk (or sour milk), and salt.
Jump to:
- Why You Will Love This Recipe
- What is Soda Bread?
- Gluten-Free Soda Bread Ingredients
- How to Make Gluten-Free Irish Soda Bread
- Bake and Serve
- Serving Suggestions
- Related Recipes
- Substitutions & Variations
- Equipment & Supplies
- Storage
- Tips for Success
- Frequently Asked Questions
- Food Safety
- Some Other Recipes We Are Sure You Will Love
- 📖 Recipe
- Connect with Smells Like Delish!
Gluten-Free Soda Bread Ingredients
You'll use some pretty basic ingredients that you likely already have in your pantry, especially if you already are using gluten free flour. Measure everything out ahead of time, because things move quickly when mixing up this gluten-free Irish soda bread recipe.
- Gluten-Free Baking Flour - I recommend King Arthur's Measure for Measure Gluten-Free flour for sure results.
- Baking Soda - NOT Baking Powder!
- Sugar - Optional.
- Salt - Sea Salt, fine or regular table salt.
- Butter - Room temperature.
- Egg - for a less smoother crumb, also optional.
- Buttermilk - Buttermilk is essential to cause the leavening reaction for this simple quick bread to rise.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Gluten-Free Irish Soda Bread
Gluten-free Irish soda bread is a snap to make using a 1:1 gluten free flour replacement. King Arthur's gluten-free flour blend handles and bakes just like regular all purpose flour.
Blend Dry Ingredients
- Preheat your oven to 375 F. Prepare a baking sheet or cast iron skillet with parchment paper laid inside. Don't worry if the parchment paper hangs over the sides, it makes it easier to lift the baked soda bread out later.
- Measure the gluten-free flour, baking soda, sugar, and salt into a large mixing bowl and blend with a whisk.
Cut In Butter
- Cut in butter until incorporated completely. The flour mixture will appear sandy or coarse in texture. Make a well in the center of the mixture.
Mix In Wet Ingredients
- Add the buttermilk and the egg to the well in the bowl of flour mixture. Using a spatula, fold the wet ingredients with the buttermilk and egg until you have a shaggy dough that is slightly sticky.
PRO TIP - If you choose to NOT use the egg, simply increase the buttermilk by a few tablespoons.
Shaggy Dough Stage
- Turn the shaggy dough onto a lightly floured work surface. Using your hands pull the dough together into a large ball, folding it on itself about 5 to 6 times to mix it together and shape into a uniform ball.
Shape and Score
- Place the dough ball on the prepared baking sheet or cast iron skillet on top of the piece of parchment paper.
- Cut an X across the top about ½" deep.
- Brush top with buttermilk, butter, or leave plain.
Bake and Serve
- Bake in the center rack of the preheated oven for 55 to 60 minutes. Soda bread is done when the X slash is no longer wet, and the bread makes a hallow thump sound.
Pro Tip: Use a 3 quart Dutch oven and it will prevent your soda bread from flattening out as much. The Dutch oven makes a taller ball of soda bread. It may require an additional 5 minutes baking time.
Serving Suggestions
Serve this gluten-free Irish soda bread with any soup or stew, any time of the year! You will really enjoy it with our:
- Instant Pot Beef Barley Soup
- Panera's Chicken Noodle Soup
- Dutch Oven Corned Beef
- Slow Cooker Pot Roast.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions & Variations
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with. gluten-free soda bread recipe
Some additional mix in ideas? Try caraway seeds, candied orange peel, candied ginger (King Arthur makes a Baking Blend of dried fruit that is just perfect!).
Also, your children will simply LOVE having mini chocolate chips mixed in! Here are a few scrumptious variations when making this gluten-free Irish soda bread recipe:
- No Buttermilk Soda Bread - If you don't have any buttermilk, no problem! Simply use the following substitution ratio: 1 cup regular milk plus 1 tablespoon of lemon juice or vinegar for each 1 cup of 'buttermilk'.
- Gluten Free Irish Soda Bread with Raisins - Mix in ½ cup of raisins, black or golden, when shaping the shaggy dough into a ball.
- Guinness Soda Bread - Instead of using buttermilk, use freshly opened Guinness Ale. The acidity will react with the baking soda for a beautiful brown soda bread loaf.
Equipment & Supplies
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making Irish soda bread gluten-free, or with regular flour:
Storage
Let your loaf of gluten-free Irish soda bread cool completely, then store in a plastic bag. It will stay fresh for up to 3 days at room temperature.
Tips for Success
- Use a trusted gluten-free flour so you have perfection the first time. Do not use almond flour!
- Tap the baked loaf to listen for that 'thump' sound that lets you know it's done baking. Also the center of the X will not look damp or sticky.
- Place the parchment paper in the Dutch oven or cast iron skillet so you can lift out the baked bread easily.
Frequently Asked Questions
Yes, it freezes beautifully! Just wrap up in a freezer bag and store in the freezer for up to 3 months.
Yes, but you will still need to add 1 tablespoon of lemon juice or vinegar per cup of non dairy milk to create the acid reaction with the baking soda, which is what leavens this rustic no yeast bread, also called a 'quick bread'.
It is said that the X on top of Irish soda bread is to ward off the Devil, but it also serves as an escape for heat and allows the center of this large loaf to cook evenly. I guess both reasons could be true!
On the dairy side, you can use kefir, thinned out yogurt or sour cream and water, and it's a great way to use up milk that has gone sour in your fridge. Non dairy options are any non dairy milk with the inclusion of 1 tablespoon vinegar or lemon juice per cup of plant based milk.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Some Other Recipes We Are Sure You Will Love
📖 Recipe
Gluten-Free Irish Soda Bread
Ingredients
- 4 cup Gluten Free Flour King Arthur's 1:1 Gluten Free Flour
- 1½ teaspoon Baking soda
- 1 tablespoon sugar
- 1¼ teaspoon salt
- 6 tablespoon butter room temperature
- 1½ cup Buttermilk
- 1 egg
- gluten free flour extra for dusting your work surface
- buttermilk a few tablespoons to wash the bread top, optional
Instructions
- Preheat your oven to 375 F. Prepare a baking sheet or cast iron skillet with parchment paper laid inside. Don't worry if the parchment paper hangs over the sides, it makes it easier to lift the baked soda bread out later.
- Measure the gluten-free flour, baking soda, sugar, and salt into a large mixing bowl and blend with a whisk.4 cup Gluten Free Flour, 1½ teaspoon Baking soda, 1 tablespoon sugar, 1¼ teaspoon salt
- Cut in butter until incorporated completely. The flour mixture will appear sandy or coarse in texture. Make a well in the center of the mixture.6 tablespoon butter
- Add the buttermilk and the egg to the well in the bowl of flour mixture. Using a spatula, fold the wet ingredients with the buttermilk and egg until you have a shaggy dough that is slightly sticky.1½ cup Buttermilk, 1 egg
- Turn the shaggy dough onto a lightly floured work surface. Using your hands pull the dough together into a large ball, folding it on itself about 5 to 6 times to mix it together and shape into a uniform ball.gluten free flour
- Place the dough ball on the prepared baking sheet or cast iron skillet on top of the piece of parchment paper.
- Cut an X across the top about ½" deep. Brush top with buttermilk, butter, or leave plain. Place in the center rack the oven.buttermilk
- Bake in preheated oven for 55 minutes. Soda bread is done when the X id no longer wet, and the bread makes a hallow sound. Cool until warm, then serve.
Notes
- Use a trusted gluten-free flour so you have perfection the first time. Do not use almond flour!
- Tap the baked loaf to listen for that 'thump' sound that lets you know it's done baking. Also the center of the X will not look damp or sticky.
- Place the parchment paper in the Dutch oven or cast iron skillet so you can lift out the baked bread easily.
- If you choose to NOT use the egg, simply increase the buttermilk by a few tablespoons.
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