Gluten-Free Irish Soda Bread

This gluten-free Irish Soda Bread is a simple, quick bread that's easy to make. It's a slightly sweet, no-knead, loaf with a soft, moist crumb inside the crunchy, golden crust. Instead of yeast, it relies on the reaction between buttermilk and baking soda to rise.

Course Bread

Cuisine United Kingdom

Diet Gluten Free

Keyword gluten-free Irish soda bread, gluten-free quick bread, Irish soda bread

Prep Time 5

Cook Time 55

Cooling Time 30

Total Time 1 30

Servings slices

Calories 122kcal

Author Cathy

Equipment

Ingredients

4¼ cups Cathy's Gluten-Free Bread Flour
3 tablespoons raw sugar
1 teaspoon baking soda
1 teaspoon fine sea salt
5 tablespoons cold butter cut into chunks
2½ cups buttermilk
1 large egg
1 cup raisins or currants

US Customary - Metric

Instructions

Grease a 10-inch cast-iron skillet and place it in the oven. Turn on the oven to preheat to 400℉ (204℃).
In a large mixing bowl, whisk together the flour, sugar, soda, and salt.
4¼ cups Cathy's Gluten-Free Bread Flour, 3 tablespoons raw sugar, 1 teaspoon baking soda, 1 teaspoon fine sea salt
Cut the chunks of butter into the flour mixture, so it is easily distributed in barely noticeable pieces. Use a pastry cutter or two knives.
5 tablespoons cold butter
Whisk the egg and buttermilk together in another container.
2½ cups buttermilk, 1 large egg
With a large spoon, stir the liquid buttermilk mixture into the dry flour mixture until it is evenly incorporated. Stir in the raisins or currants.
1 cup raisins or currants
Transfer the dough into the hot, prepared skillet and put it into the oven. Bake for about 55 minutes, until it tests 210℉ in the center with an instant-read thermometer. Cover the bread with foil for the last 30 minutes of baking to keep it from getting too brown.
Set it to cool on a wire rack for about 30 minutes before slicing. You may remove it from the skillet after about 10 minutes of cooling.

Video

Nutrition