Easy to make, hearty and flavorful gluten-free Irish Soda Bread that goes great alongside any meal. We enjoy it around St. Patrick’s Day and throughout the year!
If you are looking for an easy to make, yeast-free bread that is great to serve with soup, gluten-free chili, gluten-free beef stew, or any hearty main dish, this gluten-free Irish Soda Bread would be a great choice!
I think I only had Irish Soda bread once or twice before going gluten-free. Since mastering this recipe, I’ve had several times in the past year and it’s a yearly gluten-free St. Patrick’s Day meal tradition!
A few years ago I made three Irish Soda Bread recipes to bring to a potluck. Everyone tried them and gave me feedback and this one was the clear winner. I’ve made it with the currants and without – it is great both ways. I preferred using currants over raisins, since they are smaller, but you could also use raisins. I’ve got texture issues with raisins!
Our small group from church has a potluck dinner each year near St. Patrick’s Day. I was asked to bring this gluten-free Irish Soda bread again this year, and thankfully I made two loaves, because it all got eaten! A couple of the other people in the group are wheat-free, but the rest are all “regular” eaters and all loved the bread. You definitely won’t miss the gluten in this!
We really enjoyed this served with butter or honey butter too. YUM!
Notes on ingredients for this Gluten-free Irish Soda Bread:
- Flour: I’ve tested this with three different gluten-free flour blends with great success. Maninis Multi-Purpose Flour Blend, available at your local store or from Amazon
, Gluten Free Mama’s all-purpose almond flour blend available from Amazon, and recently I tested it as well with gfJules all-purpose gluten-free flour with success too! You can buy it on Amazon here. While the dough with gfJules was a little stickier to work with, I honestly couldn’t tell any taste or texture difference in the two baked loaves. I can definitely recommend you use whichever flour blend you have access to or want to order. I highly suspect that other good quality gluten-free flour blends will work well in this recipe as well. I just wanted to specifically mention the ones I’ve tested it with so far. I simply cannot test every blend available, but please do try with your favorite blend and comment to let others know! - If the gluten-free flour blend you use already has xanthan gum or guar gum in it, then omit the xanthan gum called for in this recipe.
- Raisins or Currants: You can use raisins or currants. I opted to use Zante currants. They are made from tiny grapes and I’ve found that while I dislike raisins, I do like Zante currants. Why? They are so small that they add just a bit of flavor without a weird mushy texture that you can get from raisins. They can sometimes be found in a box near the raisins and dried cranberries at your local store, though I admit I had to go to 2 stores before I could find them here locally! You can also order online – I get them here at nuts.com now. Amazon also carries these Zante currants. Note that Zante currants are not actually currants, which is why I specified what they are called.
- Buttermilk: Buttermilk in the U.S. is gluten-free. If you don’t wish to buy buttermilk, you can make your own buttermilk at home.
, I recommend baking your loaf on a cookie sheet with a sheet or parchment paper on it. If you don’t use parchment paper yet when you bake, I highly recommend it! With most recipes, it saves you from having to grease any pans at all, plus no cleaning up! You can buy these pre-cut parchment paper sheets from Amazon.
I’ll be making it again for St. Patrick’s Day. It would be great served with this gluten-free Corned Beef in the slow cooker if you’ve got that on the menu. It would also go great alongside this Cauliflower Shepherd’s Pie. Honestly, I haven’t even planned the rest of my St. Patrick’s Day menu, but I do know I’ll be making this bread again!
What are some other yeast-free breads I recommend you make soon? I’m glad you asked! 😉 I make these gluten-free buttermilk biscuits to have with breakfast or dinner and love them! I’m thinking about these gluten-free bagels that would be great for making sandwiches for lunch.
If you try this, I’d love to hear what flour blend you used successfully and what you served your delicious loaf with! Enjoy!
Gluten-free Irish Soda Bread Recipe:
This slightly sweet loaf of gluten-free Irish Soda Bread is easy to make! * If the gluten-free flour blend you use already has xanthan gum or guar gum in it, then omit the xanthan gum called for in this recipe. Recipe tested successfully with Maninis Multi-Purpose Flour Blend, and gfJules flour blend. I recommend either one and link to where to buy in the recipe post. Recipe slightly adapted from Maninis Gluten Free blog. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Gluten-free Irish Soda Bread
Ingredients
For brushing on loaf:
Instructions
Notes
Recommended Products
Pics and a bit of text updated March 2019.
Old pic:
I hope you and your family enjoy this gf Irish Soda Bread as much as my family!
Pat says
Thanks for the in-depth instructions. I look forward to more recipes.
Poa Mutino says
Hi! Chiming to say, that I followed this recipe tonight while in the kitchen. It was easy, and it is satisfying. The loaf has great color and is like a biscuit I can cut big wedges out of and put butter atop. This makes my day! I used a convection oven and it baked thru in 45 minutes. Bob’s Red Mill donated my friends and I some GF all-purpose flour, and that worked great. I didn’t measure the powder nor soda, and I added too much, and still taste baking soda before brushing my teeth!
I’ll leave it there. I got into narrative mode. Thanks so much for the simple recipe~
Lindsey | Cafe Johnsonia says
Can’t wait to try this today, Michelle!
Megan | Allergy Free Alaska says
This loaf is just beautiful! What a great addition to any meal!
Laura @Petite Allergy Treats says
This bread looks like the real wheat based breads I see floating around Pinterest. I’ve never try Irish Soda Bread before but thing it’s just a matter of time after seeing this!
Kristi says
I made this bread for St. Patrick’s Day and it was amazing! I too am not a fan of raisins so I left them out. This bread was so moist and so easy to make! I will be making this all the time now. Thanks for the recipe!
Suzanne says
Would the Irish Soda Bread recipe work with Pamela’s Gluten Free Baking and Pancake mix?
Liz says
Best soda bread I’ve ever made or eaten!! I bake a lot and have tried many recipes, but none – ever – as good as this! The bread is moist and so flavorful! We couldn’t stop eating it! This will be my go-to recipe from now on!
Jackie says
Usually when I bake GF items I need to tweak the recipe 2 or 3 times. This was absolutely perfect the first time! I used King Arthur Flour. I was a bit nervous because it was only slightly sticky. The dough held its shape beautifully while baking. The only change I made was adding Carraway seeds.
John says
This is a fantastic recipe. I used Juvela Fibre Mix available here in the UK and it turned out perfectly, slightly sticky but held its shape no problem. I left out the currants an used 1/4 of the sugar as was after a more savoury bread.
Rebecca says
I can’t eat dairy. Do you think this would work with a milk alternative?
Thanks.
Bryn says
I use soy milk with apple cider vinegar instead of buttermilk and it works great!
Charlemeine S Glenn says
I used king Arthur flour cup for cup. This recipe was easy to make and the taste was even better. I used regular raisens…..the smell while it was baking was oh, so good.
Jan says
Could this be made in a bread maker?
Andrea Rose says
Mine is in my breadmaker now…I will keep you posted!
Sari Mansfield says
I’m going in…lol
This is my 1st attempt to make a GF Irish Soda Bread. I looked through many recipes and yours sounds the best…and easy, like my original recipe. Giving it a 5 star rating for the detailed instructions.
I will post again after tasting…
Until then…
Happy St. Paddy’s day to all…
Sari Mansfield says
Sari here…I know its a no-no but I had to take a lick off my doughy fingers….
OMG…AWESOME !!!
Its in the oven now…
mmmmmmm …the smell is tantalizing…
1 more update to follow…
Sari Mansfield says
Taste test done…It is awesome…Did a little tweaking with the sugar ( raw ) and added a 1/4 tsp of ceylon cinnamon. with the raisins it rocked. I also did a shortcut with the buttermilk.There is a company that sells cultured powdered buttermilk blend, all natural. Just add water and walla…Buttermilk. I think its on the pricey side but for once a year its fine by me.
Thank you so much again for having the best and easy GF Irish Soda Bread recipe.
It is now my” go to” along with other GF …
Happy Irish Day…
Johnathan Crawford says
I’d like to personally endorse this recipe. Excellent. The cold butter strudel type process makes this bread nice and flaky, much like the real thing. I use organic coconut sugar and may use less of it next time. I also used the broiler at the end for just a few minutes, like 3, to make it perfectly golden brown. We had it with Irish salmon pate on it as an hordeurve. Wow. Great texture and palatability with this simple bread.
Don’t cut the cross too deep or it will break into four pieces as you pull it out if the over.
Again, great bread recipe!
Marlene Burchill says
forgive my ignorance; what is a “broiler”. I can understand the rest of your suggestions
Ladonna M Headrick says
When you put, your bread under the top heat source, which is a broiler, watch it carefully, it will burn easily.
ingrid greenwell says
I used Robin Hood gf flour blend and found it hard to make into a ball, it was so dry. Tasted wonderful but didn’t look so great! Will try other flour next time!
Laura says
I made this with King Arthur gluten free flour blend, omitted the xanthan gum, substituted maple syrup for sugar, and cranberries instead of currants. It was FANTASTIC! We even had an Irish friend over who was impressed 🙂
Marlene Burchill says
Sounds like the recipe we as Gluten Free R looking for.
vivian says
This looks divine, will be making it this week, thank you for all of your great recipes!
Jill says
Please sell it to me! I’ll buy about 3 loaves.
How much?
Asha says
I made this today and it was fantastic….just what I remember real Soda Bread tasting like!
Michelle Palin ~ My Gluten-free Kitchen says
I’m so glad you enjoyed it Asha!!
Jerri Stoyanoff says
I used the gluten free cup4cup multipurpose flour and excluded the xantham gum. Turned out fabulous! Great recipe!
Christine M says
I tried this with Bob’s Red Mill 1-1 and really like how it came out!! This will be my go to from now on. Mine was a little dry but I’m over 7000 feet here in Colorado so I added a few more splashes of buttermilk to get it together. Thank you!
Loretta says
I used Namaste GF perfect flour blend. The bread came out SO dry and even though I only baked it for 50 minutes, it was definitely overbaked. Dont know if its this flour (although I use it for all my other baking successfully) or my oven. If I try this recipe again, I will have to add more buttermilk and reduce ccoking time.
Steve says
I have made this twice using the Namaste GF flour. Its my celiac wifes favorite. The first time I added more buttermilk since the dough was so dry. It cooked for 20 additional minutes to get it done through. I use a thermometer and a wood skewer Wheat bread is done at 190 ish. GF seems to need 200-210. After 55 minutes this was only at 140 in a calibrated oven. I pulled it from the oven at 180 – 190 even though it was not up to temperature since any longer would have burned the crust. The bread was cooked through just barely. Great taste with the raisins.
The second time I did not add extra buttermilk. Had a hard time getting the dough into a ball but kept at it working the dough with my hands. Only baked this loaf 10 extra minutes. I pulled it at 180 for the same reasons as loaf #1. This one was not done in the middle. The first loaf was better.
Next time I will try dividing into 2 smaller loafs.
I’ll also pick up some Bobs Red Mill (local to us!) and some King Arther flour to try.
I liked the cranberry and orange zest suggestions. I agree this is more scone like than soda bread. (had an Irish mom). The recipe has potential.
Gloria says
I used Premier Gold Ancient Grains 1-1 GF flour and added about 1/8 tsp Cardamom, based on another recipe. So good! (Could have added more Cardamom) Bked on parchment paper on a bread stone.
Edward says
Thanks for this. For me, this is like a big “scone”. “Irish Scone Loaf” ma be more accurate. Which is fine, and the recipe was tasty – but not the same consistency/flavor of a quick bread, or traditional soda bread that does not have the amount of butter this does.
Gigi says
Thank you! This is a keeper. I have not made soda bread since I had to go gluten free.
It is so good! I added some orange zest and was running out of sugar(of all things) so put a little honey in place of half the sugar.
I also just put 1 tsp of baking powder instead of a tablespoon, it just didn’t seem right? Anyway it turned out great!
Rebecca K. says
Really superb soda bread. I couldn’t wait, ate it while still warm so the inside was just a little doughy but still cooked through. I used what I had on hand – about a cup of Cup4Cup and 2 of Pillsbury Best GF All Purpose Flour Blend. Substituted dried chopped cranberries for the currants because we’re in the middle of a winter storm and I can’t get to the store, and also sprinkled a little demarara sugar on top for crunch. This recipe is DEFINITELY a keeper!
Amy Holland says
My family recipe uses caraway seeds and no raisins or currants. Try it if you don’t like raisins.
Michelle Palin ~ My Gluten-free Kitchen says
Great idea! Thanks for sharing!
Marlene Burchill says
The recipe for the above sounds great for Gluten Free don’t like the idea of incorporating fruit into a bread to eat with meat/chicken or other. Carraway seeds sound great. I am hoping my granddaughter; a gluten free person likes caraway seed. After all its early days into her diagnosis’s and we are attempting to transpose a diet that all in the family can eat rather than making different meals for one person.
Any hints out there????
Cindy says
did anyone make it the day before? If so, how did you store it? Thanks
Stephanie Mckenzie says
This is it! I’m done searching for the perfect Irish Soda Bread recipes because this one is perfection! My picky, non gluten free husband loves it and he rarely likes gluten free baked goods! All I can say is make it and see for yourself!
Sharon D'agostino says
I used Bob’s Red Mill Gluten Free All Purpose Baking Flour – results were superb – we all enjoyed it – my grand daughter never got to taste soda bread since she has been celiac most of her life – it was a real treat for her – thank you for this recipe!
Marijeanne Carino says
My family said this was the best Irish Soda bread period – gluten free or not! Beautiful and delicious! I used corn starch instead of xanthan gum but then realized my gf flour has xanthan gum added.
HEATHER says
I made this and it came out great!
Looking for nutritional info and serving sizes please.
Ralph Stewart says
Made this 45 minutes ago. Fabulous. Maybe even fail-proof! I had to use 1-1 gf flour, regular bread flour, and almond flour to get 3 cups from my pantry. Xanthan, flax seed egg, coconut oil. Cut my “X” a little deep so I almost had 4 mini loafs. Great bread! A real “keeper”.
Marlene Burchill says
AS a Grandma I am searching for interesting, tasty recipes for my granddaughter recently diagnosed as “gluten free intolerant” she loves food however as a family we are attempting to search for meals with the help
of others to find recipes for all members of the family to eat and more importantly enjoy rather that tolerate”
Such as gluten free pasta – an ingredient we find not so digestible.
Any helpers in accessing an ingredient better than we have assesed in Australia????
Margo says
I made this for the first time last night, using sliced kalamata olives instead of currants. I used my home-made GF flour mix (America’s Test Kitchen recipe). Maybe I made the loaf too thick and the cuts too deep but it wasn’t done in the middle at 55 minutes. I left for another 5 minutes and the middle was done but the bottom almost burnt. When cutting the loaf it falls apart. It does seem more like a scone to us and I think I’d leave out the sugar next time since the brown rice flour in my flour blend is already a bit sweet. I used kefir instead of buttermilk,.
Any suggestions?
gia says
I make this for stone soup every sunday with my little boys. It’s just as good as the wheat one I remember. I have used coconut sugar with great success. I always use King arthurs all purpose gluten free flour mix. it has x gum in it already. Thanks for this awesome recipe!
Michelle Palin ~ My Gluten-free Kitchen says
I’m so happy you and your boys enjoy this! Thanks for sharing your successful substitutions too!
JOSEFINE says
Yum!! I’ve been searching for gluten free recipe for my son, and you’ve shared a perfect recipe.
Barb says
Made this tonight, had to make it dairy free also but it didn’t matter. Delicious.
Erin Lennon says
Turned out perfectly. I used two cups of Anita’s Mill organic light buckwheat flour and one cup of Robin Hood gluten free all purpose flour blend. I took it out at 45 minutes and poured maple syrup on it because I’m Canadian.😉 Thank you for the recipe.
Katherine says
I was looking for a gluten-free, yeast-free hot cross bun recipe and stumbled across this – I just added a little extra fruit (used mixed dried fruit that included peel) and 1tsp of cinnamon and 1tsp mixed ground spice. I used lactose free milk, just adding some lemon juice to it to sour it in order to resemble more closely butter milk. The result was delicious. Heavenly warm, and still very yummy cold.
Didn’t take as long to bake as the recipe said.
Will definitely use this recipe again and explore making a savoury version of it.
Lindsay Anne Magnuson says
I tried this and it looked so good–browned on top– but I cut into it and the center was gummy. What did I do wrong? I put it back in for a good 20 minutes and it’s still partially raw. Maybe I didn’t work the dough enough?
Mariah says
Has anyone made this in a dutch oven?