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!
I think I only had Irish Soda bread once or twice before going gluten-free. Since discovering this recipe, I’ve had several times in the past year! If you are looking for an easy to make, yeast-free bread that is great to serve with soup, stew, or a meaty dish, this gluten-free Irish Soda Bread would be a great choice!
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 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!
A note on the flour blend, 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
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!
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 Corned Beef and Cabbage if you’ve got that on the menu. 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!
If you try this, I’d love to hear what flour blend you used successfully and what you served your delicious loaf with!
Irish Soda Bread {Gluten-free}
This slightly sweet loaf is easy to make!
Ingredients
- 3 cups (375g) good quality all-purpose gluten-free flour blend*
- 1 tsp. xanthan gum(omit if flour blend already has xanthan)
- 1/4 cup sugar
- 1 tsp. baking soda
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1/2 cup (1 stick =8 Tbsp.) cold, unsalted butter
- 2/3 cup currants
- 1 cup buttermilk
- 1 egg, room temperature
For brushing on loaf
- 1 Tbsp. melted butter
- 1 Tbsp. buttermilk
Directions
- Preheat oven to 375°. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, combine the gluten-free flour, xanthan gum (if needed), sugar, baking soda, baking powder, and salt.
- Using a pastry cutter or two knives, cut the butter into the flour mixture until pea-sized crumbs.
- Stir in the currants.
- In a small bowl, mix together the buttermilk and egg then add to the flour/butter mixture.
- Start with a spatula to gently stir, then switch to using your hands to mix the batter together to form a wet dough that you can form into a ball.
- Dough will be quite sticky, but you should be able to form into a ball shape and place on the parchment paper lined baking pan.
- In a separate bowl, combine 1 Tbsp. melted butter and 1 Tbsp. buttermilk. Using a pastry brush, brush the whole loaf with the butter/buttermilk mixture.
- Use a knife to cut an X shape in the top of the loaf.
- Bake at 375° for about 50-55 minutes, or until golden brown and no wet batter visible in the slit.
- Let cool on pan for 10 minutes, then move to cooling rack to cool completely before slicing. No need to serve this hot, it tastes great and cuts better when cooled off!
Recipe Notes
Recipe slightly adapted from Maninis Gluten Free blog.
Pat says
Thanks for the in-depth instructions. I look forward to more recipes.
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.
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!
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 🙂
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.
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!