Gluten-free Irish Soda Bread
Easy to make, hearty and flavorful gluten-free Irish Soda Bread that goes great alongside any meal. We enjoy this gluten free soda bread 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 Zante currants and without – it is great both ways. I preferred using Zante currants over raisins, since they are smaller, but you could also use raisins. I’ve got texture issues with raisins!
We really enjoyed this served with butter or honey butter too. YUM!
Let’s talk about what you need for making this easy gluten-free Irish Soda Bread.
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, gfJules all-purpose gluten-free flour from Amazon, and with Gluten Free Mama’s all-purpose almond flour blend available from Amazon with success too!
- 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. 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.
While the dough with gfJules was a little stickier to work with, I honestly couldn’t tell any taste or texture difference in the 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!
After you shape your dough into a smooth mound, you’ll brush it with a mixture of buttermilk and butter. Then you’ll cut a cross or an X into it.
Why is there a cross cut into Irish Soda Bread?
There are several reasons why a cross or an x is cut into a loaf of Irish Soda bread before baking. First, there is a baking benefit to this. Since the dough is shaped into a smooth mound, the center is very thick compared to the rest of the bread, and it would be easy for it to remain uncooked. The cross helps the heat reach the center, and allows the loaf to grow and expand as it bakes.
The second reason why a cross is cut into a loaf is for symbolism. Some felt that a cross would ward off evil spirits or would help them be blessed.
I think you’ll be blessed with how delicious this is actually!
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, using parchment paper 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.
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!
This is a great choice for your gluten-free St. Patrick’s Day dinner. It would be great served with this gluten-free Corned Beef in the slow cooker 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!
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! My gluten-free cornbread is a huge hit for many families I know!
If you try this, I’d love to hear what flour blend you used successfully and what you served your delicious loaf with! Enjoy!
If you make a loaf of Irish Soda Bread and love it, please come back and give this recipe a 5 star rating in the recipe card! Feel free to comment with tips or to share any successful substitutions you made.
Gluten-free Irish Soda Bread Recipe:
Gluten-free Irish Soda Bread
This slightly sweet loaf of gluten-free Irish Soda Bread is easy to make!
Ingredients
- 3 cups (375g) good quality all-purpose gluten-free flour blend*
- 1 tsp. xanthan gum *see note
- 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 or raisins
- 1 cup buttermilk
- 1 egg, room temperature
For brushing on loaf:
- 1 Tbsp. melted butter
- 1 Tbsp. buttermilk
Instructions
- 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!
Notes
* 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.
Pin this gluten-free soda bread to your Gluten-free Breads board on Pinterest:
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!
I used the gluten free cup4cup multipurpose flour and excluded the xantham gum. Turned out fabulous! Great recipe!
I made this today and it was fantastic….just what I remember real Soda Bread tasting like!
I’m so glad you enjoyed it Asha!!
Please sell it to me! I’ll buy about 3 loaves.
How much?
This looks divine, will be making it this week, thank you for all of your great recipes!
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 🙂
Sounds like the recipe we as Gluten Free R looking for.
@Laura, Wow, another awesome idea! Thanks to all for such Great feedback! ☘
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!
@ingrid greenwell, mine was a bit dry too, so I added buttermilk a little at a time until it made a sticky dough with no dry flour. King Arthur flour. I will try using a bit less flour next time.
@Patty Ramos,
Mine was dry to so I’ll have to add more buttermilk or butter maybe. Mine was also a bit grainy but I’m excited to tweak the recipe.
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!
forgive my ignorance; what is a “broiler”. I can understand the rest of your suggestions
When you put, your bread under the top heat source, which is a broiler, watch it carefully, it will burn easily.
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 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…
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…
@Sari Mansfield, another great idea, can’t wait to try the cinnamon as well as almond milk & apple cider vinegar per Brynn, thanks Sari!
Could this be made in a bread maker?
Mine is in my breadmaker now…I will keep you posted!
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.
@Charlemeine S Glenn, Mine is in the oven using King Arthurs cup for cup. Fingers crossed for a similar result!
I can’t eat dairy. Do you think this would work with a milk alternative?
Thanks.
I use soy milk with apple cider vinegar instead of buttermilk and it works great!
@Bryn, Great idea! How much of each did you use?
@Rebecca, I used a little more than 1/2 cup of cashew yogurt then filled to the 1 cup mark with water to create 1 cup that was buttermilk consistency. 🙂
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.
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.
@Jackie, Hi, I just made too, with 1 to 1 flour, and was worried as it wasn’t very sticky. Loaves are in the oven now so fingers crossed it comes out ok.
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!
Would the Irish Soda Bread recipe work with Pamela’s Gluten Free Baking and Pancake mix?
@Suzanne, I just tried it, and it wasn’t a success with the Pamela’s All-Purpose Flour for me 🙁 (maybe I did something wrong this time??) But I’ve made it before with Bob’s Red Mill and it turned out well!
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!
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!
This loaf is just beautiful! What a great addition to any meal!
Can’t wait to try this today, Michelle!
Thanks for the in-depth instructions. I look forward to more recipes.
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~
@Poa Mutino,
Thanks for commenting on this recipe and mentioning that you used Bob’s Red Mill flour! I just made it with BRM 1-to-1 and was wondering, after I got it in the oven, if I’d been too adventurous. Feeling better knowing that it worked well for you. 🙂