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!
Really good! I used King Arthur GF AP. My dough was rather dry but wet enough to stick together in a ball. I baked for 45 minutes as the top was burning. Slightly doughy tasting in the middle so I think I’ll risk overcooking the top next time. Will definitely try this one again next St. Patrick’s Day 🙂
My gluten-eating family loved this bread. DO NOT skip the step of brushing the loaf with the buttermilk and melted butter before baking. It makes an incredibly delicious crust. Also, I added carraway seeds and used dried cranberries, as I was out of raisins.Yum! This recipe is a keeper!!
I’m making this bread and I following recipe and the dough is too dry, it would not come together and no way is it sticky. I had to put some more liquid to even form into a loaf. Have not baked yet, I’m not confident it will be good because of extra liquid…we’ll see. I used Casava Flour, would that make a difference?
Thanks! I’m using King Arthur 1 to 1 gf flour mix – my goto. It worked very well & I’m enjoying it very much!
I made this recipe using plain almond flour and it just spread out flat. So maybe next time put it in the loaf pan… we’ll see how it tastes tomorrow.
Hello and a delish good afternoon..I have been baking Artisan gluten-free breads lately..LOVE THAT HARDY CRUST❣
Today I couldn’t wait to try Your gluten free Irish Soda Bread. I replaced rice flour with almond (that’s what I had) made my own buttermilk, and used Monkfruit/Steviea blend instead of sugar!! yeah! FYI, DELISH..BAKED 45mins old electric oven 🤗😋thank you for great RECIPES
@Brenda Troutman, oooh, a keto version!!
Wow- so yummy!! Reminds me of “real” Irish Soda bread! I used King Arthur G/F flour blend (already had Sourgum). Funny thing is I forgot to add the sugar until I had already put it in the oven (yikes!) so I quickly rescued it out of the oven and incorporated the sugar into the dough and reformed it, brushed it with melted butter and cut the “x” into it again. Came out just great!
I made this bread with Bob’s Red Mill 1:1 flour and Ripple dairy free milk (added 1 tbs apple cider vinegar and let sit for 20 minutes to make it like buttermilk). I had to add a splash more milk as the dough didn’t quite stick together. Baked for 50 mins. Came out moist and delicious!
I make a cross, not an X. That’s the Irish way!!!
I know this recipe was posted a number of years ago and I see that there have been continual comments up to the present 2021. Happily am able to say that the recipe continues to be a good one and I was very pleased with my results. I used Manini multiuso and the bread was great! Needed to bake a little longer but I’ll know for next time. Thank you!
Has anyone baked using convection oven; if so what time?
I love this recipe. I discovered it 3 years ago. I have made it with and without currents. It always turns out perfectly. I like to make it with King Arthur flour and I leave out the xanthan gum. When I make the X on the top, I make sure to spread some of the topping inside of the X.
My only request about the recipe is to include the calories!
I had such high hopes for this recipe. I don’t know what happened, but my dough wouldn’t come together at all. It was way too dry. I followed the recipe exactly and it just wouldn’t form a ball. I used Krusteaz flour, so possibly that was the issue?
**tip** spray your hands with cooking spray before shaping sticky dough**
also can this be made in a bread machine (that has GF option) ??
Thank you so much for putting the work in to come up with a stellar recipe. For VEGANS out there — this recipe works GREAT! I use plant milk plus vinegar for the buttermilk, plant butter sticks for the butter, and a flax egg. Then — instead of one large loaf I pat it into two flat squares (ish) about 1.5 inches high, slice each square into four with an X, and separate each section a bit with a large knife so they will bake through. I use a 400F oven and they usually take around 30+ minutes. I was having trouble getting a large vegan loaf to bake through, and found that by making this dough flatter it worked beautifully. I add a handful of nuts to increase protein. I usually do a double batch and freeze it. (I use Bobs Red Mill 1-1 GF flour)
Made a Gluten Free-Dairy free version last night. Used plant based unsalted butter and made buttermilk from Cashew milk and lemon – curdled well. Used equal amounts of organic raisins and cranberry. Also used organic coconut sugar which made it smell and taste heavenly! Made two back to back to test. First one 50mins a bit over done, second 45 mins and perfect. Also the second one, rather than using my mixer just to make the dough and following recipe steps carefully, I just chucked everything into the mixer all at once. Second one surprisingly was slightly better! That makes it such an easy recipe!!! Dont know why its impossible to buy gluten free – dairy free bread as good as this!!!
This turned out wonderful! I used Great Value All-Purpose gluten free flour. I also made it dairy free by using Almond milk with a good slosh of white vinegar in it (maybe a tablespoon). I let this sit while I put the rest of it together and it turned out beautifully! Thank you so much for this awesome recipe!
I’ve made a regular flour and gluten free flour version. Funny enough the gluten free almost doubled in size while baking. The only thing I will change is to use a bread pan. The dough spread out and it took forever to bake the center fully. I hope the form will Help keep the shape And bake more evenly. I was wondering if the bread always looks so lumpy on top? I’ve tried milk, and egg washes, and it always looks like upturned earth. Can’t even see the x cut.
Has anyone made this in a dutch oven?
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?
@Lindsay Anne Magnuson, I also had this problem. My soda wasn’t fresh, which I think was the problem. I just did another loaf now and it’s good.