Gluten-Free Irish Soda Bread

Gluten-Free Irish Soda Bread
3.8 from 4 ratings
Make this soda bread either sweet or savory by including currants, raisins or caraway seeds. Caraway seeds give the bread a savory flavor, which pairs nicely with corned beef and cabbage.This recipe is by Scott Gruber of Hanover Township, Pennsylvania, and was originally published in The Morning Call.
Prep Time
Cook Time
Gluten-Free Irish Soda Bread
Total time: 1.23 hours
  • 3 cup gluten-free all-purpose flour (such as bette hagman’s featherlight flour blend)
  • 2 teaspoon xanthan gum
  • 1/2 teaspoon kosher salt
  • 1/3 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cream of tartar
  • 1/3 cup cold butter, cubed
  • 1 cup plus 2 tablespoons buttermilk
  • 1/3 cup dried currants or raisins (optional)
  • 1/2 teaspoon caraway seeds (optional)
  1. Preheat oven to 350 F. Line a baking sheet with parchment paper or lightly spray it with non-stick spray.
  2. In a large mixing bowl, sift together 3 cups gluten-free all-purpose flour, 2 teaspoons xanthan gum, 1/2 teaspoon kosher salt, 1/3 cup granulated sugar, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1/4 teaspoon cream of tartar.
  3. Using a pastry blender, blend in 1/3 cup cubed, cold butter until it resembles coarse corn meal.
  4. Add 1 cup plus 2 tablespoons buttermilk and stir until mixed. Optional: Stir in 1/3 cup currants or raisins or 1/2 teaspoon caraway seeds.
  5. Shape the dough into a ball and place on the prepared baking sheet. With the palm of your hand, flatten the dough into a circle (about 7-by-2-inches thick, leaving it slightly domed in the center). Cut a cross in the top, about a half-inch deep.
  6. Bake for 45 to 50 minutes. Cool on a wire rack, and serve warm or at room temperature. Store in an airtight container up to 2 days. This bread can also be frozen.