I still remember my first attempt at baking gluten-free Irish soda bread. It was a chilly March afternoon, and I was determined to create the perfect loaf for my St. Patrick’s Day dinner. I followed my grandmother’s old recipe, but there was just one problem, I needed it to be gluten-free. The first few tries were… let’s just say, less than ideal (think dry, crumbly disasters). But after a few tweaks and a lot of taste-testing (the best part!), I finally landed on a recipe that captured everything I love about traditional Irish soda bread, crispy on the outside, tender on the inside, with just the right touch of sweetness. Now, it’s a staple in my kitchen, and I can’t wait for you to try it!
Why You’ll Love This Gluten-Free Soda Bread Recipe
- No yeast, no fuss! This quick bread comes together in minutes—no kneading or waiting for dough to rise.
- Perfectly tender texture. With a crisp, golden crust and soft, slightly crumbly inside, you won’t miss the gluten.
- Versatile and delicious. Serve it warm with butter, alongside your favorite soup, or as a breakfast treat with jam.
- Easy to make dairy-free! Just swap the buttermilk for a dairy-free alternative, and you’re good to go.
Ingredients You’ll Need
📌 Below, you’ll find the full list of ingredients. Plus, don’t forget, you can print the recipe card at the bottom for easy access while baking!
- 2 1/2 cups gluten-free all-purpose flour (with xanthan gum)
- 1/2 cup almond flour (for added moisture and texture)
- 1/4 cup granulated sugar (optional, for a hint of sweetness)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter (cold and cubed, or dairy-free alternative)
- 1 cup buttermilk (or dairy-free milk + 1 tablespoon vinegar)
- 1 large egg
- 1/2 cup raisins or currants (optional, but traditional!)
How to Make Gluten-Free Irish Soda Bread
1. Preheat and Prep
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a cast-iron skillet for a more traditional touch.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together the gluten-free flour, almond flour, sugar, baking soda, baking powder, and salt.
3. Cut in the Butter
Using a pastry cutter or your fingertips, work the cold butter into the flour mixture until it resembles coarse crumbs. This step ensures a tender, flaky texture.
4. Add the Wet Ingredients
In a separate bowl, whisk together the buttermilk and egg. Slowly pour this mixture into the dry ingredients, stirring gently with a wooden spoon or spatula. If using raisins or currants, fold them in now.
5. Shape and Bake
Turn the dough onto a lightly floured surface and shape it into a round loaf (don’t overwork it!). Place it on the prepared baking sheet or skillet. Using a sharp knife, cut an ‘X’ on top—this helps it bake evenly and, according to Irish tradition, lets the fairies escape!
Bake for 35-40 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
6. Cool and Enjoy
Let the bread cool on a wire rack for at least 10 minutes before slicing. Serve warm with butter, jam, or a drizzle of honey.
Pro Tips for the Best Gluten-Free Soda Bread
- Use a good gluten-free flour blend. A mix that includes xanthan gum will give the best texture.
- Don’t overmix! Stir just until combined to keep the bread tender.
- No buttermilk? No problem. Just mix 1 cup of dairy-free milk with 1 tablespoon of vinegar and let it sit for 5 minutes.
- Prefer a more rustic loaf? Bake it in a cast-iron skillet for an extra-crispy crust.
Gluten-Free Irish Soda Bread FAQs
Can I make this bread ahead of time?
Yes! It stays fresh for up to 2 days at room temperature or up to a week in the fridge. Just warm it up before serving.
Can I freeze gluten-free soda bread?
Absolutely! Wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw and reheat before serving.
What can I serve with Irish soda bread?
This bread is perfect with soups, stews, or simply slathered with butter and jam.
Can I make this recipe without eggs?
Print
Gluten-Free Irish Soda Bread
- Total Time: 45 minutes
- Yield: 8 slices 1x
Description
A delicious, easy-to-make gluten-free Irish soda bread with a golden crust and tender crumb. Perfect for any occasion!
Ingredients
-
- 2 1/2 cups gluten-free all-purpose flour (with xanthan gum)
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cubed (or dairy-free alternative)
- 1 cup buttermilk (or dairy-free milk + 1 tbsp vinegar)
- 1 large egg
- 1/2 cup raisins or currants (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or grease a cast-iron skillet.
- In a large bowl, whisk together the gluten-free flour, almond flour, sugar, baking soda, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the buttermilk and egg. Pour into the dry ingredients and stir gently.
- If using raisins or currants, fold them in.
- Turn the dough onto a lightly floured surface and shape into a round loaf.
- Place on the baking sheet or skillet, and cut an ‘X’ on top.
- Bake for 35-40 minutes, until golden brown.
- Cool on a wire rack before slicing.
Notes
Best served warm with butter. Can be stored at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, wrap tightly and freeze for up to 3 months. To reheat, warm slices in a toaster or oven for the best texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Irish
Nutrition
- Calories: 180 kcal
- Sugar: 6g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
Yes! Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) for an egg-free version.
This Gluten-Free Irish Soda Bread is a game-changer—easy, delicious, and perfect for any occasion. Try it warm, fresh from the oven, and get ready to fall in love!