Gluten-Free Irish Soda Bread
Gluten-Free Irish Soda Bread offers a delicious and inclusive way to enjoy a classic Irish staple. This traditional bread, known for its dense, crumbly texture and slightly sweet flavor, is traditionally made with buttermilk and leavened with baking soda.
Servings: 8 wedges
Calories: 282kcal
Equipment
- Parchment paper sheets, 12x16" two sheets needed
Ingredients
- 4 cup Gluten Free Flour King Arthur's 1:1 Gluten Free Flour
- 1½ teaspoon Baking soda
- 1 tablespoon Sugar
- 1¼ teaspoon Salt
- 6 tablespoon Butter room temperature
- 1½ cup Buttermilk
- 1 Egg
- gluten free flour extra for dusting your work surface
- buttermilk optional, to wash the bread top
Instructions
- Preheat your oven to 375 F. Prepare a baking sheet or cast iron skillet with parchment paper laid inside. Don't worry if the parchment paper hangs over the sides, it makes it easier to lift the baked soda bread out later.
- Measure the gluten-free flour, baking soda, sugar, and salt into a large mixing bowl and blend with a whisk.4 cup Gluten Free Flour, 1½ teaspoon Baking soda, 1 tablespoon Sugar, 1¼ teaspoon Salt
- Cut in butter until incorporated completely. The flour mixture will appear sandy or coarse in texture. Make a well in the center of the mixture.6 tablespoon Butter
- Add the buttermilk and the egg to the well in the bowl of flour mixture. Using a spatula, fold the wet ingredients with the buttermilk and egg until you have a shaggy dough that is slightly sticky.1½ cup Buttermilk, 1 Egg
- Turn the shaggy dough onto a lightly floured work surface. Using your hands pull the dough together into a large ball, folding it on itself about 5 to 6 times to mix it together and shape into a uniform ball.gluten free flour
- Cris-cross the two pieces of parchment paper, and lay the dough ball in the middle.
- Cut an X across the top about ½" deep. Brush top with buttermilk, butter, or leave plain. Place in the center rack the oven.buttermilk
- Bake in preheated oven for 55 minutes. Soda bread is done when the X id no longer wet, and the bread makes a hallow sound. Cool until warm, then serve.
Notes
- Use a trusted gluten-free flour so you have perfection the first time. Do not use almond flour!
- Tap the baked loaf to listen for that 'thump' sound that lets you know it's done baking. Also the center of the X will not look damp or sticky.
- Place the parchment paper in the Dutch oven or cast iron skillet so you can lift out the baked bread easily.
Nutrition
Calories: 282kcal | Carbohydrates: 56g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 25mg | Sodium: 704mg | Potassium: 74mg | Fiber: 6g | Sugar: 11g | Vitamin A: 104IU | Calcium: 118mg | Iron: 3mg