Gluten-Fee Irish Soda Bread with Oat Flour
Making traditional Irish soda bread gluten-free is easier than you think! Consider trying out this easy recipe for gluten-free soda bread. It's quick, easy, and no difficult kneading or long rising times required!
Servings: 10 -12 wedges
Calories: 267kcal
Ingredients
- 2½ cup gluten-free all-purpose flour
- 1½ cup oat flour
- 1½ teaspoon Baking soda
- 1 tablespoon sugar
- 1¼ teaspoon salt
- 6 tablespoon butter room temperature
- 1½ cup Buttermilk
- 1 large egg
- gluten free flour extra for dusting your work surface
- buttermilk optional, a few tablespoons to wash the bread top
Instructions
- Preheat your oven to 375℉. 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, oat flour, baking soda, sugar, and salt into a large mixing bowl and blend with a whisk.2½ cup gluten-free all-purpose flour, 1½ cup oat 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 large 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
- Place the dough ball on the prepared baking sheet or cast iron skillet on top of the piece of parchment paper.
- 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 dependable flour blend: Gluten-free blends vary widely. A well-tested 1:1 baking blend produces the most reliable structure.
- Handle the dough lightly: Soda bread is not kneaded like yeast bread. Gentle mixing keeps the crumb tender.
- Cut a deep cross in the top: This traditional scoring helps the loaf expand and prevents cracking along the sides.
- Check doneness by sound: When tapped on the bottom, the loaf should sound hollow and feel firm.
Nutrition
Calories: 267kcal | Carbohydrates: 37g | Protein: 8g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 557mg | Potassium: 124mg | Fiber: 4g | Sugar: 4g | Vitamin A: 296IU | Calcium: 76mg | Iron: 2mg
