Gluten-Free Irish Soda Bread

This soft and buttery easy Gluten-Free Irish Soda Bread is made in one bowl with just 7 ingredients. No yeast, no rising, and no kneading!

Course Baking, Bread

Cuisine American, Irish

Keyword gluten free irish soda bread, gluten-free bread no yeast

Prep Time 10

Cook Time 45

Total Time 55

Servings slices

Calories 157kcal

Author Jamie

Ingredients

2 cups milk of choice - Buttermilk is traditional and I used dairy-free milk. (473 ml)
2 tablespoons white vinegar , apple cider vinegar, or lemon juice (omit if using buttermilk)
4 ¼ cups all purpose gluten-free flour with xanthan gum, plus a little more for dusting your hands and adjusting the dough consistency (I use Bob's Red Mill 1-to-1 GF Flour) (574 grams)
2 teaspoons baking soda , break up any clumps
2 teaspoons salt
3 tablespoons melted coconut oil , butter, or vegan butter (45 ml)
2 tablespoons honey (30 ml)

Instructions

Prep: Preheat the oven to 400 degrees F (205 C). Grease a baking sheet with coconut oil or line with parchment paper.
Milk + Vinegar: Mix the milk and vinegar together in a liquid measuring cup or jar. Give it a stir and set aside. Skip this step and omit the vinegar if using buttermilk.
2 cups milk of choice, 2 tablespoons white vinegar
Dry Ingredients: In a large mixing bowl, add the gluten-free flour, baking soda, and salt. Whisk together well.
4 ¼ cups all purpose gluten-free flour, 2 teaspoons baking soda, 2 teaspoons salt
Dough: Add the buttermilk mixture, honey, and melted coconut oil to the dry ingredients. Mix well using a wooden spoon, and finish mixing with lightly floured hands if needed. The dough should be moist and sticky. Begin adding more gluten-free flour in ¼ cup increments and mix well, if needed, until the dough is stiff enough to stand freely in a wide, round loaf. I usually add about ¼ cup of additional gluten-free flour
2 tablespoons honey, 3 tablespoons melted coconut oil
Form a Loaf: Use lightly floured hands to mold the dough into a round loaf in the center of your baking sheet. Score the top of the loaf in a cross using a large sharp knife, pressing in about ¼ of an inch.
Bake: Bake until the loaf has a crusty golden brown crust, sounds hollow when you tap on it with a fingernail, and has an internal temperature of 190-205 degrees F. If you do not have a thermometer, insert a toothpick in the center of the loaf to make sure it comes out dry or with just a few moist crumbs. This takes about 40-50 minutes, and can vary slightly depending on the additional flour added.
If the crust browns more than you'd like before the interior has baked fully, cover the loaf loosely with aluminum foil for the remainder of the baking time.
Cool: When finished baking, remove the bread from the oven and allow to cool on the pan for 5 minutes before transferring to a wire cooling rack. For best texture, wait until completely cooled before slicing.

Notes

Storage: After cooled completely, store leftover gluten-free Irish Soda Bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 4 days. Freeze in individual slices for up to 3 months.

Gluten-Free Flour - If your gluten-free flour blend does not include xanthan gum, you can add 1 teaspoon of xanthan gum with the dry ingredients and whisk it in well (¼ teaspoon per cup). For the previous recipe using Pamela's Baking Mix, see the "Variations" section of the post.

With Buttermilk - If making this recipe with buttermilk, omit the vinegar completely.

With raisins: Toss 1 cup of raisins in the dry ingredients before adding the wet ingredients if you like.

Nutrition