Your family and friends will never know that this simple gluten-free Irish soda bread is anything different from their usual bread!
My dad makes the best Irish Soda Bread and every year my parents host friends and family and make a ridiculous amount of corned beef and cabbage and serve lots of good beer and Irish Soda Bread. I have not kept up the tradition of hosting a St. Patty’s Day party since moving to the south but I think I might need to start our own tradition so my kids can get a little dose of their Irish culture.
Prior to being diagnosed with celiac, I ate my fair share of dry, crumbly Irish Soda Bread – I was definitely concerned that my attempt might meet a similar fate. My dad’s bread, however, was always perfect – moist, tasty, lots of flavor. The trick – buttermilk.
But really, isn’t buttermilk the answer to just about everything? And if it is local, antibiotic-free buttermilk from happy cows, all the better… We are so lucky to have A LOT of options for local milk here in NC. I get mine delivered every Tuesday morning. Don’t be afraid to buy buttermilk – it’s great for baking and then you can use it in your pancakes this weekend!
Irish soda bread is easy to make. Total prep time was about 10 minutes. As I was putting my loaf of gluten-free soda bread in the oven, I was doubting that it could have really been that easy to make… But it was. So get on it … Find your favorite flour – we used Jules’ Gluten-Free Flour – and get your hands on some buttermilk. You don’t need much else – not even good luck.
Super Simple Gluten-Free Irish Soda Bread
- 8 tablespoons (1 stick) butter, at room temperature
- 4 cup flour (I used Jules' GF flour)
- 1 cup sugar , plus 1 tablespoon for sprinkling
- 4 teaspoons baking powder
- 3/4 teaspoon baking soda
- pinch of salt
- 1 egg
- 1 1/2 cups buttermilk
- 1 cup raisins
Preheat the oven to 350. Butter and flour two 9×5 loaf pans or 1 8x8 pan.
In a large bowl, cream the butter with a pastry blender or fork. Add the flour, 1 cup of sugar, baking powder, baking soda, and salt. Mix well with the blender or fork.
In a separate bowl, stir together egg and buttermilk.
Make a well in the flour-butter mixture. Pour in the egg mixture. Mix gently but thoroughly. Stir in raisins. (My dad mentioned that this was so hard to stir that he used the dough hook on the stand mixer for this part.)
Transfer the dough to the pans, dividing it evenly. Sprinkle the tops with the remaining 1 tablespoon of sugar.
Bake for 40 minutes or until the tops are golden and a skewer inserted into the center of the loaves comes out clean.
Cool the loaves in the pans on a wire rack for 10 minutes. Turn out of the pans and leave to cool completely.