Baked Good / Breakfast / Brunch / Side Dish / Uncategorized

Gluten Free Irish Soda Bread

Shamrock

Light bulb! The gal in front of me at the market check-out had a pot of shamrocks in her cart!

My brother Andrew’s favorite color was, and remains, green. There are pictures of him in family albums wearing green corduroy pants, some team’s green and white jersey, a green leather belt, and green Converse sneakers. One St. Patrick’s Day years (and YEARS) ago he woke up before the rest of us to put green food coloring in the toilet water, breakfast milk, orange juice, and started work on green scrambled eggs and homemade green whipped butter & honey for our toast. On March 17th make your toast with slices of Irish Soda Bread!

Irish Soda Bread

Oven: 350F; generously butter a small (8-10″) skillet.

INGREDIENTS:

1 1/2 cups (9 oz.) GF Flour Mix (ours, yours, or Trader Joe’s.)

1/2 cup (3 oz.) Sorghum Flour

3 tablespoons sugar

1 tablespoon caraway seeds (optional)

I teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon xantham gum

1/2 teaspoon salt

3 tablespoons butter – cool, not hard, plus enough to butter the skillet

2/3 cup buttermilk

2 large eggs, room temperature

1 tablespoon molasses

Optional: 1/2 cup currants or golden raisins and/or 1 teaspoon fresh orange zest

DIRECTCIONS:

1.  Measure the dry ingredients into a medium sized mixing bowl; whisk to blend.

2. Grate 3 tablespoons of butter onto the dry ingredients. Using your fingers, blend the butter into the dry ingredients until it resembles the texture of coarse cornmeal. (At this point add the currants and orange zest if using – stir to coat.)

3. Lightly whisk the eggs in a small mixing bowl, add the milk and molasses, and whisk to blend.

4.  Pour the wet ingredients into the flour mix, and stir to blend.  The batter will be sticky.

5.  Turn the batter into the prepared skillet.  Gently pat the top with dampened finger tips to smooth it.  Make shallow quarter cuts with a knife.

6.  Bake at 350 for 40 – 45 minutes or until golden, and the top is firm to the touch and there is a slight spring to the body of the bread. Serve warm out of the oven with butter and honey.  It’ll be easier to slice the bread for toast if you let it cool almost completely.

Enjoy!

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35 thoughts on “Gluten Free Irish Soda Bread

  1. Delish. I have made soda bread before with GF flour but I wasn’t convinced it was the right recipe. i’ll put it up and we can try each others. keen to know about the skillet though – do you just set it aside or do you leave it in the oven while the oven is pre-heating? i mean, should it be hot when the mix goes in, or should it heat up with the bread?

    • Don’t pre-heat the skillet as you might for cornbread, just butter it generously. The skillet helps make a round loaf, as the dough can be too sticky to handle easily enough to form into a circle. Please share your original GF recipe; I’m intrigued as to the differences. Good luck with ours!
      ~ Gus’s Mom

    • I’d use honey because it’s properties, like that of molasses (and ever more effectively corn syrup) add to the moisture/elasticity of GF baked goods. Think you’re going to be really pleased with the bread!

      • Thankyou I have a Type 1 Diabetic husband which requires me to amend my recipes, with sugar substitutes. And a Celiac mother. So I like to make things so they can both eat. Haha. Challenging but also rewarding. I will be following your recipes intently. Thanks for your reply! X

  2. You are my savior!!!!!!!
    I was very depressed (not really) about not eating soda bread this holiday. I am the Irish half (Kerri) of my Italian irish brood. Husband is Italian. He always tells the story of how he always hated corned beef until he came to my files house for Leprechaun day as my daughter puts it.

    Now he gets a strange gleam in his eyes a few days before and starts inquiring of I bout enough meat.

    My favorite has always been the bread. No surprise there! That’s probably why I cat eat it anymore.

    So thank you from the bottom of my gluten free Irish heart for the recipe.

    Question: can we eat rye bread?
    Please say yes, oh please please say yes:):)

    • Sorry… a gluten free diet is one free of wheat, rye, and barley all of which contain the offending gluten molecule. I’ll make a note to post a recipe for a rye bread substitute (caraway seeds go a long way to help satisfy the desire!) In the meantime, enjoy our recipe for Irish Soda Bread – think you’ll be pleased with the results!
      ~ Gus’s Mom

  3. I agree with Chef Connie. that looks great. I’m going to make this and pair it with Heidi Swanson’s dill butter. I am drooling now….

  4. Thank you for your recipes. I will try your Irish Soda Bread on Saturday. FYI, if you can find it the Bisquick Company’s(Pillsbury) gluten-free mix is fabulous. I’ve used it to make all kinds of things. Buttermilk has always been a problem for me, because i couldn’t justify getting an entire carton for a single recipe. I just discovered SACO’s cultured Buttermilk blend (www.sacofoods.com)–you get 4 envelopes of powered buttermilk per box; each envelope counts as 1 cup-just add water.
    I’ve looked for these products in the regular baking mix, but discovered the stores hide it with the Kosher items…..

    • Thanks for your note about buttermilk powder. I find it difficult to use up an entire tin of powdered buttermilk; packets are an ideal solution. I’ve also heard good things about King Arthur GF flour mix. Willams-Sonoma offers “Cup 4 Cup” which I rate B+, mostly because I think most conventional recipes still require more than a 1:1 ratio, and I’m a little uncertain about the flavor. Let me know how you like the Irish Soda Bread!

      ~ Gus’s Mom

      • I met the developer of Cup4Cup at the Martha Stewart entrepeneurs expo here in NYC. It’s a great prouct but expensive. The main thing about Bisquick is that it is cheaper than some of the mixes. I do recommend adding extra sweetener if you’re doing baked goods with Bisquick…and you’re right,even with the 1 to 1 mixes, you have to check your liquid content!

  5. Thanks for this recipe! I’ve been looking for a gluten-free bread recipe that doesn’t require 600 different flours 🙂 Do you have any recommendations for a substitute for the buttermilk, so that the bread can also be dairy-free? Thanks!

  6. Thanks for following my blog, “My Sphere,” and liking my post, “Cheating, Dr. Atkins, Chocolate-Strawberry Cake, and the Love of British Men.” I’m so glad you found me, so I could you! While I’m not especially seeking to be gluten free, I imagine that I could use some of your recipes with some slight alterations and make them low carb – i.e. substituting low carb baking flour, etc. I have enjoyed cruising your blog..

  7. First, thank you for visiting my blog NoWheatNoWay! Hopefully you’ll enjoy it 🙂

    But more importantly, Bread! Wheat free bread! That looks tasty! Oh God I am excited! I have to try this!

    • It’s true that oats are often cross planted and processed with grains that contain gluten, therefore allowing for the possibility of contamination. However there are dedicated fields and facilities that produce certified GF oats. Once readily available in/from Canada, gluten free oats are now commonly sold in large markets and independent specialty/health food stores.

      ~ Gus’s Mom

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