Gluten-Free, Dairy Free Irish Soda Bread

READY IN: 55mins




  • Preheat oven to 400'F.
  • Lightly dust your baking sheet with flour. Plump the currants by covering with hot water for 10 minutes. Drain thoroughly and set aside.
  • Mix flour, sugar, baking powder, baking soda, xanthan gum and salt together.
  • With your fingers, pinch the coconut butter into the flour mixture until it resembles course sand.
  • Add the currants and caraway seeds fluffing the mixture up as you add them.
  • Make a well in the middle of the mixture and add 1/2 cup of the buttermilk. Mix the dry ingredients into the milk, adding more milk as needed to create a soft dough. Better to have this mixture wet then dry.
  • Dust the counter with flour and turn the dough onto the flour and gently knead adding more flour to prevent it from sticking. Shape the dough into a flat 6" loaf.
  • Place on your prepared cookie sheet and sprinkle the top with more flour and cut an X in the top with a sharp knife.
  • Place in your preheated oven for 25-30 minutes or until golden brown.
  • Cool on a wire rack.
  • Serve warm with Vegan margarine or your favourite jam.
  • Bon Appetit!