Gluten-Free Irish Soda Bread

Submitted by Jubes

"Irish Soda bread recipe from Gluten-free Living- as yet untried by me. Posting this bread here for safe-keeping as I have been recommended to try it."

 

• Ready In: 1hr
• Ingredients: 10
• Serves: 8

ingredients

• Wet ingredients

• 1 cup raisins
• 2 eggs, lightly beaten
• 1 1⁄2 cups buttermilk
• 1⁄2 cup butter, melted and cooled

• Dry ingredients

• 3 cups gluten-free flour, mix (use a purchased blend that includes added gums)
• 3⁄4 cup sugar
• 1 teaspoon bicarbonate of soda (baking soda)
• 1 teaspoon salt
• 3 teaspoons baking powder (make sure gluten-free)
• 3 teaspoons caraway seeds

directions

1. Preheat oven to 350°F Use a 9” pan or 2-6” round pans - Spray with cooking oil.
2. Combine the wet ingredients in one bowl, and the dry in another.
3. Mix the wet and dry ingredients until just incorporated, do not over mix.
4. Pour dough into prepared pan. The 9” pan will bake for approximately 60 min., the 2-6” pans will bake for approximately 50 minute
5. Bread will be lightly browned when done.

Reviews

[gabriella t.]

I will try this with coconut flour . It looks pretty good.

 

[Lynn A.]

Hands down the best Irish soda bread I’ve ever made. I used Bobs red mill 1:1 baking flour. Moist and delicious!

 

[Maven in the Making]

Amazing! My 4-year-old granddaughter helped me bake this as a surprise for her gluten-free father. I was dubious of how it would turn out (so I baked the regular one as an option for the rest of us!). But it turned fabulous - it had a more delicate, cake-like crumb but I felt it was a real success! I will be happy to tuck this recipe away for any time I have gluten-free needs at my table. ** I halved the recipe and put it in an 8-inch cake pan and it fit perfectly.) Thanks so much!

 

[DianaEatingRichly]

I had to make this twice. The first time I used a round cake pan because the recipe didn't specify the type of pan, and it was way too short. Glad I had a baking sheet under it! The second time I used a round casserole dish and that worked better. I used Bob's Red Mill gluten free flour mix. It was pretty crumbly, but tasted good. If I made it again I'd try mixing the raisins in the dry ingredients instead of the wet to see if it kept them from sinking to the bottom.