Irish Soda Bread (Gluten-Free)
This traditional GF Irish Soda Bread is amazing! It’s a homemade, easy bread that doesn’t require yeast or long rising times. It’s perfect as a side dish for savory dishes, like soups, stews, a creamy risotto, or just as it is.
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About this GF quick bread
GF Brown Bread is very quick and easy to make! No yeast is required; its leavening comes from baking soda and an acid, like buttermilk or lemon juice. This bread is going to become a staple in your kitchen, like this easy cornbread recipe.
It’s made with a mix of gluten-free flours, and no proofing is required. You can also add raisins. The bread is perfect as it is or as a side dish to your savory dishes like soups, stews, or a creamy risotto.
Ingredients
The main ingredients of this recipe are:
- Flours: brown rice flour and buckwheat flour. This bread also takes corn and tapioca starch.
- Baking soda: leavening agent. The baking soda reacts with the buttermilk.
- Buttermilk: or sub with milk and drops of lemon juice.
- Xanthan gum: to bind the ingredients together in addition to the eggs.
- Egg: room temperature egg is better.
How to make GF easy Irish Brown Bread
Preheat the oven to 375°F (190°C). Lightly grease a baking pan, cast-iron skillet, or similar. In this recipe, a 9-inch round cake pan was used.
Whisk the buckwheat flour, brown rice flour, corn starch, tapioca starch, xanthan gum, baking soda, and sugar in a large bowl. Set aside.
In a small/medium bowl, mix the egg and the buttermilk with a hand whisk.
Stir the buttermilk mixture into the dry ingredients and mix until well incorporated. The dough is a bit sticky.
Place the dough into the prepared pan.
Bake for 50 minutes or until a firm crust has formed. Let the bread cool on a wire rack.
Variations
- Flour: You can try a different mix of gluten-free flour.
- Raisins: add some dried fruits or raisins; they taste really good on bread.
- Buttermilk: sub with milk and drops of lemon juice.
Storing
Store the bread covered at room temperature for 3 days or in the refrigerator for up to a week. You can also freeze it, slice it before freezing, so you don’t have to defrost the entire loaf.
For more GF breakfast and brunch recipes
- Cornbread
- Banana bread (with buckwheat flour)
- Banana Pancakes
- Coconut Pancakes
- Carrot Cake Muffins
- Berry Lemon Muffins
Irish Brown Bread (Gluten-Free)
Ingredients
- 1/2 cup buckwheat flour
- 1 ½ cup brown rice flour
- 1/2 cup corn starch
- 1/2 cup tapioca starch
- 3 g xanthan gum
- 1 teaspoon baking soda
- 1 tbsp sugar
- 1 egg, room temperature
- 1 ¼ cup buttermilk (300g)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking pan, cast-iron skillet, or similar. In this recipe, a 9-inch round cake pan was used.
- Whisk the buckwheat flour, brown rice flour, corn starch, tapioca starch, xanthan gum, baking soda, and sugar in a large bowl. Set aside.
- In a small/medium bowl, mix the egg and the buttermilk with a hand whisk.
- Stir the buttermilk mixture into the dry ingredients and mix until well incorporated. The dough is a bit sticky.
- Place the dough into the prepared pan or into a baking sheet and end up with a disk.
- Bake for 50 minutes or until a firm crust has formed. Let the bread cool on a wire rack.