Irish Soda Bread (Gluten-Free)

This Gluten-Free Irish Soda Bread is amazing! It’s very easy to make, no yeast is required and it freezes very well. It’s perfect as accompaniment soups, stews, a creamy risotto, or just as it is.

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About this recipes

Gluten-free Irish Soda Bread is very quick and easy to make! No yeast is required, its leaving comes from baking soda and buttermilk. 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 accompaniment to soups, stews or a creamy risotto. 

Ingredients

The main ingredients of this recipe are:

• Flours: brown rice flour, buckwheat flour, and sorghum flour. This bread also takes corn and tapioca starch.
• Baking soda: this bread takes baking soda as a leaving agent instead of baking powder. The baking soda reacts with the buttermilk.
• Buttermilk: is another characteristic ingredient of the bread. Its leaving comes from baking soda and buttermilk.
• Xantham gum: to bind the ingredients together in addition to the eggs.
• Egg: room temperature egg is better.
• Sugar: muscovado sugar. You can also use white granulated sugar or brown sugar.

How to make gluten-free brown bread

Preheat the oven to 375°F (190°C).

Lightly grease a baking pan or cast-iron skillet. In this recipe was used, a 9-inch round cake pan.

Whisk the buckwheat flour, brown rice flour, sorghum flour, corn starch, tapioca starch, xantham 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. Place the bread into a wire rack to cool.

Variations

• Flour: you can try a different mix of gluten-free flour. You can replace sorghum flour with more brown rice flour or buckwheat flour.
• Toppings: add some dried fruits or raisins, they taste very good on bread.
• Mold: you can use a baking pan or cast-iron skillet.

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, it’s better to slice it before freezing so you don’t have to defrost the entire loaf.

For more related recipes

• Cornbread
• Banana bread (with buckwheat flour)
• Banana Pancakes
• Coconut Pancakes
• Carrot Cake Muffins
• Berry Lemon Muffins

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