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An easy and quick gluten-free Irish soda bread with a tender crumb and rustic crust, perfect for cozy occasions and adaptable for various dietary needs.

Ingredients

Scale
  • 3 cups (360g) gluten-free flour blend
  • 1 teaspoon (5g) baking soda
  • 1 teaspoon (5g) baking powder
  • 1 teaspoon (6g) salt
  • 1 ¾ cups (420ml) buttermilk, room temperature
  • 1 large egg, room temperature
  • 1 tablespoon (15ml) honey (optional)
  • ½ teaspoon xanthan gum (if your flour blend doesn’t contain it)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a cast-iron skillet.
  2. If you don’t have buttermilk, mix 1 tablespoon lemon juice or vinegar into 1 ¾ cups (420 ml) milk and let sit for 5-10 minutes to thicken.
  3. In a large bowl, whisk together gluten-free flour blend, baking soda, baking powder, salt, and xanthan gum (if needed).
  4. In a separate bowl, beat the egg with room-temperature buttermilk and honey.
  5. Pour wet ingredients into dry mixture and gently fold with a wooden spoon or spatula until just combined. Adjust by adding a tablespoon of gluten-free flour if too wet, or a splash of buttermilk if too dry.
  6. Turn dough onto a lightly floured surface and gently shape into a 7-inch (18 cm) wide round.
  7. Transfer the dough to prepared baking sheet or skillet and score a deep cross about ½ inch (1.3 cm) deep on top.
  8. Bake for 35-40 minutes. Tent with foil if crust browns too quickly.
  9. Check doneness by tapping the bottom of the loaf (should sound hollow) or using a kitchen thermometer; internal temperature should be 200-205°F (93-96°C).
  10. Cool bread on a wire rack for at least 30 minutes before slicing.

Notes

Use a certified gluten-free flour blend and verify all ingredients are gluten-free to ensure safety for gluten-free diets., Xanthan gum is optional depending on your flour blend but helps improve texture and structure., For dairy-free version, substitute buttermilk with almond milk and 1 tablespoon lemon juice or vinegar or use coconut yogurt., For a sweet version, add ½ cup dried currants or chopped dried apricots and increase honey by 1 teaspoon., Herb variations: add 1 tablespoon fresh chopped rosemary or thyme into dry mix for a savory touch., Bread can be stored wrapped in a towel or airtight container at room temperature for 2 days., Freeze sliced bread in zip-top bags for up to 3 months and reheat by toasting or warming in a 350°F (175°C) oven for 8-10 minutes., Avoid slicing bread before it cools fully to prevent gummy texture., For vegan option, substitute egg with flaxseed egg (1 tbsp ground flaxseed + 3 tbsp water) or aquafaba but texture may vary and additional xanthan gum might be needed.

Nutrition

Find it online: https://cozyovenkitchen.com/easy-gluten-free-irish-soda-bread-recipe-5-step-rustic-charm-guide/