Gluten-Free Irish Soda Bread: Your St. Paddy's Day Savior
This California version of this classic Irish Soda Bread is a nod to the past, with a modern, gluten-free twist that doesn’t compromise on taste or texture. It's crusty on the outside, tender on the inside, with that signature tang only buttermilk can impart. This bread doesn’t care for the fuss or the muss; it’s a no-yeast, no-wait, mix-it-dump-it-bake-it kind of deal, making it perfect for those impromptu cravings or when you’re pressed for time. Whether you're slathering it with butter, jam, or using it to mop up the last bits of stew from your plate, you'll love this Gluten-Free Irish Soda Bread recipe! For those who prefer to cook with weight instead of cups - click the button below to toggle to metric.
Equipment
- Baking Sheet or 9" cast iron skillet (24cm)
Ingredients
- 3 3/4 cups all-purpose gluten-free flour blend about 470g
- 1 1/4 teaspoon xanthan gum omit if your flour blend already contains it
- 1/3 cup sugar
- 1 1/2 teaspoons baking soda
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 10 tablespoons salted butter cold (and preferably Irish)
- 1 cup chopped California Prunes about 175g
- 1 teaspoon finely grated orange zest
- 1 teaspoon minced fresh rosemary
- 1 1/3 cups buttermilk
- 2 large eggs room temperature
For brushing on loaf
- 1 tablespoon melted butter
- 1 tablespoon buttermilk
Instructions
- Preheat your oven to 375°F (190°C). Line a cookie sheet with parchment paper or a silicone baking mat and set it aside for now.
- In a large mixing bowl, whisk together the gluten-free flour, xanthan gum (if your blend doesn't already include it), sugar, baking soda, baking powder, and salt until well combined.
- Cut the cold butter into the flour mixture using a pastry cutter, two knives, or my preference (your hands), working until you achieve pea-sized crumbs. This bit of elbow grease ensures our bread gets that lovely, flaky texture.
- Stir in the chopped prunes, orange zest and minced rosemary to distribute them evenly throughout the flour mixture. These little jewels add a delightful chew and sweetness to each slice.
- In a smaller bowl, whisk together the buttermilk and egg until smooth. Pour this mixture into the dry ingredients. Start stirring with a spatula to gently combine everything. Once it begins to come together, get hands-on to mix the batter into a wet dough. It'll be sticky, but you can coax it into a ball shape.
- Place your dough ball onto the prepared cookie sheet or skillet. In a small dish, mix the melted butter with the buttermilk. Brush this mixture over the entire surface of the dough for a golden, shiny crust.
- With a sharp knife, boldly cut an X into the top of the dough. This isn't just for looks; it helps the bread bake evenly.
- Bake in the preheated oven for about 50-55 minutes. You're looking for a golden brown crust and for the bread to sing a little hollow tune when tapped. No wet batter should be visible in the center X.
- Allow the bread to cool on the pan for 10 minutes, then transfer it to a wire rack to cool completely. Patience, my friend, for this bread slices and tastes better when it's cooled down.
Nutrition
Serving: 1sliceCalories: 172kcalCarbohydrates: 16gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 45mgSodium: 508mgPotassium: 152mgFiber: 1gSugar: 12gVitamin A: 505IUVitamin C: 0.1mgCalcium: 116mgIron: 0.4mg
Tried this recipe?Let us know how it was!