If you are preparing for St. Patrick's day and need a great recipe for a gluten-free Irish soda bread, you have come to the right place! This recipe is straightforward and produces delicious results. Enjoy!
Adapted from a recipe by Beatrice Peltre.
Gluten-Free Irish Soda bread
Makes about 6-8 servings
3/4 cup raisins
2 2/3 cups Amy’s gluten-free flour blend (or maybe a bit more)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
Heaping 1/2 teaspoon xantham gum
¼ cup sugar + extra for sprinkling
1 Tablespoon caraway seeds
1 large egg
1 ¼-½ cups buttermilk (see below for dairy-free substitute)
1. Preheat the oven to 450F and grease an 8” round cake pan.
2. Place raisins in a bowl and pour boiling water to cover. Set aside for at least 10 minutes.
3. In a bowl, mix all of the dry ingredients (next 7 ingredients) and make a well or hole in the middle.
4. In a separate bowl, mix the egg and buttermilk. Pour in the center of the dry ingredients. Using a spatula, stir and mix gently until the ingredients come together. If it is very sticky, add more flour, a tablespoon at a time. The dough should be similar to a biscuit dough but a bit stickier. If it's too dry, the bread will be dry. Drain the water from the raisins and fold into the dough.
5. Spread the dough into the greased pan and smooth the top with the spatula. Sprinkle sugar on top.
6. Place in oven and bake for 5 minutes. Reduce the heat to 350F and bake for 18-20 minutes, or until the top of the bread is golden in color. Let cool on a rack.
To make 1 1/2 cups of dairy-free "buttermilk", measure 1 tablespoon each vinegar and vegetable oil into a 2-cup glass measure. Fill to 1 1/2 cup line with plain milk substitute and set aside for at least 5 minutes. Coconut milk is a good choice because the creamy texture is similar to buttermilk. Almond and rice milk can be thin.