Whether you are getting ready to make a corned beef and cabbage dinner for St. Patrick’s Day or just like the taste of this caraway seed-raisin filled quick bread, this gluten free Irish soda bread is sure to please. The recipe can easily be adapted for dairy-free diners as well. Enjoy!
Gluten-Free Irish Soda bread
3/4 cup raisins
2 2/3 cups Amy’s gluten-free flour blend
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 (for dairy-free, add 2 teaspoons of apple cider vinegar to a glass measuring cup then fill to 1 1/4 cups with your favorite dairy substitute; let set for 5 minutes)
- Preheat the oven to 425 F and grease an 8” round cake pan.
- Place raisins in a bowl and pour boiling water to cover. Set aside for at least 10 minutes.
- In a bowl, sift all the dry ingredients (first 7 ingredients) and make a well in the middle.
- In a separate bowl, whisk the egg and buttermilk. Pour in the hole and using a spatula, stir and mix gently until the ingredients come together and form a ball (sticky but not too wet). Drain the water from the raisins and fold into the dough.
- Spread the dough into the greased pan and smooth the top with the spatula. Sprinkle sugar on top.
- Place in oven and bake for 5 minutes. Reduce the heat to 350 F and bake for 18-20 minutes, or until the top of the bread is golden in color. Let cool on a rack.