Gluten Free Irish Soda Bread

Gluten-Free Irish soda bread

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

Serves 6-8

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)

1. Preheat the oven to 425 F 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, sift all the dry ingredients (first 7 ingredients) and make a well in the middle.
4. 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.
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 350 F and bake for 18-20 minutes, or until the top of the bread is golden in color. Let cool on a rack.

Gluten free St. Patrick’s Day Meal