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This gluten free Irish soda bread is a lightly sweet quick bread that tastes best slathered with some extra Irish butter. Celebrate St. Patrick's Day, or any day, the way you remember.
What makes this lightly sweet gluten free Irish soda bread so special?
I first developed this recipe many years ago when my gluten free son, who is now considerably taller than I am (and I'm not short) was in the early years of grammar school. They were “celebrating” St. Patrick's Day by sharing Irish soda bread.
Since he was already gluten free, and necessity is the mother of invention, I developed this recipe. I've been making it ever since—and when my son is feeling generous, he will remember the grammar school times to me.
Irish Soda Bread is a quick bread, not a yeast bread (although frankly I think it would make a fabulous yeast bread). And it's not your typical quick bread. First off, you don't bake it in a loaf pan like most quick breads. In fact, the Irish tradition began in the 1830's when baking soda was first introduced.
So there's that. Another distinction is that I make it more like a pastry. So I use cold ingredients, chunks of butter, and a light touch when handling.
Because of those changes, the bread is light, tender and almost flaky-pastry-like. But you can slice it perfectly, either in wedges or more traditional slices.
Sometimes I make it with fewer raisins, sometimes with more. I honestly can't decide which I like better. I do know that it doesn't feel like the start of spring without some Irish Soda Bread.
Does this soda bread have to have raisins?
In this recipe, you need at least 1 1/2 cups (or as much as 2 cups) raisins. I like Thompson raisins, but golden raisins like you see in the photos and video here are lovely, too.
You don't have to make Irish soda bread with raisins, but you'd need a substitute here. This recipe must have some sort of mix-in pieces to succeed.
We also have a recipe for savory gluten free Irish soda bread, which doesn't even have a single raisin. The savory recipe is more like traditional bread, even though it contains no yeast for leavening, either.
Tips to making the perfect free Irish soda bread
There are a few things to keep in mind when you follow this recipe for gf Irish soda bread:
Take the size of the baking pan into account
This is a large loaf. The recipe calls for a full 4 cups (560 g) of all purpose gluten free flour.
The baking time will be longer if the pan you bake it in is smaller, because the oven's heat must penetrate all the way to the center of a thicker bread. If you use a 10-inch pan or skillet, baking should be complete in 40 minutes.
If your pan or skillet is 9-inches, 45 minutes should do the trick. If you go even smaller, like an 8-inch baking pan, you'll have to adjust the baking time and temperature.
For an 8-inch pan, bake for 30 minutes at 375°F. Reduce the oven temperature to 350°F, cover the loaf pan with foil to prevent burning, and bake for about another 30 minutes or until the top doesn't give noticeably when you press the center.
To make a much smaller loaf, you can split every ingredient in the recipe in half. Bake in a 6-inch pan for about 30 minutes.
Make sure your ingredients are cold
You're making a quick bread, but it's made more like a pastry. Be sure to use cold ingredients that are handled lightly, and you shouldn't have trouble making a successful loaf.
Select your gluten free flour blend carefully
Stick to Better Batter classic blend gluten free flour, like I used, or try Cup4Cup, which is an all purpose gluten free flour blend that is best for pastries since it's light and airy. If you can't buy either one, you can always make my mock blends. The link in the recipe card attached to the “all purpose gluten free flour blend” ingredient contains full information on selecting a proper flour blend.
Gluten free Irish Soda Bread: Ingredients and substitutions
How to make dairy free Irish soda bread without gluten
The butter and buttermilk in this recipe both contain dairy. Try replacing the cold, chopped butter with Melt brand or Miyoko’s Kitchen brand vegan butter.
You may also be able to use Spectrum brand non-hydrogenated vegetable shortening. Just be careful about chilling it too much, since it becomes very hard when very cold, unlike butter.
In place of buttermilk, if you can have dairy, use half plain dairy yogurt and half whole milk, by volume. If you can't have dairy, use half plain nondairy yogurt and half unsweetened nondairy milk (I like almond milk best).
How to make gluten free egg free Irish soda bread
There are two eggs in this recipe. You might be able to replace each with a “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel).
Instead, you could try our recipe for savory gluten free Irish soda bread. That recipe doesn't call for eggs at all.
Can you make this recipe without sugar?
This is a sweet Irish soda bread recipe. It has 3/4 cup granulated sugar, and is developed to use sugar.
Sugar isn't only a sweetener. It also adds bulk and tenderizes the bread. You may be able to reduce the sugar a bit, to 1/2 cup (100 grams), but your results may not be as expected.
For a savory version that only has a bit of sugar, that's even optional, please click the link above for the savory gf soda bread recipe.
FAQs
The deep cross sliced into raw gluten free Irish soda bread dough is to let heat escape during baking. The bread is then able to bake fully all the way in the center of this large loaf, without splitting haphazardly. Also, slicing the shape of cross into the bread was originally thought to let the devil out of your Irish soda bread!
Yes! Unless Irish soda bread is made to be gluten free, it is made with wheat flour, which contains gluten. It isn't safe to eat conventional Irish soda bread on a gluten free diet—but you can eat this Irish soda bread because it's made to be gluten free!
If you're on a yeast-free gluten free diet, but you still want to enjoy some crusty bread, this gluten free Irish soda bread recipe is a great choice. We make it with some sugar and plenty of butter, so I'm not sure if it's really “health” food!
No, the Irish soda bread that is sold at Trader Joe's around St. Patrick's Day is made with wheat flour, so it is not gluten free.
Yes! You can replace the 1 1/2 cups of buttermilk in this recipe with:
– 3/4 cup cow's milk and 3/4 cup plain yogurt;
– 1 1/2 cups plain whole milk kefir; or
– 3/4 cup cow's milk and 3/4 cup sour cream
Do not try to replace buttermilk by adding a bit of vinegar or lemon juice to milk, which will lead to a slightly sour, thin milk that has too much moisture and not the proper texture.
Classic Gluten Free Irish Soda Bread | Lightly Sweet
Ingredients
- 4 cups (560 g) all purpose gluten free flour blend, (I used Better Batter), plus more for sprinkling
- 2 teaspoons xanthan gum, omit if your blend already contains it
- 2 ¼ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon cream of tartar
- ¾ cup (150 g) granulated sugar
- 6 tablespoons (84 g) unsalted butter, roughly chopped and chilled
- 1 ½ cups (225) raisins, plus 1/2 cup more as desired
- 2 (100 g (weighed out of shell)) eggs, 100 g, weighed out of shell
- 1 ½ cups (12 fluid ounces) buttermilk, chilled (plus more as necessary)
Instructions
- Preheat your oven to 375°F. Grease a 9-inch round baking pan or a 10-inch cast iron skillet, and set it aside.
- In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt, cream of tartar, and granulated sugar, and whisk to combine well.
- Add the chopped and chilled butter, and toss to coat the butter in the dry ingredients. Between your well-floured thumb and forefinger, flatten each chunk of butter and return it to the dry ingredients.
- Add the raisins (more or less, to taste), and toss to coat the raisins in the dry ingredients.
- Place 1 1/2 cups of the chilled buttermilk in a large measuring cup or bowl with a pour spout, add the eggs, and whisk to combine well.
- Create a well in the center of the dry ingredients, add the buttermilk and egg mixture and mix gently to combine. The dough should come together.
- With clean hands, knead the dough gently. If there are any spots that are dry and crumbly, add more buttermilk sparingly by the tablespoon as necessary to bring the dough together.
- Turn the dough out onto a lightly floured surface and sprinkle lightly with more flour. Pat the dough into a round that is approximately 9-inches in diameter, piling it higher toward the center and sprinkling lightly with more flour as necessary to prevent sticking.
- Place the dough in the prepared baking pan and, with a very sharp knife, slice a large “X” on the top about 1-inch deep (each slash should be about 6-inches long). If the dough seems to have warmed during handling, place the pan in the freezer to chill for 10 minutes or until the butter is once again firm.
- Place the baking pan in the center of the preheated oven and bake until a toothpick inserted in the center comes out clean and the bread is firm to the touch (about 45 minutes, depending on size).
- Remove from the oven and allow to cool in the baking pan for 10 minutes before turning out onto a wire rack to cool further.
- Slice and serve warm, with butter. It is also excellent the next day, toasted.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made my very first Irish soda bread last night, using your recipe. PERFECT.
I am not a “natural” bread maker. Just not my charism. Your recipe does you proud. Thank you for your help! Love, Amy (PS Stay safe and stay blessed!)
Haha that’s awesome, Amy. But honestly there’s no such thing as a natural if you’re willing to follow a recipe and trust yourself. I promise!
Outstanding! It’s like a cross between biscuit and cake, and truly delicious. I swapped a third of the raisins with dried cranberries and used your buttermilk substitute of 1/2 yogurt and 1/2 (lactose-free) milk. I can see making it again with other chopped dried fruits. Too good to make only once a year.
Dried cranberries are the perfect addition to this recipe, Sandy. And I’m so glad you used my favorite buttermilk substitute. It’s the only way to get that perfect buttermilk richness. Thanks for letting me know!
I just made this. It was delicious. I did use cup4cup and it worked beautifully. Very light. I follow a GF diet for eczema control, so I also subbed swerve for the sugar and that also worked wonderfully. Thankyou for the recipe. This is a keeper.
I’m so glad that Swerve worked well for you here, Lauren. That’s great for everyone else to know, too! So glad you enjoyed it. Happy St. Patrick’s Day!
maybe it’s because I’m not a baker, but it would be helpful to list just “1/4 cup” of buttermilk instead of “1 1/4 cup.” If “2 1/4” cups were needed then it should say “1/2.” Needless to say I used the wrong measurement:(
I’m really not following your comment, P, but I always attempt to make my ingredient amounts as clear as possible, particularly by including fluid ounce designations when it’s a volume measurement. It sounds like you should stick with those, which are more reliable anyway.
The recipes calls for one and one half cups (1 1/2) not 1 1/4 or 2 1/4.
Here is a substitution that will work if you can only get basic lactose free dairy: use lactaid skim milk nd sour it with with 2 tsp of apple cider vinegar. Then swap out 1/2 c of flour for 1/2 c fine almond flour (the kind that doesn’t have brown bits).
Not traditional but it puts richness and body back in.
I used Bob’s Red Mill 1 to 1 baking flour and it worked.
I’m glad you have enjoyed your substitutions, A, but for others’ sake, those are not ones that I generally endorse. “Souring” milk with some acid makes for a slightly sour, but still watery, milk. I don’t recommend that as a proper buttermilk substitute in my recipes. And Bob’s Red Mill flour blends are similarly not recommended. They are extremely inconsistent in quality.
Would this work using cup4cup flour?
It should work great with Cup4Cup, Lauren.
Will this work with homemade buttermilk (white vinegar and full fat oatly oat milk)? So excited to try this recipe; I have this version of buttermilk at home but not actual buttermilk, but don’t want to waste my precious BB flour if it won’t work! Thanks!!
No, I don’t recommend that as a buttermilk substitute, Sarah. Please see the Ingredients and substitutions section for more information.
Can you use granulated erythritol to replace the sugar oh, it is a 70% as sweet as sugar so you would need almost a third more, but, it adds volume and sweetness or you can just go with a slightly less sweet bread, or, add 1/4 teaspoon of Highly processed powdered stevia with the erythritol
Using a granulated sugar alternative affects more than just sweetness, Larry. Sugar is also a tenderizer. I suggest you turn to my recipe for savory gluten free Irish soda bread instead. There’s a link to it in this post, or you can use the search function.
Tested this today for my Irish soda bread clients! Amazing as usual everything I make from you is always outstanding. So glad you gave up lawyering. You were meant for this! Thank you again!
Haha thanks, Deborah-Anne! So glad everyone enjoyed it. :)
Dear Nicole,
Your Irish Soda Bread was the bomb! – I made it with Myoko vegan butter, coconut milk (enhanced with a couple of spoonfuls of buttermilk powder) and 1 1/2 cupfuls of mixed chopped dried fruit (including papaya, pineapple and ginger, because that’s what I had) and some dark chocolate chips instead of the raisins. Also used Better Batter.
I didn’t have great expectations, because the last Irish Soda Bread I made was relatively bland and forgettable, but my husband has a big sweet tooth and I wanted to have something on hand for him that didn’t require any further enhancement with nut butter and that I could use whatever ingredients I had at home already.
The bread didn’t rise very much – probably because of my use of coconut milk, which obviously changed the pH – so I was prepared for disappointment when I cut the first piece. But while dense, it wasn’t gloppy as I had feared and as soon as I tasted it, all the lights went on: oh my god, this was better than just about any quickbread I ever had ! To my own amazement I ended up eating two large pieces right then and there before hubby even came home …
I probably will use real buttermilk next time I make this, just to see the difference, but the taste was fantastic even the way it was, dense and all – the whole thing reminding me a bit of the German christmas stollen I grew up with even though that one has no chocolate chips in it…
Thanks for a keeper recipe!