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The simplest, most classic savory gluten free Irish soda bread, made with flour, baking soda, buttermilk, and just a touch of cold butter.
Table of Contents
- Why this recipe works
- Only the simplest ingredients in this savory Irish soda bread
- Tips for making a great savory gluten free Irish soda bread
- Ingredients and substitutions for savory gf Irish soda bread
- How to make savory gluten free Irish soda bread, step by step
- Savory Gluten Free Irish Soda Bread Recipe
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there are now 2 better batter flour mixes
since I must order online( neither is available to me in local stores ) which do you use to make your breads and bagels
I am learning to bake gluten free for my daughter who is very sensitive but not celiac/ not allergic
Yes, Better Batter is only available online, not in stores, to anyone. I only recommend the original blend, and against the artisan blend. It will not work in my recipes.
Dough was like liquid! I think it needs less buttermilk or more flour! Added some flour. Baking now. We’ll see what it becomes!
That sounds frustrating, Judt. This is actually quite a thick dough, so that sounds like maybe you didn’t use one of my recommended flour blends and perhaps measured by volume, not weight. Unfortunately, most of the most easily accessible blends are not well balanced.
This recipe had to have been the easiest and moat successful quick bread I’ve ever made! Used my own flour blend of millet, tapioca and oat and used the milk/yogurt sub for buttermilk. I did use the sugar and love the savory sweetness. Thanks so much for making the Celiac world a tastier place
I made this last week for my newly diagnosed 8 year old coeliac son and he LOVED it! Thank you very much for sharing, it’s cheered him up to have something delicious. I’m in the UK and used Dove Farm Freee plain white flour., that worked just fine I didn’t have cream of tartar in the cupboard but have got hold of some now (as someone else said it’s widely available here) and looking forward to trying it with that today. Also the donuts recipe, which my eagle-eyed son has spotted and requested!
Hi, Louise, yes I’ve only heard good things about readers in the U.K. using Dove’s Farm plain flour in place of Better Batter in my recipes. I’m so glad for that, and that your son enjoyed the Irish soda bread. I was like you, way back in 2004 when my son was diagnosed, and wanting to give him something delicious eventually led to this whole food blog. So the newly diagnosed celiac son stories always hit me right in the heart. Thank you for sharing yours. ?
Hi Nicole , I am in UK and am using a Juvela flour. It was very wet and couldn’t just put on to skillet, too loose. Could you please give me more advice as you GFsoda bread looks delicious . I have been Coeliac for over 39 years and am still trying to make Irish Soda Bread .
I really would like help with this. Should I send my email address. Thank you in advance . Rita
I’m not available for an individual consult, Rita, but the issue sounds like it’s with your flour blend. Please click through the link that is associated with the mention of all purpose gluten free flour in the recipe itself. That will explain about all purpose gluten free flour blends.
Made this for the first time today. Luckily, cream of tartar. Is widely available in the U.K. It was super easy to make and my coeliac husband loved it – as did I. Chewy on the outside and soft inside. Already planning to try a version with some grated cheddar cheese.
Many thanks for another great recipe!
I made this recipe exactly, using half coconut yogurt and half almond milk for the buttermilk, and it turned out great. My loaf needed every bit of the baking time. It was great with a pot of soup.
It’s really the best way to replace buttermilk, the half yogurt and half milk formula, and I’m so glad you had success. Sounds very cozy with soup, Ellen!
I have been having such a hard time with gf bread. The store bought stuff is either incredibly sub-par, or ridiculously expensive. And me and yeast just don’t seem to work well together. My usual solution is to just eat nothing. At all. ? This might just be my new go-to, easy bread to satisfy my bread (and peanut butter toast ) needs!! It just came out of the oven and the first slice was delicious! Question – can I freeze it (or half of it)?
You can definitely freeze it, Shelley. It’s quite moist, though, so you’re best off cooling it completely, slicing it, and placing a small piece of waxed paper in between slices so they don’t fuse together completely during freezing. Then, place in a tightly sealed freezer-safe wrap, and freeze.
Hi there. Although I am not a celiac intolerant person, I have been dealing with breast cancer for the last 7 years. It keeps mutating and I have to go on new protocols. C’est la vie. Anyway, as sugar feeds cancer and gluten turns to sugar, I have been slowly replacing pasta and breads and cookies with gf alternatives and your recipes, consistently, are the best ones. Thank you so much for your “ministry” to the food world!
Thank you so much for the kind words, Young, and I wish you good health. ?
I am lactose intolerant. I wonder if you could substitute a Keifer for the buttermilk…it is like a runny yoghurt?
Kefir contains lactose, Jane, unless you are somehow using a lactose-free version. Otherwise please see the Ingredients and substitutions section for all the information I can provide on that.