Printable Gluten-Free Irish Soda Bread Recipe Card
This gluten-free Irish soda bread will disappear before it even has time to cool. With just a hint of sweetness from the raisins, this traditional loaf will become a go-to recipe anytime you need an easy but memorable loaf of bread.
Servings: 8 slices
Calories: 287kcal
Ingredients
- ¼ cup potato flour (45 grams)
- ⅓ cup light buckwheat flour (55 grams)
- ⅔ cup almond flour (70 grams)
- ½ cup sweet rice flour (80 grams), plus more for dusting the baking sheet
- ¾ cup sorghum flour (100 grams)
- ½ cup raisins
- 2 tbsp flaxseed, whole
- 1 cup rolled oats (90 grams)
- 3 tbsp granulated sugar
- ½ tsp cinnamon
- 2 tsp baking soda
- 1 tsp salt
- 2 cups dairy-free buttermilk (2 cups milk + 2 tbsp white vinegar)
- 1 egg, for brushing on top
- 1 tbsp water, for brushing on top
Instructions
- Preheat the oven to 375°F. Grease a baking sheet with vegan butter or pan spray and dust lightly with sweet rice flour.
- Make the buttermilk: Mix 2 cups of plant-based milk with 2 tbsp white vinegar or lemon juice. Stir and set aside for about 5 minutes.
- In a large bowl, whisk together the potato flour, buckwheat flour, almond flour, sweet rice flour, and sorghum flour. Add in the raisins and mix to coat them in the flour.
- In a medium bowl, mix together the flaxseed, oats, sugar, cinnamon, baking soda and salt. Add it to the flours and mix well.
- Add the buttermilk to this dry mixture and mix gently until the dough is moist and combined.
- Scrape the dough onto the baking sheet and shape it until it is roughly 10" round and 3" thick. With a knife, cut a deep cross into the top of the bread.
- Whisk together the egg and water, and brush it evenly on the top of the bread.
- Bake the bread for 50-60 minutes, until the crust is a dark brown and you hear a hollow thump when you tap the bottom of it.
Notes
- For the best results, use a kitchen scale to weigh all ingredients that have weight measurements
- The bread dough will look more like thick batter than bread dough
- Use a rubber spatula or slightly damp hands to pat the dough into a 10-inch circle about 3 inches tall.
- Cool the bread on the pan for 5 minutes before removing to a wire rack
Nutrition
Calories: 287kcal | Carbohydrates: 45g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 647mg | Potassium: 343mg | Fiber: 6g | Sugar: 4g | Vitamin A: 100IU | Vitamin C: 0.7mg | Calcium: 116mg | Iron: 1.9mg
