Traditional Gluten Free Irish Soda Bread Recipes

GLUTEN FREE IRISH SODA BREAD

Steps:

• Preheat oven to 425F.
• Combine coconut milk and vinegar in a small bowl.
• In a large bowl, mix flour, baking soda, baking powder, salt and xanthan gum. Gently mix in egg and soured coconut milk mixture until combined.
• Place dough on a greased baking pan and form into a bread shaped mound. Cut an x on the top.
• Bake at 425F for about 40 minutes or until lightly browned and done. Let cool completely before serving.

GLUTEN-FREE IRISH SODA BREAD

Steps:

• Heat oven to 450°F. Grease cookie sheet with shortening or cooking spray.
• In medium bowl, stir together flour blend, baking soda, baking powder, salt and xanthan gum. Stir in raisins; set aside.
• In large bowl, beat sugar, butter and egg with electric mixer on medium speed about 2 minutes or until light and fluffy. Gradually stir in flour blend mixture alternately with buttermilk, beginning and ending with flour blend mixture.
• Place on surface lightly sprinkled with flour blend. Knead gently 4 or 5 times. Place dough on cookie sheet; pat into circle about 1 1/2 inches thick. With sharp knife, cut X across loaf about 1/2 inch deep. Bake at 450°F 5 minutes; reduce heat to 350°F, and bake 25 minutes longer or until golden brown and bottom sounds hollow when tapped. Remove from pan to cooling rack. Cool completely before slicing, about 4 hours. Serve with butter and jam, if desired.

TRADITIONAL GLUTEN-FREE IRISH SODA BREAD

Steps:

• Preheat the oven to 400°F.
• First, in a small bowl, mix together the milk and apple cider vinegar, set aside.
• In a large mixing bowl, combine the flours, baking powder, baking soda, and stevia. Mix together.
• Now all the soured milk and raisins. Mix together until a slightly sticking, dough forms, then knead with your hands to make sure everything is worked together.
• On a Silpat or parchment lined baking sheet, plop down the dough in a slightly flattened mound in the center on the pan. Take a sharp knife and make an X on the top of the mound, about 1/2 inch deep.
• Mix together the water and baking soda mixture and lightly brush the outside of the mound.
• Place the brushed loaf in the oven and bake for 30 minutes. Remove and let cool before slicing and serving.

GLUTEN FREE IRISH SODA BREAD RECIPE

Steps:

• Preheat oven to 425°F degrees. Line a baking sheet with parchment paper and set aside.
• Place currants in a small bowl and top with water just covering the top. Let sit for 10-15 minutes before draining. Place on a paper towel to soak up the water.
• Sift the gluten free flour, sugar, soda, salt over a large mixing bowl. Gently fold in the caraway seeds (if using).
• In a separate medium size mixing bowl, whisk the egg, butter, and buttermilk together. Add the egg mix to the flour mixture with the currants, and stir together with a fork just until combined (be tender and don't over mix).
• Flour your hands and lightly knead the dough just until the dough comes together (no more than a couple of kneads). The dough should still be shaggy.
• Divide the dough into two pieces and with your hands shape into round boules OR pat into one large round bread. Place on prepared parchment-lined baking sheet. With a sharp knife cut an "X" about an inch deep into the top of the loaf.
• Bake for 40-45 minutes until browned on top and baked through. Check for doneness by inserting a wooden skewer into the middle of the bread to test it.
• Cool on a baking rack before serving. Enjoy with Irish butter.

GLUTEN FREE SODA BREAD (YEAST FREE)

Steps:

• Preheat the oven to 190'C / Gas 5. Line a baking sheet with a piece of baking paper and set aside.
• Mix the yoghurt, milk and lemon juice in a bowl and stir. The lemon juice should cause the milk/yoghurt to curdle a little, which is what you're going for here!
• In a large mixing bowl, add the flour, salt, xanthan gum, sugar and bicarbonate of soda and mix well. Pour in the yoghurt/milk/lemon mixture and then add the egg (which should be whisked just enough to combine the yolk and white).
• Use a wooden spoon to bring the mixture together into a soft, sticky dough. Dust the worktop with a sprinkle of gluten free flour and turn out the dough. Dust some gluten free flour on your hands as well as and then lightly mould the dough together into a ball - if it is a little difficult to handle at first, you should find with the extra flour it starts to become more workable. Don't over-work it as you don't want to add too much extra flour to the mix.
• Mould the dough into a circle shape (it should hold its shape relatively well but may still spread a little, this is fine - you don't want the dough to be super stiff!) and place it on the centre of the lined baking sheet. Use a knife to score an X into the top of the dough and sprinkle with a little extra flour.
• Bake the dough in the centre of the hot oven for around 30 minutes. It should be lovely and golden and sound hollow when you tap the top and bottom of the loaf. Once baked, remove from the oven and cool on a wire rack before slicing and serving.

CLASSIC IRISH SODA BREAD (GLUTEN FREE)

Steps:

• Preheat oven to 450 degrees. Let the oven remain at 450 degrees for at least 15 minutes prior to putting the bread in the oven. Line a baking sheet with parchment and have a bowl handy that is oven safe that can cover the bread while it bakes. Or you can bake in a large dutch oven with a lid.
• In a large bowl, combine flour, baking soda, baking powder and salt.
• In another bowl, combine eggs and buttermilk.. Make sure the eggs are combined well with the other ingredients.
• Pour all of the wet ingredients into the dry ingredients at one time. With a large spoon, stir by hand a few times. The dough will come together pretty quickly. The dough should not be sticky and should form a ball easily in your hands. If it seems sticky, add a small amount of flour or flour your hands to see if it holds its shape. Once it does, place it on the parchment paper on the baking sheet or in a dutch oven.
• Using a sharp knife, cut a "plus sign across the top of the dough about ½ inch deep. Cover with the large oven safe bowl or lid of dutch oven and place in the hot oven. Bake covered for 45 minutes. Remove the bowl/lid and continue baking for another 5 minutes uncovered.
• The bread is done when it reaches 200 degrees. If you don't have a thermometer, make sure to remove it by 50 minutes. Let it cool for at least an hour before cutting it. It will be very sticky inside if you cut it while it is still warm. Let it cool and it will cut nicely. After cutting it, you can reheat it by popping it in the microwave for about 15 seconds.

GLUTEN-FREE IRISH SODA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan.
• Combine the rice flour, tapioca flour, sugar, baking soda, baking powder, and salt in a large bowl. In a separate bowl, whisk together egg and buttermilk . Make a well in the center of the dry ingredients and pour in the wet. Stir just until the dry ingredients are moistened. Pour into the cake pan.
• Bake for 65 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool on a wire rack, for 10 minutes before removing from the pan. Wrap bread in plastic wrap or aluminum foil and let stand overnight for the best flavor.