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Gluten Free Irish Soda Bread

A rustic loaf of gluten-free Irish soda bread with a crusty exterior and a tender, slightly sweet interior. Perfect for St. Patrick’s Day or any day you’re craving a quick Irish bread recipe.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 slices

Ingredients
  

Dry Ingredients

  • 2 1/4 cups gluten-free all-purpose flour ensure it contains xanthan gum
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp sugar optional for a touch of sweetness
  • 1/2 cup raisins or currants optional for sweet Irish soda bread

Wet Ingredients

  • 1 1/4 cups buttermilk or dairy-free milk with 1 tbsp lemon juice or vinegar
  • 2 tbsp melted butter or dairy-free alternative

Instructions
 

  • Preheat the oven: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  • Mix the dry ingredients: In a large bowl, whisk together the gluten-free flour, baking soda, salt, and sugar. Add the raisins or currants if using, tossing them to coat.
  • Prepare the wet ingredients: In a separate bowl, combine the buttermilk and melted butter. If using a dairy-free milk alternative, let it sit for a few minutes to curdle.
  • Combine the dough: Slowly pour the wet ingredients into the dry ingredients. Stir gently until a sticky dough forms. Do not overmix.
  • Shape the bread: Turn the dough onto a lightly floured surface (using gluten-free flour) and shape it into a round loaf. Transfer to your prepared baking sheet.
  • Score the top: Using a sharp knife, cut a deep cross on top of the loaf. This helps it bake evenly and gives it the iconic soda bread look.
  • Bake: Place the loaf in the oven and bake for 35-40 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
  • Cool and serve: Allow the bread to cool on a wire rack for at least 15 minutes before slicing. Serve warm with butter, jam, or alongside your favorite Irish dishes.