This easy gluten-free soda bread recipe is perfect for beginner bakers-no yeast or proofing needed! Stick to a classic savory bread, or make it sweet with raisins or currants. This St. Patrick's Day staple is so good, it deserves a spot in your kitchen all year long!
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Traditional soda bread is one of the most popular yeast-free bread recipes since it relies on a mix of baking powder and baking soda for it to rise.
Although it's a quick bread recipe, the result is a flavorful bread with a golden crust and a tender crumb, perfect for slathering with strawberry fruit butter or serviceberry jam!
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📖Why My Recipe Works
- This recipe comes from my husband's family. Their trick is to cut the butter into the dry ingredients, similar to a biscuit, before adding the buttermilk. You'll have a slightly richer flavor and perfectly tender crumb.
- My secret is starting the oven hot and then reducing the heat. This gives the bread a nice golden crust while ensuring the inside bakes to perfection.
🧾Ingredient Notes
- Gluten-free Flour Blend - I used my homemade gluten-free all-purpose flour blend, but you can use any store-bought GF flour. Bob's Red Mill or King Arthur will both work great.
- Baking Soda and Baking Powder- The leavening agent that helps our bread rise. Don't skip!
- Buttermilk- Activates the baking soda and gives the bread its signature rise. If you don't have buttermilk, you can make it from scratch by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5-10 minutes.
- Xanthan Gum- Leave it out if your flour blend already has it.
- Butter- Use cold, unsalted butter.
⏲️How to Make Gluten-Free Soda Bread
- Combine the dry ingredients in a bowl, breaking up any lumps to make sure the ingredients are well combined.
- Use cold butter to cut into the flour mixture until you get small, pea-sized crumbs. This helps create pockets of air in the soda bread dough for a lighter texture.
- Pour in the buttermilk and stir until you have a rough dough. Don't worry about smoothness, this shaggy texture helps the bread develop its signature crumb.
- On a lightly floured surface, shape and knead the dough into a ball. It should feel slightly sticky but manageable. Use extra flour if it sticks too much.
- Slashing an X-shape on the dough prevents cracking and allows the dough to rise better. You can brush the top of the bread with an egg wash or with meted butter for a golden brown crust.
- If the bread browns too quickly during the first 5-10 minutes of baking, you can cover it loosely with aluminum foil. Then, reduce the heat to 400F.
- You'll know the bread is done when it has a golden crust and sounds hollow when tapped on the bottom.
- Let the bread cool on a wire rack for about 4 hours before slicing. Using a cooling rack allows air to circulate and prevents the bottom from becoming soggy.
How to Make Sweet Irish Soda Bread
While this gluten-free soda bread is savory, sweet versions are also very popular. I prefer the sweeter version with tea or coffee, either at breakfast or an afternoon snack.
To convert this soda bread recipe to a sweet version, you will need:
- ¼ cup granulated sugar
- 1 cup raisins or dried currents
Add the sugar with the other dry ingredients. The raisins can be added along with the buttermilk.
👩🏻🍳 Expert Tips
- Cutting into the bread before it has a chance to cool may result in a gummy center.
- Wrap the soda bread tightly with a plastic wrap or clean kitchen towel to keep it from drying out.
More Gluten Free St Paddy's Day Recipes
Frequently Asked Questions
Can I make dairy-free soda bread?
To make dairy-free (and vegan!) soda bread, you can use dairy-free milk, like almond or oat milk, and 1 teaspoon of lemon juice for the buttermilk. For the butter, use dairy free butter, like Earth Balance.
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📖 Recipe Card
Gluten-Free Soda Bread
Ingredients
- 3 cups gluten free flour blend
- 1 teaspoon xanthan gum leave out if your flour blend has it
- 1 Tablespoon sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ cup unsalted butter cold cut into cubes
- 1 ½ cup buttermilk
Instructions
- Preheat oven to 450° F. Place your skillet in the oven to heat.
- In a mixing bowl, stir together flour blend, baking soda, baking powder, salt, and xanthan gum.3 cups gluten free flour blend, 1 teaspoon xanthan gum, 1 Tablespoon sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon kosher salt
- Cut in the butter using a pastry cutter, two forks, or your hands. Mixture is very heavy on the flour, but do your best to cut in the butter until the butter is pea-sized crumbs.½ cup unsalted butter
- Pour in the buttermilk. Stir until a shaggy dough forms.1 ½ cup buttermilk
- Turn dough onto a lightly floured work surface. With floured hands, work the dough into a ball as best you can, then knead until a ball forms. If the dough is too sticky, add a little more flour.
- Move to a piece of parchment. Using a pairing knife slash an X about ½ inch deep. It is optional, but adding an egg wash or melted butter on top before baking will help it brown. Transfer to the preheated skillet.
- Bake for 5 to 10 minutes at 450 then reduce the heat to 400. Bake for additional 35 minutes or until golden brown and the bottom sounds hollow when tapped.
- Remove from pan to cooling rack. Cool completely before slicing, about 4 hours.
Notes
- If you don't have parchment paper you can butter or oil the bottom of the skillet.
- The inside of the bread should be between 200 and 210 F degrees when done.
Jen Wooster says
I am sorry that it didn't rurn out for you. Did you use buttermilk or the dairy free milk plus lemon juice?
Shelly says
A great gluten free version of soda bread and I love that it doesn't use buttermilk.
Jen says
Thanks for the review!