Gluten-Free Irish Soda Bread Recipe

There’s something incredibly comforting about the smell of fresh bread baking, but I know that for many, the thought of dealing with yeast and long rising times is a total weeknight dream killer. That’s where this Easy Gluten-Free Irish Soda Bread comes to the rescue! This recipe is my absolute go-to when I want that warm, bakery-fresh flavor without the fuss. It’s a dense, slightly crumbly loaf, speckled with sweet raisins and perfect for slathering with a generous pat of butter. Whether you’re new to gluten-free baking or a seasoned pro, this bread is wonderfully forgiving and comes together in a flash.

Table of Contents

Table of Contents

Why You’ll Love This Gluten-Free Irish Soda Bread

Seriously, what’s not to love? This bread is the answer to your quick-bread prayers.

• Quick & Easy: Forget waiting for yeast to proof. This bread uses baking soda for a fast rise, meaning you can go from bowl to table in under an hour.
• Naturally Dairy-Free Option: The recipe is easily adaptable. I’ll show you how to make it with buttermilk for that classic tang or a simple dairy-free alternative.
• Incredibly Forgiving: Gluten-free baking can be tricky, but soda bread is famously un-fussy. No need for perfection here—a rustic, craggy top is exactly what we’re going for!
• Perfect for Any Occasion: It’s fantastic for a St. Patrick’s Day feast, a simple soup supper, or just as a delicious snack any day of the week.

Gluten-Free Irish Soda Bread Ingredients

This recipe uses a simple blend of gluten-free flours to create the perfect texture. Here’s what you’ll need:

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• 2 cups (280g) gluten-free all-purpose flour blend (see note below)
• 1/4 cup (30g) almond flour
• 1/4 cup (30g) millet flour
• 1 teaspoon xanthan gum (omit if your blend contains it)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup raisins or currants
• 1 large egg
• 1 1/2 cups (360ml) buttermilk (or dairy-free alternative + 1 tbsp lemon juice)
• 2 tablespoons honey or maple syrup

A quick note on the flour: Using a good quality gluten-free all-purpose blend is key. I’ve had great success with brands like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. The addition of almond and millet flour adds a wonderful flavor and tender crumb that makes this bread truly special.

Step-by-Step Instructions

Ready to bake? Let’s get started! You’ll be amazed at how quickly this comes together.

1. Preheat and Prepare: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour, almond flour, millet flour, xanthan gum (if using), baking soda, and salt. Stir in the raisins until they’re evenly coated in the flour mixture. This helps prevent them from sinking to the bottom.
3. Combine the Wet Ingredients: In a separate bowl or measuring jug, whisk the egg, buttermilk, and honey together until well combined.
4. Bring the Dough Together: Create a well in the center of the dry ingredients. Pour the wet mixture into the well. Using a fork or a spatula, gently stir until a soft, sticky dough forms. Don’t overmix! A few dry spots are okay.
5. Shape and Score: Turn the dough out onto a lightly floured surface (use your GF flour blend). Gently knead it just 3-4 times to bring it into a round loaf shape. Place it on your prepared baking sheet. Using a sharp knife, score a deep “X” on the top of the loaf—this helps it bake evenly and is a traditional Irish symbol.
6. Bake to Perfection: Bake for 35-45 minutes, or until the bread is golden brown and sounds hollow when you tap the bottom. Let it cool on a wire rack for at least 20 minutes before slicing. I know it’s hard to wait, but this helps it set!

Tips for the Best Gluten-Free Soda Bread

A few little secrets from my kitchen to yours to guarantee success every time.

• Don’t Overmix: The number one rule of soda bread! Overmixing can make the bread tough. Stir just until the flour is incorporated.
• Buttermilk Substitute: No buttermilk? No problem! Simply add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill it with your dairy-free milk of choice (almond or oat milk work great) to the 1 1/2 cup line. Let it sit for 5 minutes to curdle before using.
• Test for Doneness: The classic hollow-sound tap is the best test. You can also insert a skewer into the center; it should come out clean.
• Embrace the Rustic Look: This bread is meant to be rustic and craggy. Don’t worry about making it look perfect—its charm is in its simplicity!

This recipe reminds me of the first time I made it for a family gathering. My aunt, who has been gluten-free for years, was so thrilled to have a “real” piece of bread that she immediately asked for the recipe. It’s those moments that make sharing these kitchen experiments so rewarding.

How to Serve Your Fresh-Baked Bread

This bread is incredibly versatile. It’s fantastic still warm from the oven with a generous smear of butter and a drizzle of honey. It’s the perfect companion to a cozy bowl of creamy tomato soup or a hearty stew. For a real treat, try it toasted for breakfast with your favorite jam. The slightly sweet flavor from the raisins makes it a hit with kids and adults alike.

Storing and Freezing

This bread is best enjoyed on the day it’s made, but it will keep well for 2-3 days wrapped tightly in plastic wrap at room temperature. To refresh it, simply pop a slice in the toaster. It also freezes beautifully! Let the loaf cool completely, then wrap it tightly in plastic wrap and a layer of foil. Freeze for up to 3 months. Thaw at room temperature when you’re ready for another slice of comfort.

Nutrition Information

Please note, nutritional information is an estimate and will vary based on the specific ingredients you use.

Per slice (based on 10 slices per loaf): Calories: 185kcal | Carbohydrates: 38g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 280mg | Potassium: 150mg | Fiber: 3g | Sugar: 12g

I hope this Gluten-Free Irish Soda Bread becomes a beloved staple in your home kitchen, just like it is in mine. It proves that delicious, homemade bread doesn’t have to be complicated. So, preheat that oven and get ready to fill your home with the most incredible aroma. Happy baking!

Gluten-Free Irish Soda Bread FAQs

Can I make this bread without raisins?

Absolutely! If you’re not a fan of raisins, you can simply leave them out for a plainer loaf. You could also substitute them with dried cranberries or chopped apricots for a different twist.

How can I make sure my bread isn’t gummy?

A gummy texture in gluten-free baking can often be caused by under-baking or using a flour blend that’s too starchy. Make sure you bake the loaf until it sounds hollow when tapped. Using a blend that includes a variety of flours, like the one in this recipe, also helps create a better texture. For more tips, check out this great guide on gluten-free baking tips from King Arthur Baking.

Can I use a different gluten-free flour?

I highly recommend using the blend specified, as the almond and millet flours contribute to the texture and flavor. Substituting with all GF all-purpose flour may result in a denser bread. If you’re looking for more gluten-free baking inspiration, you might enjoy our recipe for gluten-free banana bread.

Why did my bread crack so much?

Celebrate those cracks! A deep, cracking “X” and a craggy top are the hallmarks of a proper Irish soda bread. It’s a sign of a good rise and adds to its rustic charm. It’s not a flaw—it’s a feature!