Gluten-Free Irish Soda Bread

Serve this biscuit-like bread on St. Patrickʼs Day or any cool day with a big bowl of hot soup or stew.

Serves: 8Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Medium

Serves: 8

Ingredients

  • 1 Tbsp. brown rice flour
  • 1½ cups sorghum flour
  • ½ cup arrowroot starch
  • 2 Tbsp. sugar
  • 1 tsp. baking soda
  • 1½ tsp. baking powder
  • 1 tsp. sea salt
  • 1½ tsp. xanthan gum
  • 6 Tbsp. cold butter
  • ¾ cup plus 1 Tbsp. buttermilk, divided
  • 2 large eggs
  • 1 cup currants

Directions

  • Preheat oven to 375°F. Line a baking sheet with parchment paper, and sprinkle with brown rice flour. Set aside.
  • In the bowl of a food processor, combine sorghum flour, arrowroot starch, sugar, baking soda, baking powder, salt, and xanthan gum. Pulse to combine ingredients
  • Add the butter and pulse until the butter is the size of peas, working quickly because you want the butter to stay cold.
  • Add ¾ cup buttermilk and eggs and run the food processor until the dough comes together in a sticky ball. Stir in the currants.
  • Turn dough out onto baking sheet and quickly pat the dough down into a large 8" or 9" circle. With a sharp knife, cut an “X” about ¼" deep into the center of the loaf. Gently brush the top of the loaf with remaining buttermilk.
  • Bake for 30 minutes, or until the loaf is golden-brown and crispy on top. Allow to cool for 30 minutes on a cooling rack before serving. Store any remaining bread in an airtight container on the counter for 2–3 days.

Recipe Information

Serves: 8

Ingredients

  • 1 Tbsp. brown rice flour
  • 1½ cups sorghum flour
  • ½ cup arrowroot starch
  • 2 Tbsp. sugar
  • 1 tsp. baking soda
  • 1½ tsp. baking powder
  • 1 tsp. sea salt
  • 1½ tsp. xanthan gum
  • 6 Tbsp. cold butter
  • ¾ cup plus 1 Tbsp. buttermilk, divided
  • 2 large eggs
  • 1 cup currants

Directions

  • Preheat oven to 375°F. Line a baking sheet with parchment paper, and sprinkle with brown rice flour. Set aside.
  • In the bowl of a food processor, combine sorghum flour, arrowroot starch, sugar, baking soda, baking powder, salt, and xanthan gum. Pulse to combine ingredients
  • Add the butter and pulse until the butter is the size of peas, working quickly because you want the butter to stay cold.
  • Add ¾ cup buttermilk and eggs and run the food processor until the dough comes together in a sticky ball. Stir in the currants.
  • Turn dough out onto baking sheet and quickly pat the dough down into a large 8" or 9" circle. With a sharp knife, cut an “X” about ¼" deep into the center of the loaf. Gently brush the top of the loaf with remaining buttermilk.
  • Bake for 30 minutes, or until the loaf is golden-brown and crispy on top. Allow to cool for 30 minutes on a cooling rack before serving. Store any remaining bread in an airtight container on the counter for 2–3 days.

Nutrition Information

Nutrition Information
Amount per serving
Calories150
Total Fat0g
Saturated Fat0g
Cholesterol0mg
Sodium480mg
Total Carbohydrate35g
Dietary Fiber1g
Sugars3g
Protein3g