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
- 1 Tbsp. brown rice flour
- 1 1⁄2 cups sorghum flour
- 1⁄2 cup arrowroot starch
- 2 Tbsp. sugar
- 1 tsp. baking soda
- 1 1⁄2 tsp. baking powder
- 1 tsp. sea salt
- 1 1⁄2 tsp. xanthan gum
- 6 Tbsp. cold butter
- 3⁄4 cup plus 1 Tbsp. buttermilk, divided
- 2 large eggs
- 1 cup currants
- 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 3⁄4 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-inch circle. With a sharp knife, cut an “X” about 1⁄4 inch 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 to 3 days.