Irish soda bread came from mid-nineteenth century Ireland. As baking soda became available, bakers quickly integrated it into bread. In the 1800’s, soda bread consisted of salt, flour, buttermilk, and baking soda. This recipe is a modified version for those who are gluten free. A favorite way to eat Irish soda bread is toasted with salted butter generously applied.
Gluten-Free Irish Soda Bread
Ingredients
- 2 cups of gluten-free sorghum blend
- 1 tsp of baking soda
- 3 tbsp of cane sugar
- 1 tsp of baking powder
- 1 tsp of salt
- 1 large egg - room temperature
- 1 cup of buttermilk thinned with 1/4 cup water - shaken
- 1 1/2 tsp of xanthan gum
- 1/2 stick of butter
- 1 tbsp of caraway seeds toasted
- 1/2 cup of dried currants
Instructions
- Set oven to 375 F. Apply grease to a 6-inch nonstick round loaf pan.
- Using a large mixing bowl whisk together the baking powder, sorghum blend, sugar, salt, baking soda, and xanthan gum. Mix in the milk, egg, butter, currants, and caraway seeds.
- Using an electric mixer, slowly mix together all ingredients. Distribute the batter into the pan. Using a wet spatula, even the top. Once smooth, take a sharp knife and slice an X across the top to allow the bread to expand as it rises.
- Place in the center of the oven and bake for 55 minutes. It will be done when the top of the loaf is browned and there is a hollow sound when the loaf is tapped on. To be sure the loaf is complete, test the internal temperature which should reach 205 F.
- After removal, let the loaf cool in the pan for 10 minutes on a cooling rack. After than remove the loaf from pan and continue to let cool until ready to eat.
Whether it is for St. Patricks Day or just because you love Irish Soda Bread. I hope you enjoy this gluten free version of Irish Soda Bread! Enjoy!