Print Recipe

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.