Recipe: Gluten-free Irish soda bread
Life & Style

Recipe: Gluten-free Irish soda bread

AN IRISH classic, the ever versatile soda bread seems to hold up better than most loaves when converted to gluten-free.

As long as you don't skimp on the buttermilk, gluten-free flour can be more dense than usual flour so needs to get properly wet before baking, you shouldn't notice too much difference.

Here's a simple recipe for a classic Irish soda bread using gluten free flour:

For one medium loaf you will need:

340 grams gluten free flour

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2 tablespoons vinegar

1 tablespoon salt

3/4 teaspoons baking soda (three to cook with,  a fourth to sprinkle on the bread)

1/2 pint of buttermilk

Real Irish butter to serve

Method:

First Pre-heat the oven to 220C

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Make the dough: Mix the flour, vinegar, salt and most of the baking soda together in a bowl, ensure the dry ingredients are well mixed and then slowly pour in the buttermilk.

Mix all of the ingredients together until you have a big ball of dough.

Knead the dough: This is the fun part!

Once the dough is fully kneaded get a sharp knife and finish it off by slashing a big X into the top.

Carefully place the dough ball onto a greased oven tray (or in one of those fancy vintage skillet things if you own one).

Cook the soda bread for around 35-40 minutes or until it is lightly browned and sounds hollow when you give it a knock.

Use the last teaspoon of baking soda to dust the top of the cooked bread.

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Ideally, you should leave it to cool down for ten minutes.

Finally, slather with an inch of real Irish butter and enjoy.