Janelle Esker Yes, oh, yes! This is the Best Gluten-Free Irish Soda Bread! For me, having Celiac Disease is the hardest on any holiday. I think it is the temptation of all the food that is set out to eat and I can not have most of them. Holidays are also hard for fear of getting sick at someone else’s house!
I am Irish, so I love Saint Patrick’s Day! Not only was St. Patrick an amazing guy, but he was also one of the very first missionaries of the Christian faith. For sure, he should be celebrated by all!
Our family is happy to be able to share with you our recipe for the BEST gluten-free Irish Soda Bread!
Best Gluten-Free Irish Soda Bread
Serves 8
Ingredients
2 cups gluten-free flour mix
2 tsp. xantham gum
1 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
1 stick of room temperature butter (1/2 cup) or ghee
2 eggs
3/4 cup milk or unsweetened coconut milk
1 tsp. lemon juice
2 TBS. raw honey
1 cup of currants or raisins
DIRECTIONS
1. Preheat the oven to 375 degrees.
2. Dump all the ingredients into a large mixing bowl and beat on medium speed until all the ingredients all well combined. DO NOT OVERMIX.
3. Place the dough onto a terracotta baking stone. Shape into a circular mound.
4. Bake for 30-45 minutes until a knife comes out clean. Let sit for 30 minutes and then eat with butter! YUM!
HAPPY SAINT PATRICK’S DAY and Enjoy!
Blessings,
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I have this in the oven now. My hubby is going to love having this with his lunch today! Thank you for the easy recipe.
Hi Judy, thanks for stopping by and commenting! I hope your husband will enjoy this recipe…my family love it!
Can you replace the milk and lemon juice with buttermilk?
Hi Eileen,
Yes, you can substitute milk and lemon juice for the buttermilk…I do it all the time!
Thank you for sharing this sugar free and gluten free. We are gluten free but are transitioning away from sugar. Cant wait to make this bread!!!
I am so glad you found the recipe helpful! Best wishes as you continue on your gluten free and sugar free journey!
I am excited to try this recipe today but have 1 question. Should I pre heat the pizza stone before I put the dough on it????
Hi JR, I do not heat the pizza stone. Hope you will enjoy the recipe!
I just made these with coconut flour and all they did was crumbled. I tried a couple different receipts. Any advice?
Hi Kelly, I do have some advice…and I am so glad you asked because it will help every one of my readers! Coconut is a very crumbly flour. I can’t tell you how many times I have had a flop using just coconut flour. I use a combination of flours. For example when using coconut flour I usually also use tapioca or arrowroot with it. These are very starchy flours that work well with coconut flour. Starchy flours like tapioca or arrowroot act like glue. Another flour that I like to use with coconut flour is almond flour. For example, if a recipe calls for a cup of gluten free flour I might substitute it with 1/3 cup tapioca flour, 1/3 cup coconut flour, and 1/3 cup almond flour. I hope this will be a help to you!
If my flour has xantham gum do I need to add the additional measurement?
No need to add more xantham gum, Samantha. I know you are going to love this recipe!
I made this recipe today and loved it – just a little bit too salty. I will probably halve the salt next time and it will be perfect. Thanks for an easy, yummy bread! P.S. I soaked the raisins in rum all day before adding them in….hello wonderfulness 🙂
Oh, I love that you soaked the raisins in rum!!!!