Gluten-Free Irish Soda Bread



Copyright Leslie Kahan Photography

 When a friend of advertising manager Kendall Egan called with an offer to make her a loaf of gluten-free Irish Soda bread, the only thing left decide was whether it should have caraway seeds or not.

"Caraway, for sure," was Kendall's answer. She and her family loved the bread so much, she decided to ask Kim Potter if we could share the recipe in the Spring issue of Gluten-Free Living. Kim generously said yes. But the more Kendall thought about it, the more she realized she wanted everyone to have the recipe.

So we include it here, just in time for you to make it for St. Patrick's Day. Kendall notes it is a little sweeter and cake-like than some traditional soda breads. She also says the flour you use is important. Kim used Mr. Ritt's flour, while Kendall made the loaf pictured here with King Arthur flour. She also recommends 1-2-3 Gluten Free Fortified flour, Cup 4 Cup flour or your own personal favorite.

Gluten-Free Irish Soda Bread

Preheat oven to 350
Spray one 9” round pan or two 6” round pans. Can also use loaf pans.

Mix wet and dry ingredients in separate bowls

Wet ingredients:
1 C raisins (let sit in wet ingredients to soften while dry ingredients are assembled)
2 eggs, lightly beaten
1 ½ C buttermilk
1 stick butter, melted and cooled

Dry ingredients
3 C high quality GF flour
¾ C sugar
1 tsp baking soda
1 tsp salt
1TBSP baking powder
1TBSP caraway seeds

Combine wet and dry ingredients and mix until just incorporated.

Split dough between two 6” round pans, leaving roughly heaped in center of pan.

Bake 50 minutes until lightly browned on top and cake tester comes out clean when inserted in center.
9” loaf will take approximately 60 minutes.

Recipe doubles easily, and freezes well after wrapping tightly in plastic wrap.