Gluten-Free Irish Soda Bread with Smoked Salmon & Chive Butter


Gluten-Free Irish Soda Bread with Smoked Salmon & Chive Butter

  • Servings: 1 loaf
  • Difficulty: Easy

If you thought a good gluten-free Irish Soda bread was impossible, think again. After several attempts we finally found a combination that works and tastes great, so get ready for St. Patrick's Day. You don't have to miss out on a wonderful Irish tradition because this recipe is full of flavor & texture. Try it with your corned beef and cabbage meal or as an appetizer with salmon & chive butter or jam. You will love this GF Irish Soda Bread. 😋☘️

Ingredients for Chive Butter

  • 1 loaf Irish Soda Bread, recipe follows
  • 1 Tablespoon chopped chives
  • 1 stick butter, softened
  • 8-ounces smoked salmon, sliced
  • Fresh dill, for garnish


For Brushing On Loaf

  • 1 Tablespoon melted butter
  • 1 Tablespoon buttermilk



  1. Preheat oven to 375°F. Line a sheet pan with parchment paper.
  2. In a large bowl combine  the gluten-free flour, sugar, baking soda, baking powder, and salt.
  3. Using a pastry cutter, cut the butter into the flour until the flour resembles pea-sized crumbs.
  4.  Stir in the currants & raisins that have been coated with gluten-free flour.
  5. In a measuring cup mix together with a fork, the buttermilk, egg, and orange zest. 
  6. Switch to using your hands to mix batter together to form a wet dough that can be shaped into a round loaf. Dough will be very sticky. Place onto parchment lined baking pan & form a loaf, see pictures below.
  7. In a separate bowl combine the 1 Tablespoon of melted butter and 1 Tablespoon of buttermilk. With a pastry brush, brush the loaf with butter/buttermilk mixture.
  8. Use a sharp knife to cut a small X on the top of the loaf.
  9. Bake at 375° for 50 – 55 minutes, or until golden brown and no wet batter is visible in the x slit.
  10. Cool in pan for 10 minutes then move to a cooling rack to cool completely before slicing. (Cuts better when cooled)

Assembling the Appetizer

  1. Slice the soda bread into 1/4-inch thin slices
  2. Cut each slice into a 2-inch square or rectangle until you have 16 pieces. Wrap the remaining bread in plastic wrap & store in a cool dry place.
  3. Mix the softened butter and chives together then spread a small amount onto each square. 
  4. Top with a small fold of salmon & garnish with small sprig of fresh dill.

Note: Recipe for salmon and chive butter adapted from Dan Smith and Steve McDonagh, The Hearty Boys at Food Network.





Back to top

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.