Gluten-Free Irish Soda Bread
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
- 2 cups Bob’s Red Mill Gluten-Free 1 to 1 Flour
- 1 cup King Arthur Gluten-Free Measure for Measure Flour
- 1/4 cup sugar
- 1 tsp baking soda
- 1 Tablespoon baking powder
- ½ tsp Kosher salt
- 8 Tablespoons (1 stick) cold unsalted butter, cut into pats
- 1/2 cup packed Sun·Maid Zante Currants (combine currants & raisins in a zip lock bag with 1 Tablespoon of gluten-free flour – this prevents the currants & raisins from sinking to the bottom of dough)
- 1/2 cup Sun·Maid golden raisins
- 1 cup cold buttermilk, shaken
- 1 extra-large egg, room temperature
- 2 tsp grated orange zest
For Brushing On Loaf
- 1 Tablespoon melted butter
- 1 Tablespoon buttermilk
Directions
- Preheat oven to 375°F. Line a sheet pan with parchment paper.
- In a large bowl combine the gluten-free flour, sugar, baking soda, baking powder, and salt.
- Using a pastry cutter, cut the butter into the flour until the flour resembles pea-sized crumbs.
- Stir in the currants & raisins that have been coated with gluten-free flour.
- In a measuring cup mix together with a fork, the buttermilk, egg, and orange zest.
- Switch to using your hands to mix the 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.
- 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.
- Use a sharp knife to cut a small X on the top of the loaf.
- Bake at 375° for 50 – 55 minutes, or until golden brown and no wet batter is visible in the x slit.
- Cool in pan for 10 minutes then move to a cooling rack to cool completely before slicing. (Cuts better when cooled)
Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.
