Gluten-Free Irish Soda Bread with Smoked Salmon & Chive Butter
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
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 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 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)
Assembling the Appetizer
- Slice the soda bread into 1/4-inch thin slices
- 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.
- Mix the softened butter and chives together then spread a small amount onto each square.
- Top with a small fold of salmon & garnish with a 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.
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.
