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

Ingredients

For Brushing On Loaf

  • 1 Tablespoon melted butter
  • 1 Tablespoon buttermilk

Directions

  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 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.

 

 

 

 

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Gluten-Free Irish Soda Bread

Gluten-Free Irish Soda Bread

  • 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 Brushing On Loaf

  • 1 Tablespoon melted butter
  • 1 Tablespoon buttermilk

Directions

  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 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.
  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)

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.

 

 

 

 

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Irish Soda Bread

Irish Soda Bread

  • Servings: 1 loaf
  • Difficulty: Easy

Get ready for St. Patrick's Day with this delicious Irish Soda Bread. Not only is it full of flavor it's also a great accompaniment to corned beef and cabbage. Left alone or topped with your favorite butter or jam you will love this soda bread. 😋☘️

Ingredients

  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tsp baking soda
  • 1½ tsp Kosher salt
  • 8 Tablespoons (1 stick) cold unsalted butter, cut into pats
  • 1¾ cups cold buttermilk, shaken
  • 1 extra-large egg
  • 2 tsp grated orange zest
  • 1 cup dried currents mixed with 1 Tablespoon of flour

Directions

  1. Preheat oven to 375°F. Line a sheet pan with parchment paper.
  2. Combine flour, sugar, baking soda, and salt in the bowl of an electric mixer using the paddle attachment. Add butter & mix on low speed until butter is mixed into the flour & resembles peas.
  3.  Shake the buttermilk before pouring into a 2-3 cup measuring cup.  Lightly beat the buttermilk, egg, & orange zest with a fork. With the mixer on low speed, slowly add the buttermilk mixture to the flour just to blend. Don’t over mix.
  4. Combine the currants with 1 Tablespoon of flour and add to the dough mixture. It will be very wet. Do not overbeat. You just want to incorporate the currants.
  5. Place dough onto a well-floured board and knead it a few times into a round loaf.
  6. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a sharp knife. (Do not press the knife deeply into the dough.)
  7. Bake 45 – 55 minutes, or until a toothpick comes out clean & bread is golden brown. When you tap the loaf, it should have a hollow sound.
  8. Cool on a baking rack. 

Note: Irish Soda Bread recipe adapted from  Ina Garten, 2006, Barefoot Contessa at Home.

Irish Soda Bread goes great with salmon, chive butter and dill as well as your favorite jam & cream cheese. Let your imagination fly!

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.

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Irish Soda Bread with Smoked Salmon & Chive Butter

Irish Soda Bread with Smoked Salmon & Chive Butter

  • Servings: 16 pieces
  • Difficulty: Easy

Get ready for St. Patrick's Day with this amazing appetizer. Smoked salmon topped with chive butter & dill ... all sitting atop a delicious piece of Irish soda bread. Your guests will devour this and the compliments will be endless! 😋☘️

    • Ingredients

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

Irish Soda Bread Ingredients

      • 4 cups all-purpose flour
      • 1/4 cup sugar
      • 1 tsp baking soda
      • 1½ tsp Kosher salt
      • 8 Tablespoons (1 stick) cold unsalted butter, cut into pats
      • 1¾ cups cold buttermilk, shaken
      • 1 extra-large egg
      • 2 tsp grated orange zest
      • 1 cup dried currents mixed with 1 Tablespoon of flour

Irish Soda Bread Directions

      1. Preheat oven to 375°F. Line a sheet pan with parchment paper.
      2. Combine flour, sugar, baking soda, and salt in the bowl of an electric mixer using the paddle attachment. Add butter & mix on low speed until butter is mixed into the flour & resembles peas.
      3.  Shake the buttermilk before pouring into a 2-3 cup measuring cup.  Lightly beat the buttermilk, egg, & orange zest with a fork. With the mixer on low speed, slowly add the buttermilk mixture to the flour just to blend. Don’t over mix.
      4. Combine the currants with 1 Tablespoon of flour and add to the dough mixture. It will be very wet. Do not overbeat. You just want to incorporate the currants.
      5. Place dough onto a well-floured board and knead it a few times into a round loaf.
      6. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a sharp knife. (Do not press the knife deeply into the dough.)
      7. Bake 45 – 55 minutes, or until a toothpick comes out clean & bread is golden brown. When you tap the loaf, it should have a hollow sound.
      8. Cool on a baking rack. 

Note: Irish Soda Bread recipe adapted from Ina Garten, 2006, Barefoot Contessa at Home.

 

    • Directions

      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 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.

 

 

 

 

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