This gluten free Irish soda bread is a classic and the perfect side to your St. Patrick’s Day meal. This version includes directions for a dairy free option, which would also make it vegan.
This gluten free Irish soda bread is adapted from my grandma’s recipe. Her version calls for butter, buttermilk, and regular flour. I loved it, it’s my favorite and I look forward to hers every year. My grandma’s Irish Soda Bread is hands down, one of the best you’ll ever have. Everyone has their own version. Some are more like a quick bread, and some are like my grandma’s – more like a scone/biscuit.
Since Adam and Kelsey can’t eat the original version anymore, I’ve adapted it to be gluten free and dairy free. I must say though, the version with real butter in it can’t be topped. The butter really is an important part of this dish so if you can have milk/dairy, use the real stuff.
Not that the dairy free version isn’t good. It is. It’s just not quite the same without the butter. If you’re just lactose intolerant, try it with ghee!
My grandma also makes hers with dried currants and a little bit of caraway seeds. The caraway seeds give the bread a slightly savory taste that’s really good. You can skip them if you want, but I do recommend using them. I also really love the dried currants over raisins. They’re sweet, soft, and so much better then raisins. I buy organic ones at my local co-op but you can also get them online. I usually see them this time of year at the grocery store with the raisins so check to see if your stores carries them too.
This Gluten Free Irish Soda Bread is great alongside your corned beef and cabbage. And it’s even better the next day when you toast it and serve it with my favorite ever Corned Beef Hash.
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Gluten Free Irish Soda Bread
This gluten free Irish soda bread is a classic and the perfect side to your St. Patrick’s Day meal. This version includes directions for a dairy free option, which would also make it vegan
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or lightly spray with non-stick spray.
- In a large mixing bowl, sift together the flour, salt, sugar, baking soda, baking powder, and cream of tartar.
- Blend in the butter (or shortening) with a pastry blender with a pastry blender until it resembles course corn meal.
- Add the buttermilk and stir until mixed. Stir in the currants and caraway seeds.
- Shape into a ball and place on the prepared baking sheet. With the palm of your hand, flatten the dough into a circle (about 7 inches x 2 inches thick leaving it slightly domed in the center). Cut a cross in the top.
- Bake at 350 degrees for 45-50 min. Cool on a wire rack, serve warm or room temperature. Store in an airtight container up to 2 days. Can be frozen.
*Shortening or vegan butter can be used instead. **1 cup milk (regular OR non-dairy) PLUS 2 Tbsp white vinegar can be used in place of the buttermilk.
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