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.
Video
Notes
*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.