Gluten-Free Irish Soda Bread | Dorothy Lane Market

Gluten-Free Irish Soda Bread

PREP TIME 5 mins
COOK TIME 30 mins
SERVINGS 8
Chef Carrie Walters
  • POSTED Aug 20th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 2 cups all-purpose gluten-free flour blend
  • 1½ tsp baking soda
  • 1 tsp gluten-free baking powder
  • ¾ tsp salt
  • ½ tsp xanthan gum (if not in gluten-free flour blend)
  • ½ cup currants
  • ¼ cup sugar
  • 3 Tbsp butter, softened
  • 1 egg
  • 1 cup buttermilk

INSTRUCTIONS

1
Heat oven to 450°F and grease cookie sheet with shortening or cooking spray.
2
In a medium bowl, stir together flour blend, baking soda, baking powder, salt, and xantham gum. Stir in currants and set aside.
3
In a large bowl, beat sugar, butter, and egg with electric mixer on medium speed about 2 minutes or until light and fluffy.
4
Gradually stir in flour blend mixture alternating with buttermilk, beginning and ending with flour blend mixture.
5
Place on a surface that has been lightly sprinkled with flour blend. Knead gently 4 or 5 times. Place dough on cookie sheet and pat into circle about 1½ inch thick. With a sharp knife, cut X across the loaf about 1/2-inch deep.
6
Bake at 450°F for 5 minutes. Reduce heat to 350°F and bake 25 minutes longer or until golden brown and bottom sounds hollow when tapped. Remove from pan to cooling rack. Cool completely before slicing, about 4 hours.

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Gluten-Free Irish Soda Bread

Dorothy Lane Market
PREP TIME 5 mins
COOK TIME 30 mins
SERVINGS 8

INGREDIENTS

  • 2 cups all-purpose gluten-free flour blend
  • 1½ tsp baking soda
  • 1 tsp gluten-free baking powder
  • ¾ tsp salt
  • ½ tsp xanthan gum (if not in gluten-free flour blend)
  • ½ cup currants
  • ¼ cup sugar
  • 3 Tbsp butter, softened
  • 1 egg
  • 1 cup buttermilk

INSTRUCTIONS

1
Heat oven to 450°F and grease cookie sheet with shortening or cooking spray.
2
In a medium bowl, stir together flour blend, baking soda, baking powder, salt, and xantham gum. Stir in currants and set aside.
3
In a large bowl, beat sugar, butter, and egg with electric mixer on medium speed about 2 minutes or until light and fluffy.
4
Gradually stir in flour blend mixture alternating with buttermilk, beginning and ending with flour blend mixture.
5
Place on a surface that has been lightly sprinkled with flour blend. Knead gently 4 or 5 times. Place dough on cookie sheet and pat into circle about 1½ inch thick. With a sharp knife, cut X across the loaf about 1/2-inch deep.
6
Bake at 450°F for 5 minutes. Reduce heat to 350°F and bake 25 minutes longer or until golden brown and bottom sounds hollow when tapped. Remove from pan to cooling rack. Cool completely before slicing, about 4 hours.

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