How to Make Irish Soda Bread

This Irish Soda Bread is SO EASY! A traditional, gluten-free bread with a crispy crust and tender crumb, perfect for any meal or snack.

Prep Time 15

Cook Time 35

Total Time 50

Course Bread

Cuisine Irish

Servings 8 servings

Preheat your oven to 425°F (220°C) to create a crispy crust.
Line your baking sheet with parchment paper or lightly grease it to prevent sticking.
In a large mixing bowl, combine the gluten-free all-purpose flour, baking powder, baking soda, sea salt, and caraway seeds. Whisk until well blended.
Gently fold in the rinsed and dried raisins or currants into the dry mixture.
Make a well in the center of the dry ingredients and pour in the buttermilk. Mix with a wooden spoon or spatula until the dough begins to come together; it will be sticky.
Turn the dough out onto a lightly floured surface. Gently knead the dough just until it forms a cohesive ball, about 30 seconds. Avoid over-kneading.
Shape the dough into a round loaf and place it onto the prepared baking sheet.
Score a deep cross on the top of the loaf with a sharp knife to help it rise evenly.
Bake the bread for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and transfer to a cooling rack. Let cool for at least 15 minutes before slicing.

Store Irish Soda Bread in an airtight container at room temperature for up to 2 days.
Freeze wrapped bread for up to 3 months; thaw and warm in oven before serving.
For a buttermilk substitute, mix 2 1/4 cups milk with 1 tablespoon lemon juice or vinegar.
Try seasonal variations by adding lemon zest, herbs, spices, or nuts for different flavors.
Do not over-knead the dough to avoid dense bread.

Keyword Easy, Gluten-Free, No Yeast, Quick, Traditional