You don’t have to stop loving traditional Irish Soda Bread if you prefer a gluten free option. This crusty loaf stands up well and turns out authentically when made with a gluten free flour blend. I use Anita’s Organic Gluten Free Flour Blend, but any that you’ve proven in your baking experience should work fine.
- 3 1/2 cups of your favourite gluten free flour blend*
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 tablespoons butter, cold
- 1 egg
- 1 2/3 cups buttermilk
- 1 tablespoon rolled oats
- * 1 teaspoon xanthan gum (Optional but recommended as a binding agent if your gluten free flour blend does not contain Xanthan gum)
Preheat oven to 425°F
Mix together the flour, salt, and baking soda in a large bowl. Add the butter and rub into the flour mixture with your fingertips until it resembles small crumbs.
In a separate bowl, whisk the egg and buttermilk together
Make a well in the center of the dry ingredients and pour the liquid into the flour mixture.
Using your hand, bring the flour and liquid together to a loose dough. The dough should be quite soft, but not too sticky.
Turn onto a floured work surface and gently bring the dough together and then press into a round about 1 1/2 inches thick. Do not knead.
Place on a baking sheet dusted with flour or lined with parchment paper
Score the bread with a cross by pressing a knife about 1/4 inch into the dough.
Glaze the bread with the dregs of the buttermilk/egg mixture and sprinkle the top with rolled oats.
Bake for 15 minutes, then turn down the oven to 400°F and bake for 20 – 30 minutes more. When done, the loaf will sound slightly hollow when tapped on the bottom. Place an inverted fork under the loaf while cooling to keep the bottom crust crisp.
This loaf is delicious when sliced while slightly warm. It also makes great toast on the 2nd day.