Gluten Free Irish Soda Bread
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Yield: Makes 1 medium-sized loaf (6-8 slices) 1x
Ingredients
Scale
- 2 cups oat flour
- 1 cup almond flour
- 1 cup tapioca starch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon xanthan gum (optional, for better texture)
- 1 ¼ cups buttermilk (or dairy free milk + 1 tablespoon vinegar)
- 1 egg (or flax egg for vegan option)
- 2 tablespoons melted butter or coconut oil
- 1 tablespoon honey or maple syrup (optional)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix dry ingredients – In a large bowl, whisk together oat flour, almond flour, tapioca starch, baking soda, salt, and xanthan gum.
- Combine wet ingredients – In a separate bowl, whisk buttermilk, egg, melted butter, and honey.
- Form the dough – Gradually add the wet ingredients to the dry ingredients, stirring gently until a sticky dough forms.
- Shape the loaf – Lightly flour your hands, shape the dough into a round loaf, and place it on the baking sheet.
- Score the top – Cut a deep cross on the top with a sharp knife to help the bread bake evenly.
- Bake for 35-40 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool before slicing – Let the bread rest for at least 15 minutes before slicing for the best texture.
Notes
- For extra flavor, add herbs, seeds, or dried fruit to the dough.
- Store at room temperature for 2 days, refrigerate for up to 5 days, or freeze slices for up to 3 months.
- For a dairy free version, use almond or oat milk with vinegar instead of buttermilk.
Find it online: https://zoominrecipes.com/gluten-free-irish-soda-bread/