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Classic Vs. Gluten Free Irish Soda Bread

Gluten Free Irish Soda Bread

The Prestons
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Prep Time 10 minutes

Ingredients
  

  • 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
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  • 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.
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  • 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.
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