Irish Soda Bread

Irish Soda Bread

Makes 1 loaf
This gluten-free version of the classic Irish soda bread is flavorful and crumbly, rather like an oversized scone, and best eaten within a day or two of baking.
  • 2/3 cup rice flour
  • 1/2 cup potato starch
  • 1/4 cup almond flour
  • 1/4 cup tapioca flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • pinch of ground cardamom
  • 3/4 cup buttermilk
  • 1/3 cup dried currants, soaked in hot water overnight and drained
  • 3 ounces (3/4 stick) unsalted butter, melted
  • 1 egg, beaten
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Preheat oven to 350°F.

Put rice flour, potato starch, almond flour, tapioca flour, sugar, baking powder, baking soda, xanthan gum, and cardamom into a large bowl and stir to combine. Set aside.

Put buttermilk, currants, butter, and egg into a second bowl and stir well to combine. Slowly pour buttermilk mixture over flour mixture and stir until combined. The batter will be sticky and thick.

Spread batter into a greased and rice-floured 6-inch pan and bake for 30 minutes, or until a toothpick inserted in the center of the bread comes out clean.

Slice bread and serve warm, or set aside to let cool to room temperature and serve.
Nutritional Info: 
Per Serving: Serving size: 1 slice, 160 calories (60 from fat), 7g total fat, 4g saturated fat, 35mg cholesterol, 190mg sodium, 21g carbohydrates, (1 g dietary fiber, 3g sugar), 3g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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