Gluten Free Irish Soda Bread
A cozy, homey bread dotted with dried currants and fantastic with a slab of Irish butter
Servings: 15 people
Calories: 300kcal
Equipment
- 9 inch glass pie pan or cake pan
- Parchment paper
Ingredients
- 4 Cups gluten free 1-1 flour mix xanthan gum added (if it doesn't have xanthan gum, add 1 1/2 teaspoon xanthan gum)
- 2 tsp salt
- 1 1/2 Tbsp white sugar
- 1 1/4 tsp baking soda
- 3 large eggs
- 2 Cup buttermilk
- 2 Tbsp melted salted butter
- 1/2 Cup dried currants optional
- 1 Tbsp melted salted butter for brushing on top
Instructions
- First, preheat the oven to 400° Fahrenheit. Line your 9-inch pie or cake pan with parchment paper and lightly grease, then set aside. In a large bowl, whisk together the flour, salt, sugar, and baking soda. In a separate medium bowl, whisk together the eggs, buttermilk, and melted butter. Add in the egg mixture, stirring the dough with a spatula or wooden spoon until fully combined (do not over mix - it will be very thick at this point). Add in the currants and gently fold in to combine. Then, using floured hands, carefully mold the dough into a ball and place into your parchment paper-lined pan. Cut a shallow X into the top of the bread dough using a sharp knife, and then brush the entire dough ball (it should not change shape it should hold a firm round ball shape) with the melted butter before baking.
- Bake the bread for 40-50 minutes or until tops and edges are brown and firm to the touch. To test if it's truly done, stick a skewer into one of the cut crevices - if it comes out clean it is done, if not, leave in for 5-10 more minutes. Serve warm with lots of Irish butter!