Gluten-Free Irish soda bread can be hard to find in the stores. Most store-bought varieties can be filled with artificial preservatives and loads of sugar.
The taste will also pale in comparison to the homemade version. My mom’s homemade bread is so much better.
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For as long as I remember every year in March my mom makes about 5 loaves of Irish Soda bread. This was the best part of the St Patty’s Day celebration. It tasted best served warm out of the oven.
Having been diagnosed with Non-Celiac gluten sensitivity I could no longer partake in this yearly tradition and was quite bummed.
Wanting to still enjoy this tradition I decided to start experimenting with some gluten-free flours to find something that tasted similar. I have been using buckwheat and millet for some of my other bread recipes so I tried putting these two together and was quite pleased with the results I got from this recipe.
If you are not fond of these flours you could also swap them out with about two cups of an all-purpose gluten-free baking flour instead.
My past experiences with dairy have been negative so I decided to look for a substitute for buttermilk. After scouring the internet I learned that you can take any plant-based milk and make a plant-based substitute by curdling it with apple cider vinegar or lemon juice.
I have tried this recipe with both coconut and almond milk. Either works well. If you don’t like coconut milk you can substitute in buttermilk if you have no dairy issues or you can use another variety of non-dairy milk.
I’ve seen other Irish soda bread recipes call for sugar which I thought was kind of unnecessary. This bread has the consistency more in the vein of a scone and there is no need for too much sweet taste.
I often try to keep with natural sweeteners in my recipes. Following my mom’s tradition, I used raisins. These are pretty sweet on their own so it was a good addition without any added sugar. She will also add currents but I do not really like them so I skipped them this time.
How to Make Gluten-Free Irish Soda Bread
With this recipe, I used a Kitchen Aid mixer to mix the bread, but you can also use a large mixing bowl. First, all the dry ingredients and put them in the mixer on low until well blended. In a small bowl mix vinegar and coconut milk together and set aside.
Then add the wet ingredients to the dry ingredients, and top with the raisins. Set the kitchen aid on low and mix until it forms a sticky paste
Line the pie plate with parchment paper and pour the mixture into the plate. Add extra flour to help get it off the sides of the bowl Slice an X in the top.
Some recipes will call for using a cast iron or baking sheet, but I found that using a pie plate was a good way to get it to that “loaf” look. I have been using parchment paper for easy cleanup. If you don’t have any paper on hand you can just grease the pan with oil.
Cook for 45 to 50 minutes or until golden brown. Let cool on a wire rack for 10 minutes and serve. It’s the perfect complement to your upcoming Saint Patty’s Day celebration. Get the recipe below.
Equipment Used in this Recipe*
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Gluten-Free Irish Soda Bread
- 2 cups Millet flour
- 2 cups Buckwheat flour
- 1 tsp Baking soda
- 1 tsp Baking powder
- 2 cups Coconut milk (1 13.oz can)
- 2 tbsp Apple cider vinegar
- 1 cup Raisins
- Parchment paper
- Pre-heat oven to 425 degrees Fahrenheit.
- In a small bowl combine the coconut oil and apple cider vinegar and set aside.
- In a large mixing bowl place all the dry ingredients and mix. Or if you use a Kitchen Aid mixer set the mixer on low.
- Add the vinegar and coconut milk mixture and the raisins to the large bowl.
- Mix all ingredients until a sticky paste. When using the Kitchen aid put the mixer on low for a minute or until it forms a sticky paste
- Line the pie plate with parchment paper and pour the mixture into the plate.
- Add extra flour to help get it off the sides of the bowl
- Slice an X in the top.
- Cook for 45 to 50 minutes or until golden brown.
- Let cool on a wire rack 10 minutes and serve.
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