See below for tips and notes on making, storing, and reheating this gluten-free Irish soda bread recipe.

 

Tips for making this recipe

  Preheat the oven to make sure your bread bakes and rises evenly. Make sure your baking soda is fresh. Mix a teaspoon with vinegar and see the chemical reaction that occurs. If there is little fizz you may need a new box of baking soda. Use a 1:1 Gluten-free baking flour blend with a binding agent like xantham gum or tapioca starch. These blends should also use lighter flours (rice, corn, potato starch, tapioca, etc). They give a lighter texture than heavier flour like garbanzo bean flour. If your flour does not have a binding agent you can add xantham gum or tapioca flour. Add one teaspoon of binder per cup of flour. Be careful when measuring the flour. Use a spoon to scoop the flour into the measuring cup until it's filled to the brim. Then cut off the excess with the back of the spoon or a butter knife. A larger baking sheet is helpful to accommodate the bread expansion. Make sure your coconut oil is solid when you use it in the recipe. Be careful not to overmix the dough. Watch when it’s blending to prevent it from being over-mixed. Don’t forget to cut an “X” in the center of the dough before baking. Cool the bread fully before cutting it into it to prevent it from crumbling and falling apart. Use a serrated knife to cut the bread into slices. Use parchment paper or a reusable baking mat for easy cleanup.

Additions/substitutions/variations for this recipe

If you are missing any ingredients or looking for variations on the recipe learn more here.

Recipe additions

  Common additional ingredients include:  

• Gluten-free whole grains, oats, cornmeal
• Herbs (rosemary, chives, parsley, thyme)
• Spices (nutmeg, ginger, cinnamon)
• Dairy-free cheese
• Citrus zest
• Dried fruit
• Nuts and seeds

  If you don’t have a certain ingredient you can also substitute something else. Maple syrup, granulated sugar, or another sweetener can be used in place of honey. Or you can skip the sugar altogether. Use a flax or chia egg or egg replacement* in place of the regular egg. This will also make the recipe vegan.

 

Substitutions for this soda bread

  Substitute in other gluten-free flours (almond, coconut, millet, buckwheat). Some of these are denser flours and will yield denser bread. Using different flours may also require a teaspoon or two of a binder like xantham gum or tapioca starch. This may affect the amount of liquid, temperature, and baking times in the recipe. A dairy-free vegan butter can be used in place of coconut oil. Non-dairy buttermilk can have any unsweetened non-dairy milk. Lemon juice, cream of tartar, and white vinegar can also be used in place of apple cider vinegar. If you are not dairy-free you can use regular butter and buttermilk in this recipe.

 

Gluten-free Irish soda bread recipe variations

  Variations of this recipe include

• Savory soda bread
• Add an egg watch to your soda bread
• Paleo Irish soda bread
• Vegan Irish soda bread
• Mix without the mixer

Savory soda bread omits sugar and adds salt, cinnamon, and herbs or spices. An egg wash on soda bread will create a shiny golden crust and help it rise faster. This is done by brushing the combination of a tablespoon of water and egg on top of the unbaked dough. Paleo Irish soda bread contains almond, coconut, and arrowroot or tapioca starch instead of gluten-free flour. This may create heavier bread but still has a great nutty, slightly sweet, and mildly tangy taste. To make vegan soda bread all you need to do is swap out the egg for a vegan substitute like an egg replacement or chia egg. Mix your dough without the mixer. Take the mixing slowly so as not to overmix the dough. Additions, substitutions, and variations may change the amount of liquid in the recipe needed. This ensures your dough will be the right consistency. These alterations will also affect the nutrient profile.

 

How to store Irish soda bread

  Once your soda bread has completely cooled you can store it for later or eat some and then store the leftovers for later. If you haven’t eaten the bread yet it is recommended to store the bread without cutting it. Then tightly wrap the bread in plastic or aluminum foil. Then place it in the breadbox or counter at room temperature. If you want to keep it in the refrigerator place it in an airtight container and pop it in the fridge. If you wind up freezing your bread place it in a freezer-safe bag to keep it fresh. Also, just know that the texture may change due to freezing and thawing. It will still taste good though. The gluten-free Irish soda bread will stay fresh on the counter for 2 to 3 days. In the fridge, it will stay good for up to 7 days. If you freeze the bread it can last up to 3 months.

 

How to reheat Irish soda bread

  Irish soda bread tastes great cold but if you want to warm up your leftovers there are a few easy you can do it.  

• Cook in the oven at 350 degrees Fahrenheit for 10 to 15 minutes until heated through
• Warm up the bread in the toaster oven for the same time as the oven
• Microwave the soda bread for 20 to 30 seconds
• Heat up the Irish soda bread in a skillet on the stove for a few minutes until its crispy and warm

Nutritional information

*Nutritional information is estimated using Nutrifox nutrition label maker*