Gluten Free Irish Soda Bread

Submitted by: Admin on 03/14/2012
Gluten Free Irish Soda Bread 2949 views
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1 cup gluten-free millet flour

1/2 cup sorghum flour

1/2 cup potato starch (not potato flour!)

2 tablespoons raw sugar

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1 teaspoon sea salt

2 teaspoons xanthan gum

5 tablespoons Spectrum Naturals Organic Shortening

3/4 cup plain non-dairy milk with 1/2 teaspoon lemon juice, or mild rice vinegar added

2 free range organic eggs or Ener-G Foods Egg Replacer

1 tablespoon honey or raw agave nectar

1 to 3 teaspoons caraway seeds, to taste (or use grated orange peel)

1 cup currants or raisins


Whisk the dry ingredients together in a large mixing bowl. Cut in the shortening with a whisk, fork or pastry cutter.

Whisk the wet ingredients together in a separate bowl.

Make a well in the center of the dry ingredients and add the non-dairy milk, beaten eggs and honey, gently mixing as you go. I use a soft silicone or rubber spatula to do this. If you need a little more non-dairy milk to moisten the dough, add a tablespoon at a time and stir in.

When the dough is evenly moist- like sticky biscuit batter, add the caraway and raisins. Stir only briefly to mix them in.

Scrape and spoon out the dough into the prepared cake pan; and use wet hands to flatten and smooth the dough into a round loaf.

Using a sharp knife, slice a criss-cross into the dough and wiggle it a bit from side to side to make a wider dent. [According to Irish folklore, the criss-cross discourages the mischievous fairies from messing with your humble loaf of bread. In case you were wondering.]

Place the pan into the center of a preheated oven. Bake for about 30 minutes, until the loaf is golden and crusty and sounds hollow when thumped. Insert a wooden toothpick into the center to test for doneness.

Cool on a wire rack for five minutes; and turn the loaf out of the pan to cool to room temperature on the rack.

This sweet and tender bread is fabulous warm from the oven, even if it tends to crumble a bit. It gets a bit sturdier as it cools.





Time to prepare






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