Gluten-Free Irish Soda Bread

It’s been 3 years that I’ve been 100% gluten-free. I’ve lost that sense of ‘missing out’ when it comes to birthday cake, 3am pizza, and bread baskets. If anything, I am glad I can’t partake because those aren’t exactly high vibe healthy foods. One exception to being glad would be when you’re drinking on a belly full of salad because everything else was breaded and in turn get wayyy more drunk than expected….yeah, I think every GF person learns that lesson at one point or another.
*GF Tip: pack gf crackers or even a slice of gf bread in your purse when you’re not sure what’s on the menu at a function {with an open bar}. Don’t be proud-it will SAVE you.

All that being said, I AM an Irish lass who has grown up on soda bread and refused to be denied my cultural carbs on the very day I’m most entitled to them. So after consulting with the Irish soda bread master, my Grandmother, and tweaking the recipe a few times, I finally was able to replicate the taste and texture to perfection. I hope you enjoy this delicious Irish classic with a noice cupa tea laughing with the ones you love. And don’t be alarmed if you polish off the loaf in one sitting- it’s expected.

Irish Soda Bread (Gluten & Sugar-FREE)

2 cups all-purpose gluten-free flour (TJ’s and Pamela’s brands work well)
1 tsp. xanthum gum (KEY ingredient to mimic gluten)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
4 Tbsp. butter, softened (aka 1/2 stick)
1/2 cup raisins
2 tsp. caraway seeds
2 eggs
2/3 cup buttermilk

Preheat oven to 375 degrees and lightly grease a pan. I used a cast-iron skillet but you could also use a spring-form or a straight up cookie sheet.

Mix all dry ingredients in a large bowl and add softened butter. I used 2 knives to “cut” it in until I eventually dove in with my hands to incorporate throughout. When done, the mix will look like course cornmeal.

Then beat 1 egg and add it to the dry ingredients along with the buttermilk. Mix thoroughly then knead lightly with flour-dusted hands.

Form dough into a ball and place on pan. Shape into a dome and strike a bold cross across the top with a knife. Then use the other egg’s white to brush a thin layer over dough to give it that golden glow.

Bake for 40-50 minutes –set your timer to 40 minutes and don’t open the oven until it goes off, then test center with a knife or cake tester. If completely dry, remove. If you think it could use more time, check at 5 min intervals to prevent drying out. Let it cool a bit before slicing with a bread knife. Because it’s a dry bread, a bread knife is necessary… as well as copious amounts of Irish butter, jam, and tea. My mouth is watering.