Gluten-Free Irish Soda Bread Recipe - Allrecipes.com
Gluten-Free Irish Soda Bread Recipe
  • READY IN 1¼ hrs

Gluten-Free Irish Soda Bread

Read Reviews (35)

"Searching for recipes for a gluten-free diet can be challenging during the holidays. Here is a recipe for Irish soda bread that I have adapted over time for St. Patrick's Day. The recipe calls for rice and tapioca flour instead of wheat and it still tastes yummy! Good if wrapped and left overnight, but I think it tastes great right out of the oven. Serve with butter or jam." —  

Back
Next
+ Recipe Box + Shopping List + Menu Print

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan.
  2. Combine the rice flour, tapioca flour, sugar, baking soda, baking powder, and salt in a large bowl. In a separate bowl, whisk together egg and buttermilk . Make a well in the center of the dry ingredients and pour in the wet. Stir just until the dry ingredients are moistened. Pour into the cake pan.
  3. Bake for 65 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool on a wire rack, for 10 minutes before removing from the pan. Wrap bread in plastic wrap or aluminum foil and let stand overnight for the best flavor.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 1 hr 5 mins
  • READY IN 1 hr 15 mins

Footnotes

  • Remember to check all ingredients to be sure they are gluten safe.
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Nov 21, 2007

This recipe is wonderful. I am allergic to wheat and milk and so I just addapted the buttermilk to rice milk with 1 T vinegar. Most of the bread recipes that I have tried have turned out crumbly, but amazingly, this one is very nice and chewy. This will defenantly go in my recipe book! Like others have said, it needs to be about a total of 35 to 40 minutes cook time.

— 
Most Helpful Critical Review
Dec 01, 2008

I had high hopes for this bread after reading the reviews. In reality this bread is only so-so. It has the texture and moisture content of cornbread, but the taste of plain white bread. It would be fine for dipping in a soup, or making garlic toast from. It is not the soft bread for making sandwiches so many of us long for. Next I will try some of the other gluten-free bread recipes on this site.

— 
Aug 12, 2007

This was yummy. I love that you don't need zantham gum for this recipe. I was out of white rice flour so I substituted brown rice flour. Also, I had left over half-and-half so I added a tablespoon of vinegar to that and a little sour cream to make up the difference in the cup of buttermilk. This recipe did take 20 minutes less to bake but I don't think that is a negative. The outcome was delicious, it was bread! The brown rice gave it a fun darker color.

— 
Jun 03, 2007

This recipe is fabulous. It was easy to make and tastes awesome. You wouldn't even know it was gluten free. The only weird thing is that I took it out 20 minutes earlier than what the recipe called for because it was done. I was also cooking cookies at the same time, but I don't think that would have made that much of a difference.

— 
Mar 18, 2009

Maybe it's the fact that I haven't eaten bread in several months but I thought this was delicious. It was sweet, moist and chewy. More like a yummy breakfast bread than a more traditional dry soda bread. I substituted soy flour for the tapioca flour, and milk curdled with 1 TBS apple cider vinegar for the buttermilk.

— 
Jan 26, 2008

Very good recipe! I think it tastes a lot more like a cornbread style bread than soda bread, but still very, very tasty! I was out of whit rice flour so I used brown, and plain yogurt for buttermilk (I use this substitution all the time). I think next time I'll cut back the sugar to 1/3 or 1/4 c.,.

— 
May 11, 2010

Oh my gosh, guys: I'm eating bread. You have no idea how excited and thrilled I am to actually.be.eating.bread! This recipe was absurdly easy, and the ingredients are easy to find, as well, so it was also rather inexpensive to make. I didn't have any buttermilk (or any kind of milk, for that matter -- I'm dairy intolerant as well as gluten), so I added 2 tbs vinegar to some water to equal a cup. I also subbed out a half cup of rice flour for buckwheat flour and added ~2 tbs milled flaxseed (10g) and probably about ~1/4 c (10g) nutritional yeast to add some health to it. It is light, airy, and delicious -- thank you SO MUCH for this recipe! I almost cried. x)

— 
Jun 30, 2008

This is very, very good. It's a little sweet, but that's okay with us. The bake time is way off, though. I have a convection oven which reduces the baking time, but it still took only 25 minutes. Thanks for a great recipe.

— 

Rate This Recipe

Add a Photo!
Glad you liked it! Your friends will, too:
Did you tweak the recipe? Edit and save your own version of it!
Edit this recipe
ADVERTISEMENT

Nutrition

  • Calories
  • 207 kcal
  • 10%
  • Carbohydrates
  • 45.1 g
  • 15%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 1.3 g
  • 2%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 550 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
ADVERTISEMENT
 
ADVERTISEMENT

In Season

Related Videos

Play Video
Amazingly Easy Irish Soda Bread

See how to make old-fashioned Irish soda bread.

Play Video
Irresistible Irish Soda Bread

This soda bread is dense and moist, thanks to the tangy addition of buttermilk.

Play Video
Gluten-Free Banana Bread

See how to make a kid-approved banana bread with gluten-free flour.

More How-To and Recipe Videos »

Recently Viewed Recipes

Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States