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Gluten-Free Irish Soda Bread

Gluten-Free Irish Soda Bread

  • Prep

    10 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 15 m
ChristinaBunny

ChristinaBunny

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.

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 45.1g
  • 15%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 550 mg
  • 22%

Based on a 2,000 calorie diet

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.
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Reviews

Sigrid
123

Sigrid

11/21/2007

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.

LJCROMEY
63

LJCROMEY

8/12/2007

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.

misspotatohed
45

misspotatohed

6/3/2007

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.

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