Print

Irish Soda Bread

Print Recipe

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Loading...

Cut into a warm loaf of gluten-free Irish soda bread this Saint Patrick’s day, and share in this crusty goodness together. It’s perfect served hot with butter and jam. (Recipe from Betty Crocker)

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes

Ingredients

  • 2 cups Betty Crocker All-Purpose Gluten-Free Rice Flour Blend
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1/4 cup raisins
  • 1/4 cup sugar
  • 3 tablespoons butter, softened
  • 1 egg
  • 1 cup buttermilk

Instructions

  1. Heat oven to 450 degrees Fahrenheit. Grease cookie sheet with shortening or cooking spray.
  2. In medium bowl, stir together flour blend, baking soda, baking powder, salt and xanthan gum. Stir in raisins and set aside.
  3. In large bowl, beat sugar, butter, and egg with electric mixer on medium speed for about 2 minutes, or until light and fluffy.
  4. Gradually stir in flour blend mixture alternately with buttermilk, beginning and ending with flour blend mixture.
  5. Place on surface lightly sprinkled with flour blend. Knead gently 4 or 5 times.
  6. Place dough on cookie sheet; pat into circle about 1 1/2 inches thick. With sharp knife, cut X across loaf about 1/2 inch deep.
  7. Bake for 5 minutes; reduce heat to 350 degrees Fahrenheit, and bake 25 minutes longer, or until golden brown and bottom sounds hollow when tapped.
  8. Remove from pan to cooling rack. Cool completely before slicing, about 4 hours.
  9. Serve with butter and jam, if desired.

Find it online: https://eat-gluten-free.celiac.org/irish-soda-bread/