This Gluten Free Soda Bread is the perfect accompaniment to your St. Patrick's Day dinner. It's so quick to make and is best eaten warm, slathered with salted Irish butter!
UPDATE: This recipe was originally posted on March 9, 2021 and has been updated with new copy, plenty of helpful tips, and new step-by-step photos.
I never was much of a traditionalist when it came to St. Patrick's Day dinner. I am part Irish, but when I was growing up I either didn't like Irish food or had never really had it. Things like corned beef and cabbage and Irish soda bread never really struck me as something yummy.
But as I grew up, my taste buds changed and I became a much more diverse eater, trying new things constantly and, for the most part, loving them. One of those was corned beef. Now, I could eat corned beef all the time (my favorite sandwich is a reuben).
After trying several recipes for soda bread, I finally settled on one from the New York Times. It's a recipe written by Darina Allen, who happens to be the owner of the famous Ballymaloe Cookery School in Ireland. What better recipe than one made by a true Irish chef?
What is Soda Bread?
Irish soda bread is a quick bread made with baking soda as the leavener. Apparently back in tough economic times, baking soda was used instead of yeast to make bread in many Irish homes as yeast was expensive. It was a way to still have good daily bread without breaking the bank.
In my research I found that traditional Irish soda bread recipes contain no currants or raisins at all. In fact, purists say real Irish soda bread should only contain four ingredients: flour, baking soda, salt, and buttermilk.
This bread isn't like other lofty gluten-free breads I make. It's a dense bread, but that doesn't mean it isn't soft or every bit as good, just different. Think beer bread in texture, soft and dense with a crunchy crust. I served it to both my husband and son, who absolutely loved it, as did I!!
here's what you'll need
- Kim's gluten free all purpose flour blend -- a store bought gluten-free flour blend may be substituted, but please note this has not been tested.
- Baking soda -- this is the leavening agent used in lieu of yeast or sourdough. It's what makes soda bread a "quick" bread.
- Salt -- all good bread requires salt.
- Buttermilk -- the baking soda reacts with the acid in the buttermilk, which is what makes the bread rise. I always use whole fat buttermilk when baking, but you could also substitute with low fat. I would not suggest subbing with fat free.
how to make gluten-free soda bread
In a large bowl, whisk together flour blend, salt, and baking soda.
Make a well in the center and pour in the buttermilk.
Stir with a spoon or silicone spatula until a soft dough forms.
Dump the dough out onto a parchment-lined baking sheet. Using floured hands and a bit more sprinkled on top, shape it into a round about 2-3 inches thick.
Cut a large X into the top of the dough using a sharp knife. Bake the bread at 450 degrees F for 15 minutes and then reduce the temperature to 400 and continue to bake for an additional 25 minutes, or until it makes a hollow sound when tapped.
Soda Bread FAQs
You can make your own a couple of different ways. One way is to add one tablespoon of lemon juice or vinegar for every cup of regular milk, stir, and let sit until thickened. Another (better) way to make buttermilk is to combine ¼ cup milk (or dairy-free milk) plus ¾ cup yogurt (or dairy-free yogurt), or ½ cup milk plus ½ cup Greek yogurt.
Covered on the counter, this bread will keep for only 2-3 days. You can also refrigerate it for up to about a week, but if you want to keep it longer, freezing individual slices is best. Soda bread will last in the freezer for 2-3 months.
Yes, certainly! Add 1 cup or 150 grams of raisins or currants while mixing the dough.
more gluten free St. Patrick's day recipes
- Irish potato candy
- gluten free Irish cream brownies
- gluten free rainbow cake
- gluten free mock rye bread
- perfect gluten free marble rye
I think you're really going to love this bread as much as we do! It's so easy to make and the perfect accompaniment to any meal and can be made so quickly without any forethought.
Gluten Free Soda Bread
Ingredients
- 3¼ cups (455g) Kim's gluten free bread flour blend (I have not tested this with any other flour blend, so I do not know if it will work the same)
- ½ teaspoon fine sea salt
- 1 tsp baking soda
- 1¾-2 cups (420-480 ml) whole buttermilk (definitely not fat free, but low fat may be used) (for dairy free, try mixing ¼ cup dairy-free milk plus ¾ cup dairy-free yogurt for every cup)
Instructions
- Preheat the oven to 450° F and line a baking sheet or cast iron skillet with parchment paper. Set aside.
- In a large bowl, whisk bread flour blend, salt, and baking soda together. Make a well in the middle and pour 1¾ cups (420 ml) of the buttermilk into the well. Stir with a wooden spoon or spatula until combined. If still dry, add 2 more tablespoon of the buttermilk and stir again. You're looking for a sticky, tacky dough.
- Dump dough out onto lightly floured surface and sprinkle a little flour on top. Coax the dough into a large round and place it on the baking sheet. Tap it into a round about 2 inches thick and about 6-8 inches wide.
- Cut an X in the top. Brush the top with any leftover buttermilk. Bake for 15 minutes, and then turn down the heat to 400° F and bake for an additional 25 minutes. When tapped, the loaf should sound hollow.
- Remove from the oven and allow to cool for at least 15 minutes before cutting into slices and serving with salted butter (preferably Irish).
- Store covered on the countertop for 2 days or in the refrigerator for one week. Slices may be frozen for about 2-3 months.
Notes
Adapted from NYTimes' Irish Soda Bread
Em says
I love this recipe so much! I have made it many times for my non-GF family, and it is one of the most requested things I make! Unfortunately, I have run into a snag, and was wondering if you could help — every time I make this recipe, I split the dough into six mini loaves. I haven’t made this recipe in a while (since before you updated the page!), and have forgotten what temperature I would bake them at. I was wondering if you had any advice, as I’ve been really craving these. Thank you! 🙂
Kim says
Hi, Em! Thanks so much!!
I'm not really sure if you're splitting the dough into six, but you could try baking one mini loaf first and set the temp to 350 and see how that does. I wouldn't go lower than 350, but you'll have to play around with it unfortunately.
Irene Mountford says
Made this morning and although it’s was quite sticky to work with it turned out to be the best recipe I’ve used for GF Soda bread. I plan to add a few seeds next time.
Emmilee says
This recipe is Great! It is super quick and easy and the bread came out very tasty. My non GF boyfriend loved it and he is not a fan of the non glutenous foods haha Is there a way to keep it soft? Ive tried putting your breads in ziplocs, bread box and few other things but it gets pretty firm and gummy. Does well with reheating though.
Kim says
That's awesome! Unfortunately, homemade breads (gluten free or not) don't last as long as store bought ones because they don't have all those additives in them that will keep them fresh longer. However, the best way to keep that same texture is to slice and freeze slices. You can freeze two slices together or whatever amount you think you'll need for one serving. Wrap those in plastic wrap and then put in a sealed container or ziptop bag. Thaw them still in the plastic wrap and they'll be just as soft as when they were freshly baked.
Missi says
Kim I’m exited to try this! Any chance it can be made dairy free? And substitute with df yogurt and/or milk? Hope so!
Kim says
Yes! I'm actually updating the recipe now to reflect that, but for dairy free you can with a homemade dairy-free buttermilk (df yogurt and milk is the best, in my opinion), but you could use df milk and lemon juice or vinegar.
Teresa says
I have made this a few times and I really enjoy it! But now the gf bread in the store is just so expensive, that I need to make this more often. Have you ever tried baking it in a loaf pan? I would love a solution that is a bit more bread-shaped...
Kim says
I haven't tried this in a loaf pan so I don't know if it would work without trying it myself, but you're welcome to give it a go. I do have other recipes for bread that use a loaf pan, but they are yeast based.
Susan says
Hi Kim and Teresa, I made this using a Pullman bread loaf tin and it turned out great. Same time and temperature as on a sheet pan but I added some psyllium husk powder as per your white sourdough recipe, Kim, and a small amount of honey to the mix. Thanks for all your recipes and flour blends, Kim! So appreciate all you do. 🙂
Kim says
Oh, awesome! That is so good to know, Susan!! And thank you so much 🥰🥰🥰
Marj Drewitt says
Hi Kim from Australia!
Do you have any gums in yr
flour mix please?
(am g/f, but react to the gums
too!) Any sub. suggestions
please? Thanks so much!!!
Kim says
I DO, I'm sorry! I wish I knew how to sub for gums, but I don't. 😔
Ann smith says
Hi I just leave the gum out and seems to work on most baking good luck
Kat Kirchner says
Absolutely unbelievable that you've put together a recipe that is gluten free but still has an AMAZING crunchy exterior and the crumb on the inside, oh my goodness! Unheard of with gluten free! I am excited to try your other recipes. This is genius.
Kim says
I'm thrilled you enjoyed it!!!
SarahBeth says
I am addicted to this recipe! I always add both rosemary and golden raisins. There's a cranberry sauce recipe I love that has rosemary in it, and I love the way the sweet and savory work together. I slice it, and put the slices in the freezer, then toast them from frozen.
The first time I made it, I hadn't watched the video, and rather than sticky, the dough was more like a developed bread dough. It came out perfect. The next time, after watching the video, I added more milk, and thought it was heavier. This may make a difference for people who don't like the texture.
I also add a full tsp of table salt. Twice I've had only 2 1/2 or 3 cups of Kim's flour. I subbed what was missing with a 1-1 GF flour mix, and and hoped that there would be enough of Kim's "good stuff" for it to work. I couldn't tell the difference, but would be afraid to sub more than one cup.
MD says
Ive made this multiple times and would say its turned out excellent half the time and undercooked and gummy the other half . I cannot determine what the difference in prep is. I use your bread flour mix, no substitutions. Do you think over mixing the dough in a mixer with a dough hook could cause the gummy interior? thanks!
Kim says
Yes, definitely that would cause gumminess. Think of this more like a biscuit dough than a regular bread dough.
Monica says
I made this tonight and it was fantastic! I have to say I was a little concerned when I put it in the oven, a little blob of oozy, sticky dough. What a wonderful surprise when it came out tall and springy!!!
I only made a half the recipe, which gave a beautifully proportioned loaf and was just enough to accompany our supper for four people.
I generally make a recipe exactly as written on the first try, but I dared to replace the buttermilk with leftover whey from making
some homemade ricotta earlier. I was afraid the pH wouldn't be right, but it worked like a charm. I even brushed some on top and it browned nicely. I suspect it played a role in the general deliciousness of the bread, too 🙂
I also used your bread flour blend to make some homemade ricotta gnocchi (it was a multicultural meal, lol) and it worked perfectly.
I am delighted, and will be recommending your website to all my gluten-free friends forthwith!!!
Kim says
Awe, yay!!!! I LOVE experimenting in the kitchen and it sounds like you are just like me with this (and I absolutely love the idea of using the leftover whey and I must try it next time I make ricotta). 😍
Brenda Loyd says
Hello Kim
I was wondering if I could sub or omit the whey protein isolate from this receipe. I did however see where you could sub with soy protein, is that soy protein isolate or just soy protein? Thank you.
Kim says
The protein is extremely important within the flour blend. It essentially takes the place of gluten in regular wheat-based flour (gluten is a form of protein). You cannot omit the protein, but I do offer alternatives and substitution suggestions. I would read through my suggestions within the flour blend post and you'll find everything that I recommend.
Cynthia Grover says
Monica, I would love to have your homemade ricotta gnocchi recipe! While in Italy I fell in love with semolina ricotta gnocchi in a reduced mushroom cream sauce, and would love to try to replicate it. The gnocchi mixture was baked in a large flat jelly roll pan, then cut into small triangles, then baked again briefly before being plated with the mushroom sauce. I have not been brave enough to try it with GF flour since eliminating gluten from my diet.
Adele Burbidge says
For the oven temperature, is it for a fan oven or a normal oven?
Kim says
Normal oven 🙂
Roseanne White says
Love this recipe. Made several
Loads some with raise and some without and shared with family and friends. Some people did not even know it was gluten free. Have some buttermilk left. Can you make the dough and freeze it without baking first?
Roseanne White says
Sorry for spelling, using my phone. Made several loafs, some with raisins and some without
Kim says
Haha! It's okay. I could read between the lines!!
I've never frozen the dough, but I bet it would work just fine 🙂
Elizabeth W says
This bread is SO good! I have no clue how to cook and was able to make this on my FIRST try because of Kim's instructions and video to go along with this bread. I was stuck eating those *way* overpriced (and kinda yucky!) GF sandwich breads from the supermarket until now. This is 10x better and so much more fulfilling. I cut my slices slightly on the thick side and am going to go slather some avocado & slice some tomato to go on top. Thank you so much Kim!
Kim says
Awe, thank you so much, Elizabeth, for your kind words!! I'm so glad you liked the soda bread 🙂
Phyllis says
Not great, very wet inside dry outside needed sugar raisins and something else. It needs to be dry! Expensive bought all those ingredients and I would not make it again. Disappointing.
Kim says
I'm so sorry you had problems, Phyllis! I assure you the recipe works great, so something must have been off. What flour blend did you use? Did you substitute anything within the blend or the recipe itself? I'd love to help you find success 🙂
Andrea says
I used King Arthur Gluten Free flour blend and my soda bread turned out great. It did take a lot longer to bake, but I live at high altitude (6700'), so that may be part of the reason why. Thanks for the recipe!
Cami Sue says
Hi there Kim! I love your recipes and have had success with them, except for your breads. I’ve tried the Italian loaf and now the Irish soda bread and neither worked for me. I follow the recipe exactly, I use your flour blend and still it isn’t working for me. My problem is that it never seems to cook fully. I even added time, and I still can’t seem to get the middle cooked. It looks cooked but when I cut it open, it’s sticky and gummy. Please help!
Kim says
Oh no, Cami Sue! I'm so sorry you're having problems with my breads. It's unusual because my breads are my most successful recipes on the blog, so I want to get to the bottom of what's happening and help you fix it.
Can you tell me what brands of components you are using for my bread flour blend? That will help me figure out what's going wrong. Also, for the Irish soda bread, are you using baking soda and not baking powder? I actually made that mistake when I first made this bread and it came out super gummy and completely raw in the middle and I was stumped, until I found out I used powder instead of soda. When I made it again with the proper ingredient, it came out fully baked and so wonderfully soft.
Any information you can give me that you think would be helpful would be greatly appreciated 🙂
Jen M says
Hi!
This bread looks fantastic, but I can't have buttermilk. Is there any chance I could use coconut milk yogurt or other dairy free yogurt in place of the buttermilk? I have had success with this substitution in other baked goods, but don't know if it will work in this type of recipe.
Thanks!
Kim says
I've never tried it, but it's worth a shot!
Bree says
Jen, did you get a chance to try the coconut yogurt substitution? How'd it chine out?
Fiona H says
I tried almond milk (with white wine vinegar in it to induce reaction with the soda) and it did not work. No colour, it did not rise much and it was like a brick. So I'm going to search for a specific GF, DF soda bread recipe as there must be more to it than simple substitution to make it non-dairy.
T says
I used Aroy-D Coconut Milk with an TBSP of ACV for every cup and waited for it to thicken. I used this as a substitute for buttermilk. I also put a pan of water underneath the bread while it was baking. The inside was right and not like a brick. The outside was crusty but did not darken due to the lack of dairy.
Denel Wardell says
My grandmother was an Irish immigrant. We had a lot of traditional Irish food...and she delighted in taking advantage of Americans' love for finding any excuse for a celebration...so we totally got into the whole St. Pattie's Day celebrations...including Irish Whiskey (though I had to wait until I was 13 and she was becoming more of a push-over for that one)...lol.
I have had Corned Beef and Cabbage every year for the last 50 years. It's one of my favorite "holiday meals". I was so glad to see this recipe, as I really LOVE Irish Soda Bread! Once again, you have made me hopeful for a good traditional holiday meal with my new limitations. I will be test-baking this week. Yeah, I know it is way before March...but you can't eat too much GOOD Irish Soda Bread.
Now, can you kindly give me a gluten free recipe for Carrigaline Whiskey Pie...lol
Kim says
Amen to that, Denel! I hope you like this bread. It's a really great quick bread that everyone in my family loves.
I've never heard of Carrigaline whiskey pie. Sounds interesting 🙂
Gillie says
Wanted some hot fresh bread tonight to go with a pot of vegetable beef soup, and then I remembered you had a recipe for soda bread. Easy to mix up, quick to get ready and oh so delicious! Soft, chewy, slight tang from the buttermilk. From start to finish, a lovely bread.
And not only did you write up a great recipe, but I'd never had buttermilk anything until your biscuits! Thank you for introducing me to the joys of buttermilk!
Kim says
Thanks, Gillie! I am addicted to buttermilk, especially in pancakes 🙂
Becky Clark says
Thanks so very much. I am really needing help right now as gluten free bread is approx $10 a loaf and yeast is hard to find. I have signed up for your newsletter but any extra recipes would be appreciated.
Pam V says
This is so good Kim!!!! Even cold its soft and delicious. I put fresh rosemary in it and the flavor is fantastic. Thank you!!!
Kim says
Thanks again, Pam! You must be cranking out the baking huh? 😊
Pam V says
It helps with staying home. Back to work tomorrow, making kolaches for the first time.
Lisa Fetty says
I am going to try and make this into rolls and see what happens
Kim says
Oooh, rolls sound delicious!
Janet says
That looks terrific & I agree that who wants low-fat/fat free buttermilk!
Kim says
Thanks, Janet! I wish all stores would sell full-fat buttermilk.