Love biscuits and scones? You might just love Irish Soda bread too. My gluten-free version is a lightly sweet quick bread (no yeast needed) with a beautiful craggy top and sweet dried fruit inside. I like to grab the butter and honey and slather it on every slice. This easy bake comes together quickly because it uses baking soda and buttermilk to rise. Try this making this treat sometime soon and have it for breakfast, a midmorning snack or to celebrate Saint Patty’s Day. #shorts #quickbread #glutenfreebaking #wheatfree #celiacfriendly #irishsodabread #foodvideo #easy #trending #glutenfreerecipe #recipe #gfirishsodabreadrecipe
Gluten-Free Irish Soda Bread
Makes one 9” round loaf
Dry
3 1/4 cups Cup4Cup gluten-free Multipurpose flour
1 cup gluten-free oat flour
1 teaspoon sweet rice flour
3 tablespoons granulated sugar
1 teaspoon baking soda
1 teaspoon salt
5 tablespoons butter, cold
Wet
1 1/2 cups buttermilk
1/4 cup applesauce, unsweetened
1 large egg
1 cup currants or raisins, lightly dusted with flour
Preheat oven to 375F and set rack in the middle position. Grease a 9” cast iron pan or baking dish.
In a large mixing bowl whisk together dry ingredients except for butter. Next, cut in butter and set aside.
In a small mixing bowl combine buttermilk, applesauce and egg. Add wet ingredients to dry and mix until the dough just comes together. Stir in currants to evenly distribute them. Then, gather the dough into a ball and knead on a floured counter a few times until you can shape it into a round loaf. Transfer the dough to baking pan and score an “X” lightly into the top with a serrated knife. Bake for 45-50 minutes or until the bread tests done. Check the bread about 20 minutes into the bake for color and tent with foil if the bread is already browned. The bread is done when a cake tester inserted into the middle comes clean. Cool for 10 minutes and cut with a serrated knife.