Irish Soda Bread - Gluten-Free

    Recipe Picture:Irish Soda Bread - Gluten-Free
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    Irish Soda Bread - Gluten-Free

    (59)
    1hour25min


    60 people made this

    Irish Soda Bread uses bicarb soda as a leavening agent instead of yeast. This recipe is gluten-free as well. It's extra good if wrapped and left overnight, but tastes great right out of the oven. Serve with butter or jam.

    Ingredients
    Serves: 8 

    • 1 1/2 cups (185g) white rice flour
    • 1/2 cup (60g) tapioca starch
    • 1/2 cup (125g) white sugar
    • 1 teaspoon bicarb soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1 egg
    • 1 cup (250ml) buttermilk

    Directions
    Preparation:10min  ›  Cook:1hour5min  ›  Extra time:10min cooling  ›  Ready in:1hour25min 

    1. Preheat oven to 180 degrees C. Grease a 23cm round cake tin.
    2. Combine the rice flour, tapioca starch, sugar, bicarb soda, baking powder and salt in a large bowl. In a separate bowl, whisk together egg and buttermilk . Make a well in the centre of the dry ingredients and pour in the wet. Stir just until the dry ingredients are moistened. Pour into the cake tin.
    3. Bake for 65 minutes in the preheated oven, or until a skewer inserted into the centre comes out clean. Cool on a wire rack for 10 minutes before removing the bread from the pan. Wrap bread in cling wrap or aluminium foil and let stand overnight for the best flavour.
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    Reviews and Ratings
    Global Ratings:
    (59)

    Reviews in English (46)

    by
    129

    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.  -  21 Nov 2007  (Review from Allrecipes USA and Canada)

    by
    64

    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.  -  12 Aug 2007  (Review from Allrecipes USA and Canada)

    by
    46

    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.  -  03 Jun 2007  (Review from Allrecipes USA and Canada)

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