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Kelli's Gluten Free Kitchen

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GF Irish Soda Bread

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Kelli

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This Irish Soda Bread has a hint of sweetness and a crunchy crust. It is not as dense and heavy as many gluten free breads tend to be. I keep craving this bread- so I made it again tonight. It’s great for breakfast too!

I stumbled upon this recipe in a MOPS magazine recently.

Irish Soda Bread

1 1/2 cups white rice flour (Bob’s Red Mill)
1/2 cup tapioca flour
1/2 cup white sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 egg
1 cup buttermilk*

*I have never purchased buttermilk at the store- but it is so easy to make a substitute. Place 1 tsp lemon juice in a one cup glass measurer and then fill to the 1 cup mark with milk. I usually make this first so it can sit for a while as I prep everything else.

Mix all the dry ingredients together in a mixing bowl- I use my Kitchen Aid. Then, mix the egg and buttermilk together. Add the egg/milk mix to the dry ingredients and mix until blended but no need to over mix. Bake at 350* for 65 minutes in greased 9 inch round spring form pan.

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2 responses to “GF Irish Soda Bread”

  1. zoleo1 Avatar
    zoleo1

    We just started the GF diet for my son about a month ago and we’re having a really hard time with bread. This looks yummy – how do you think it would turn out using all-purpose gluten free flour in place of the white rice and tapioca flours?

    Reply
    1. Kelli Avatar
      Kelli

      Breads are so hard! This is my favorite of all the breads I have made so far! Honestly, I don’t know how the all purpose would do. The tapioca flour adds a great texture. The white rice flour and tapioca are very cheap- compared to other options. I buy them in 4 packs off Amazon for about $10 using subscribe and save. I rarely use all purpose flour and usually use tapioca and rice flours. Feel free to email me at gfcouponer12@gmail.com anytime and we can chat more.

      Reply

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Hello,

I’m Kelli

I built this corner of the internet after celiac entered our house and I realized I had to relearn how to cook from the ground up. Recipes I’d known by heart suddenly betrayed me, and my confidence in the kitchen disappeared overnight. Out of that season of crumbly experiments, small victories, and determination to make food that still felt like home, this site slowly grew. I wanted to share that journey with you so your table can feel normal, maybe even a little faster than mine did.

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