This gluten-free Irish bread is a rustic, hearty loaf made with a blend of gluten-free flours, buttermilk, and a touch of honey. It delivers the classic dense crumb and slightly tangy flavor of traditional Irish soda bread, but without any wheat. The key is using a reliable flour blend and letting the batter rest, which ensures a tender, non-gritty texture that slices beautifully.
Ingredients
- 2 cups (280 g) gluten-free all-purpose flour blend (with xanthan gum)
- 1 cup (120 g) almond flour
- 1/2 cup (60 g) gluten-free oat flour (certified gluten-free if needed)
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups (360 ml) buttermilk, at room temperature
- 1 large egg, lightly beaten
- 2 tablespoons (30 ml) honey or maple syrup
- 2 tablespoons (28 g) unsalted butter, melted, plus more for brushing
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9-inch round cake pan or cast-iron skillet, or line it with parchment paper.
- In a large mixing bowl, whisk together the gluten-free flour, almond flour, oat flour, sugar, baking soda, baking powder, and salt. Make sure there are no lumps.
- In a separate bowl or large measuring cup, whisk the buttermilk, beaten egg, honey, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon or spatula until just combined. The batter will be thick and slightly sticky, similar to a drop biscuit dough. Do not overmix.
- Let the batter rest for 10 minutes. This allows the flours to hydrate, which prevents a gritty texture.
- Spoon the batter into the prepared pan and smooth the top with a spatula. Using a sharp knife, cut a deep cross (an X) into the top of the dough, about 1/2 inch deep. This helps the bread bake evenly and is traditional for Irish soda bread.
- Bake for 45–50 minutes, until the bread is deep golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely tent with foil for the last 15 minutes.
- Remove from the oven and brush the top with a little melted butter (optional). Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Use a good gluten-free flour blend: Choose a blend that already contains xanthan gum (like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure). If your blend doesn’t have it, add 1 teaspoon of xanthan gum to the dry ingredients.
- Don’t skip the rest: Letting the batter sit for 10 minutes is crucial in gluten-free baking. It allows the flours to absorb the liquid, resulting in a lighter, less gritty crumb.
- Buttermilk substitute: If you don’t have buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1 1/2 cups of milk (dairy or non-dairy). Let it sit for 5 minutes to curdle before using.
- Check for doneness: Because gluten-free breads can look done before they are, always test with a toothpick. If it comes out with wet crumbs, bake for 5 more minutes and test again.
Serving Suggestions
This bread is best served warm or at room temperature with a generous pat of butter and a drizzle of honey. It also pairs beautifully with soups and stews, especially Irish beef stew or a hearty vegetable soup. For a classic breakfast, toast a slice and top with smoked salmon and cream cheese, or simply enjoy it with your favorite jam.
Variations
- Seeded Irish Bread: Add 1/4 cup each of sunflower seeds, pumpkin seeds, and flaxseeds to the dry ingredients for extra crunch and nutrition.
- Cheese and Herb: Fold in 1 cup (100 g) of shredded sharp cheddar cheese and 2 tablespoons of fresh chopped rosemary or thyme. Reduce the sugar to 1 tablespoon.
- Sweet Raisin Version: Add 1/2 cup (80 g) of raisins or currants and 1 teaspoon of caraway seeds to the dry ingredients. Increase the honey to 3 tablespoons for a sweeter loaf.
- Dairy-Free: Use a dairy-free buttermilk substitute (plant milk with lemon juice) and replace the butter with coconut oil or a dairy-free butter alternative.
Storage and Reheating
Store the bread in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. To reheat, thaw at room temperature if frozen, then warm slices in a toaster or in a 350°F (175°C) oven for 5–10 minutes. The bread is best when toasted after the first day.
Frequently Asked Questions
Can I use only gluten-free all-purpose flour instead of the almond and oat flours? Yes, you can substitute the almond and oat flours with an additional 1 1/2 cups (210 g) of gluten-free all-purpose flour. The texture will be slightly denser and less tender, but it will still work.
Why is my bread gummy in the middle? This usually happens if the bread is underbaked or if the batter was overmixed. Be sure to bake until a toothpick comes out clean, and mix just until the ingredients are combined. Also, letting the batter rest helps prevent gumminess.
Can I make this bread without eggs? Yes, you can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). The bread will be a bit more crumbly, but it will hold together.
Is this bread truly gluten-free? Yes, as long as you use certified gluten-free flours and oat flour. Be sure to check that your baking powder and other ingredients are also certified gluten-free, as some brands may contain trace amounts.
Can I bake this in a loaf pan instead? Absolutely. Use a 9×5-inch loaf pan and increase the baking time to 55–60 minutes, checking for doneness with a toothpick. The bread will be slightly taller and take a bit longer to bake.
Why is there a cross cut on top? The cross is traditional in Irish soda bread, said to let the fairies out and to help the bread bake evenly. It also creates a nice crust and makes the bread easier to break into quarters.
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