I’ve always loved Irish soda bread. It’s dense, filling, and simple. You can eat it with butter or dip it in soup (as my husband prefers). Some people think it’s supposed to be sweet and have raisins in it or carraway seeds. Real soda bread is just flour, buttermilk, salt, and baking soda. This recipe is adapted from the cookbook of Irish favorites I toted back from Ireland.
Ingredients:
- 2 cups non-dairy milk (I used unsweetened almond milk) soured with 1 tsp lemon juice and 1 tsp apple cider vinegar (you can use 2 tsps of either of them, I just find the blend to give the best buttermilk flavor for non-dairy purposes)
- 4 cups Jeanne’s Gluten Free all purpose Mix
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp xanthan gum
Directions:
- Preheat oven to 450 degrees.
- Add the vinegar and lemon juice to the milk and give it a stir before setting it aside to sour.
- Sift the flour, baking soda, salt, and xanthan gum together.
- Add the soured milk, working quickly to stir together a soft dough.
- Form it into a ball about the thickness of your fist and place into a greased dutch oven (I use my Le Creuset enameled cast iron).
- Cut a shallow x across the top.
- Cover and bake near the top of the oven for 30-45 minutes.
- When properly baked, the loaf should sound hollow when thumped from the bottom.
Gluten Free Dairy Free Irish Soda Bread
I've always loved Irish soda bread. It's dense, filling, and simple. You can eat it with butter or dip it in soup (as my husband prefers). Some people think it's supposed to be sweet and have raisins in it or carraway seeds. Real soda bread is just flour, buttermilk, salt, and baking soda. This recipe is adapted from the cookbook of Irish favorites I toted back from Ireland.
Author: Kait Nolan
Recipe type: Bread
Cuisine: Gluten and Dairy Free
Ingredients
- 2 cups non-dairy milk (I used unsweetened almond milk) soured with 1 tsp lemon juice and 1 tsp apple cider vinegar (you can use 2 tsps of either of them, I just find the blend to give the best buttermilk flavor for non-dairy purposes)
- 4 cups
- Jeanne's Gluten Free all purpose Mix
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp xanthan gum
Instructions
- Preheat oven to 450 degrees.
- Add the vinegar and lemon juice to the milk and give it a stir before setting it aside to sour.
- Sift the flour, baking soda, salt, and xanthan gum together.
- Add the soured milk, working quickly to stir together a soft dough.
- Form it into a ball about the thickness of your fist and place into a greased dutch oven (I use my Le Creuset enameled cast iron).
- Cut a shallow x across the top.
- Cover and bake near the top of the oven for 30-45 minutes.
- When properly baked, the loaf should sound hollow when thumped from the bottom.
7 thoughts on “Gluten Free Dairy Free Irish Soda Bread”
Yum! If I were to want to use buttermilk and flour, would I use the same amounts as the non-dairy and the all-purpose mix?
Yep. it’s all 1 to 1 conversions. It’s RIDICULOUSLY simple bread. Super dense and great for soups and stuff.
It is so easy! How does it work without eggs?
Most bread is made without eggs, unless it’s an enriched dough.
Good for family dinner. Went great with corn beef
Can’t wait to try this for the GFDF members in my family. But, I do realize you might not ever see this. 😂 I’m curious what you recommend greasing the Dutch oven with. Cook time has a wide span of 30-45 minutes. How do I know if I need more than 30? Do I take it or and thumb the bottom to check it every time? Thanks!
I usually just spray it with Pam. As to the rest… it’s really about thumping. The loaf should sound hollow. And DEFINITELY let it cool before slicing. Gluten free flours are kinda weird and don’t fully set until cool.