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Never settle for dry soda bread! Our Sweet Irish Gluten-Free Soda Bread bursts with cranberries and comes together in one bowl – no yeast, no kneading, no regrets. Perfect for celiac-friendly celebrations.
Every March, my grandmother’s weathered recipe box emerges. While others baked traditional loaves, I struggled to enjoy them after my celiac diagnosis. After 14 failed attempts using everything from rice flour to xanthan gum blends, I finally cracked the code with this Sweet Irish Gluten-Free Soda Bread. The secret? Using the right gluten-free flour and plenty of buttermilk for tenderness.
Ready to fill your kitchen with the aroma of freshly baked nostalgia? Let’s dive in!
What to Expect
- Time: 20 mins prep + 50-65 mins baking
- Difficulty: Beginner-friendly (no special skills needed)
Before You Begin
Pro Tip: Measure your gluten-free flour by weight (544g) for best results. Unlike wheat flour, GF blends settle differently in cups.
Ingredients You’ll Need
| Quantity | Ingredient |
|---|---|
| 4 cups (544 g) | all purpose flour or gluten-free flour (I recommend Cup4Cup gluten-free flour) |
| 1 cup (200 g) | granulated sugar |
| 1 teaspoon (1 tsp.) | baking soda |
| 1 teaspoon (1 tsp.) | baking powder |
| ¼ teaspoon (0.25 tsp.) | salt |
| ⅓ cup (75.67 g) | unsalted butter, melted and cooled |
| 1⅓ cup (320 g) | buttermilk |
| 1 | egg |
| ¾ cup (90.91 g) | dried cranberries, see recipe notes for substitutions |
Step-by-Step Guide
- Prep: Heat oven to 350ºF. Generously grease a 10″ cast iron skillet or 9-inch round pan.
- Dry Mix: In a large bowl, whisk flour, sugar, baking soda, baking powder, and salt. Create a well in the center.
- Wet Mix: In another bowl, whisk melted butter, buttermilk, and egg until smooth.
- Combine: Pour wet ingredients into the well. Stir until a thick dough forms. Knead briefly to eliminate flour pockets.
- Add Fruit: Fold in cranberries until evenly distributed.
- Shape: With damp hands, form dough into a ball. Place in a pan. Score a deep “X” across the top with a knife.
- Bake: 50-60 minutes (all-purpose) or 60-70 minutes (GF). Tent with foil after 45 minutes if over-browning.
- Test: Insert toothpick in center – it should come out clean. Let cool 20 minutes before slicing.
Pointers for Perfection & How to Store
Golden Crust Trick: Brush loaf with buttermilk before baking for extra crunch. Store wrapped in beeswax at room temp for 3 days or freeze slices for 2 months.
Love bread without gluten? Try our Gluten Free Vegan Potato Flatbread next!
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Sweet Irish Gluten-Free Soda Bread
- Total Time: 60
- Yield: 12 slices 1x
- Diet: Gluten Free
Description
This Sweet Irish Gluten Free Soda Bread is a wonderful twist on the traditional loaf, featuring a tender, scone-like crumb studded with plump raisins. Unlike the savory version, this recipe adds a touch of sugar and butter, resulting in a golden, crusty exterior and a soft, slightly sweet interior. It requires no yeast and no rising time—just mix, shape, and bake.
Ingredients
3 cups (approx. 420g) gluten free all-purpose flour blend (ensure it contains xanthan gum)
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum (omit if your blend already contains it)
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cubed
1 cup raisins or dried currants
1 cup buttermilk, shaken (or homemade sour milk)
1 large egg, room temperature
1 tablespoon melted butter (optional, for brushing top)
Instructions
1. Preheat & Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix Dry Ingredients: In a large bowl, whisk together the gluten free flour, sugar, baking powder, baking soda, xanthan gum (if using), and salt.
3. Cut in Butter: Add the cold, cubed butter to the flour mixture. Use a pastry blender or two knives to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
4. Add Fruit: Stir in the raisins (or currants) so they are coated with the flour mixture.
5. Mix Wet Ingredients: In a separate small bowl or measuring cup, whisk together the buttermilk and the egg.
6. Combine: Pour the wet ingredients into the dry mixture. Stir with a large spoon or spatula until a shaggy, sticky dough forms. If the dough is too dry to hold together, add an extra tablespoon of buttermilk.
7. Shape Loaf: Turn the dough out onto a lightly floured surface. With floured hands, gently knead it a few times to bring it together, then pat it into a round loaf approximately 6-7 inches in diameter and 2 inches thick.
8. Score: Transfer the loaf to the prepared baking sheet. Using a sharp knife, cut a deep ‘X’ or cross into the top of the loaf (about 1/2 inch deep). This helps the heat penetrate the center of the bread.
9. Bake: Bake for 45–55 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. If the raisins on top start to burn, tent the bread with foil for the last 15 minutes.
10. Cool: Remove from the oven and brush with melted butter if desired. Transfer to a wire rack to cool completely before slicing.
Notes
Buttermilk Substitute: If you don’t have buttermilk, add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill to the 1-cup line with regular milk. Let sit for 5 minutes before using.
Cold Butter: It is crucial that the butter is cold. This creates pockets of steam while baking, giving the bread its flaky, scone-like texture.
Texture: This bread is best eaten on the day it is made, served warm with salted butter.
- Prep Time: 15
- Cook Time: 45
- Category: Breads
- Method: Baking
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 18
- Sodium: 320
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 2
- Protein: 4
- Cholesterol: 40
Your Burning Questions Answered!
Can I substitute raisins for cranberries?
Absolutely! Any dried fruit works – currants or chopped apricots add delicious twists.
Why Cup4Cup flour specifically?
It contains cornstarch and milk powder which mimics wheat flour’s texture better than rice-based blends.
My dough seems too wet – what now?
GF flour varies by brand. Add 1 tbsp extra flour at a time until it forms a kneadable ball.
Dig In & Enjoy!
This Sweet Irish Gluten-Free Soda Bread proves dietary restrictions can’t stop St. Patrick’s Day joy. The crumb stays moist for days thanks to the buttermilk, while cranberries add festive bursts of sweetness. For more delicious ideas, follow me on Pinterest.