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Gluten Free Irish Soda Bread

This recipe is adapted from Ina Garten's Irish Soda Recipe on Food Network! It's that time of year again and I decided to try making this bread dairy free and gluten free! I've always found bread to be one of the most difficult things to make when converting a recipe to gluten free. That's because bread relies heavily on the structure that gluten creates when the bread is kneaded.

When making gluten free bread, unfortunately you don't have any of that structure. That is why most gluten free bread recipes call for Xanthan Gum. Xanthan gum can help to add that extensibility or stretchy-ness to the dough that gluten normally provides.

Irish soda bread is like a mix between a bread and a scone in texture, so I decided to try it without the Xanthan gum and rely solely on the egg to create the structure I need.

The Earth Balance Vegan butter will help to aerate and lighten the dough. That is why it is so important to mix the butter in when it is cold, and not over-mix it into the dough. When the bread hits the oven, the cold butter in the dough creates steam pockets, which helps the dough to rise and gives it that scone-like texture.

This bread is great for breakfast or with your afternoon cup of coffee or tea! If you are avoiding dairy or gluten and still want to take part in the St. Patrick's Day feast, well then, this recipe is for you!

Happy St. Patricks Day and Happy Baking!


4 cups gluten free all-purpose flour

4 tablespoons granulated sugar

1 teaspoon kosher salt

1 teaspoon baking soda

4 tablespoons Earth Balance Vegan Butter, cut into 1/2-inch cubes, COLD!

1 3/4 cup dairy free milk, I used Oat Milk

1 large egg, beaten

1 teaspoon apple cider vinegar

1 cup raisins, currants or dried cranberries

Method of Preparation:

Preheat the oven to 375 degrees F, and line a baking sheet with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, pulse together the flour, sugar, salt and baking soda. Add the cold butter and pulse until the butter is combined, but some chunks remain. Add the oat milk, egg and vinegar and mix until combined. The dough will be wet and sticky.

Toss the raisins in a bowl with 1 tablespoon of gluten free flour, this will keep the raisins from sinking to the bottom of the bread.

Mix in the raisins until evenly distributed.

Form the dough into a round loaf using a small amount of gluten free flour to coat your hands if it is very sticky.

Place onto the prepared baking sheet and use a sharp knife to cut an X in the top of the loaf, about 1/4-inch deep. Bake for 50-60 minutes or until a toothpick comes out clean and the loaf sounds hollow when you tap the bottom.

Allow to cool slightly, then transfer to a cooling rack to cool completely.


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