Crusty and golden outside, soft and tender inside, this easy gluten-free Irish soda bread is perfect for spreading with jam. No yeast or rising time required to make this delicious gluten-free bread, which is completely dairy-free and vegan too! Bake a loaf or two and freeze to enjoy homemade bread anytime!
- Preheat and Line: Preheat oven to 375F and line a cast iron skillet with parchment paper. Arrange oven rack to the middle position.
- Combine Dry Ingredients: In a large bowl, combine the gluten-free flour, xanthan gum (if using), sugar, baking soda, baking powder, and salt. Whisk well.
- Incorporate Coconut Oil: Add the solid coconut oil to the flour mixture and press it into the flour with the back of a fork until all the coconut oil is incorporated (it will look like the texture of sand).
- Form Dough: Add the almond milk and lemon juice, mixing until you get a shaggy dough that you can shape into a ball (the dough will be wet and shaggy but it’s completely fine).
- Transfer Dough to Pan: Place the ball of dough on parchment paper-lined cast iron skillet.
- Cut a Cross on Dough: Use a knife to make a cross on the top of the bread.
- Bake Till Crusty: Bake bread for 55 minutes to 1 hour until golden brown and crusty on top and the loaf sounds hollow when you knock on it.
- Cool Completely: Allow the Irish soda bread to cool completely before slicing into it.
Gluten-Free Flour Blend: I highly recommend using a good quality gluten-free flour blend that is made up of lighter flours and starches such as rice flour, corn starch, potato starch and tapioca starch (this will ensure you get a lighter texture). I do NOT recommend using a flour blend that includes heavier flours such as garbanzo bean flour as that will result in a denser final texture.
Xanthan Gum: If your gluten-free flour blend does not include xanthan gum, make sure to include this in the mixture as xanthan gum replaces gluten in gluten-free flours.
Sugar: I like having a bit of sweetness in this bread, but if you prefer your bread not to be sweet, you can simply leave it out.
Coconut Oil: I like using refined coconut oil for baking as it has a neutral taste and flavor (as opposed to extra virgin coconut oil that has a more pronounced coconut smell and taste). Make sure your coconut oil is solid before incorporating it into the flour mixture. If your coconut oil is liquid, let it sit for 15 minutes in the freezer and it will turn solid. If you are not lactose-intolerant or vegan, feel free to use normal dairy butter instead.
Almond Milk: I like using my 5-minute homemade almond milk. You can also use other non-dairy milks such as cashew milk, rice milk, soy milk, or sunflower seed milk. Alternatively, if you are not lactose-intolerant, you can use normal dairy milk.
Lemon Juice: In this case, lemon juice is required as an acid to react with baking soda to form bubbles of air that will create the leavening effect. If you don’t have lemon juice, you can also use another acid such as apple cider vinegar or white vinegar in equal quantities.
Cast Iron Skillet: I highly recommend baking the loaf in a cast iron skillet because it ensures that the bottom of the loaf turns out crust and brown too (since cast iron can retain heat very well).
Storing/Freezing: To store the bread, cover it with plastic wrap at room temperature for up to 5 days. To freeze, cover the cooled bread in plastic wrap and freeze for up to 3 months. Allow the bread to thaw completely overnight before slicing into it and toasting.
Adapted from: My Gluten-Free Kitchen
- Category: Bread
- Method: Baking
- Cuisine: Irish
Keywords: gluten-free Irish soda bread