This gluten-free soda bread is an ideal companion for St. Patrick’s Day dinner. It’s quick to make and is best served warm, generously spread with salted butter.
UPDATE: This recipe was originally posted on March 9, 2021 and has been updated with clearer instructions, helpful tips, and new step-by-step photos.
I wasn’t always a fan of traditional St. Patrick’s Day dishes. Even though I’m part Irish, corned beef, cabbage, and soda bread didn’t appeal to me when I was young. Over time my palate expanded and I began to enjoy a wider variety of foods — corned beef included. Now I love a good Reuben sandwich and appreciate classic Irish recipes.
After trying several versions, I adapted a soda bread recipe inspired by Darina Allen’s approach from the New York Times. It’s a straightforward, traditional-style soda bread converted to a gluten-free formula that keeps the simple, rustic character of the original.
What is Soda Bread?
Irish soda bread is a quick bread that uses baking soda as the leavening agent instead of yeast. Historically, soda bread became popular in households where yeast was costly or hard to obtain, allowing families to bake fresh bread quickly with minimal ingredients.
Traditionalists say true Irish soda bread contains just four ingredients: flour, baking soda, salt, and buttermilk. Many modern versions add currants or raisins, but this basic recipe celebrates the simple, comforting texture and flavor of the classic loaf.
This gluten-free soda bread is denser than many yeasted gluten-free loaves, but it remains soft inside with a crisp, golden crust. Think of it like a gluten-free beer bread in texture: hearty, tender, and satisfying. My family loved it served warm with butter.
Here’s what you’ll need
- Kim’s gluten free all-purpose or bread flour blend (or a similar store-bought gluten-free blend; results may vary with other blends)
- Baking soda — the leavening agent that makes this a quick bread
- Salt — essential for flavor
- Buttermilk — reacts with the baking soda to give lift; use whole buttermilk for best texture (low-fat can work; avoid fat-free). For a dairy-free option, see the FAQs below.
How to make gluten-free soda bread
Preheat the oven to 450°F and line a baking sheet or cast iron skillet with parchment paper.
In a large bowl, whisk together the gluten-free flour blend, baking soda, and salt. Make a well in the center and pour in 1¾ cups (420 ml) of buttermilk.
Stir with a wooden spoon or silicone spatula until a soft, sticky dough forms. If the mixture still seems dry, add 1–2 tablespoons more buttermilk until the dough is tacky but not runny.
Turn the dough onto a parchment-lined baking sheet. With lightly floured hands, shape it into a round about 6–8 inches wide and 2–3 inches thick. Sprinkle a little flour on top to prevent sticking.
Cut a large X across the top of the dough with a sharp knife and brush the surface with any leftover buttermilk. Bake at 450°F for 15 minutes, then reduce the oven temperature to 400°F and bake for an additional 25 minutes, or until the loaf sounds hollow when tapped.
Soda Bread FAQs
You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit until slightly thickened. A better substitute for texture is to mix 1/4 cup milk plus 3/4 cup yogurt (or dairy-free alternatives), or 1/2 cup milk plus 1/2 cup Greek yogurt, for each cup needed.
Kept covered at room temperature, the bread will stay fresh for 2–3 days. Refrigerate for up to one week. For longer storage, freeze individual slices for 2–3 months; thaw at room temperature.
Yes — stir in about 1 cup (roughly 150 g) of raisins or currants when mixing the dough if you prefer a slightly sweet, fruity soda bread.
More gluten-free St. Patrick’s Day recipes
- Irish potato candy
- Gluten-free Irish cream brownies
- Gluten-free rainbow cake
- Gluten-free mock rye bread
- Gluten-free marble rye
This bread is simple, quick, and versatile. Serve it warm with butter as a side to soups, stews, or an Irish-inspired meal. It requires no advance preparation and comes together in under an hour.
Gluten Free Soda Bread
Ingredients
- 3¼ cups (455 g) Kim’s gluten free bread flour blend
- ½ teaspoon fine sea salt
- 1 teaspoon baking soda
- 1¾–2 cups (420–480 ml) whole buttermilk (not fat-free; for dairy-free, use ¼ cup dairy-free milk + ¾ cup dairy-free yogurt per cup)
Instructions
- Preheat the oven to 450°F and line a baking sheet or cast iron skillet with parchment paper.
- In a large bowl, whisk the flour blend, salt, and baking soda. Make a well in the center and pour in 1¾ cups (420 ml) buttermilk. Stir until combined; if the dough is still dry, add 1–2 tablespoons more buttermilk. The dough should be sticky and tacky.
- Turn the dough onto a lightly floured surface, sprinkle a little flour on top, and shape into a round about 6–8 inches wide and 2 inches thick. Transfer to the prepared baking sheet.
- Cut an X on top and brush with any leftover buttermilk. Bake at 450°F for 15 minutes, then reduce heat to 400°F and bake for another 25 minutes, or until the loaf sounds hollow when tapped.
- Cool for at least 15 minutes before slicing. Serve warm with salted butter.
- Store covered at room temperature for 2 days, refrigerate up to one week, or freeze slices for 2–3 months.
Notes
Adapted from NYTimes’ Irish Soda Bread recipe.