Easy Gluten-Free Irish Soda Bread

Easy Gluten-Free Irish Soda Bread

0 Reviews
From: EatingWell.com, February 2018

This quick soda bread is best eaten the day it's made—try it with butter and jam for extra flavor. Traditional Irish soda bread made with wheat flour requires a very light touch to avoid developing the gluten, which would make the bread tough. However this dough, which is made with gluten-free flour, should be beaten thoroughly. A stand mixer is perfect for the job.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1½ cups buttermilk
  • 1 large egg
  • 4 tablespoons melted butter, divided
  • 3 cups gluten-free all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400°F.
  2. Whisk buttermilk, egg and 3 tablespoons melted butter in a medium bowl.
  3. Place flour, baking powder, baking soda and salt in a stand mixer fitted with paddle attachment. Mix on low speed to combine. Increase speed to medium and slowly add the buttermilk mixture until a soft dough forms. Let the dough rest for 10 minutes.
  4. Brush the remaining 1 tablespoon butter over the base and partway up the sides of an 8-inch cast-iron skillet. Dust hands with flour and form the dough into a ball. Press the dough into the prepared pan. Use a sharp knife to score a deep "X" in the top of the dough.
  5. Bake until lightly browned and hollow-sounding when tapped on the bottom, 30 to 40 minutes. Remove from the pan and let cool on a rack for at least 30 minutes.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 159 calories; 6 g fat(3 g sat); 3 g fiber; 24 g carbohydrates; 5 g protein; 4 mcg folate; 29 mg cholesterol; 3 g sugars; 0 g added sugars; 191 IU vitamin A; 0 vitamin C; 104 mg calcium; 1 mg iron; 370 mg sodium; 48 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 fat

Reviews 0