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Easy Gluten-Free Irish Soda Bread

  • 10 m
  • 1 h
Carolyn Casner
“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.”


    • 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


  • 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.
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