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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.

Source: EatingWell.com, February 2018


Recipe Summary

10 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • Whisk buttermilk, egg and 3 tablespoons melted butter in a medium bowl.

  • 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.

  • 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.

  • 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 Facts

1 slice
159 calories; protein 4.6g; carbohydrates 23.7g; dietary fiber 3g; sugars 2.5g; fat 6.3g; saturated fat 3.1g; cholesterol 29mg; vitamin a iu 191.3IU; folate 3.6mcg; calcium 103.8mg; iron 1.3mg; magnesium 3.9mg; potassium 48.4mg; sodium 370.1mg.

1 1/2 starch, 1 fat