My mom Rosalie served her traditional Irish soda bread lightly toasted with a slathering of soft butter and a generous dollop of strawberry jam. This updated gluten-free soda bread swaps out the old-fashioned flour with alternatives that are so delicious, even Mom couldn’t tell the difference.

And it’s easier than ever to make the switch. A generous array of gluten-free flours is now widely available. Grains such as rice, millet, sorghum, and teff; seeds such as buckwheat and quinoa; and nuts such as almonds, hazelnuts, and peanuts are all ground into flours, making it super-simple to experiment and find ones you like.

Rosalie’s Gluten-Free Soda Bread



  • 3 cups Bob's Red Mill Gluten-Free All-Purpose Flour
  • ½ cup buckwheat flour
  • 1 tsp. baking powder
  • ¾ tsp. salt
  • ½ cup golden raisins
  • 1½ cups buttermilk


  1. Preheat oven to 425°F. Line baking sheet with parchment paper.
  2. Whisk together flours, baking powder, and salt in large bowl. Stir in raisins. Add buttermilk, and stir with fork until clumps form. Gather dough into a ball, and place on lightly floured surface. Knead gently until dough just holds together, about one minute. Shape dough into round loaf about 6 inches across and 2 inches high, and place on parchment-lined baking sheet. Using sharp knife, cut a large “X” into top of loaf, about one inch deep.
  3. Bake until loaf is golden brown and sounds hollow when tapped on bottom, about 35 minutes. Transfer to rack, and cool.