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
- Preheat oven to 425°F. Line baking sheet with parchment paper.
- 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.
- Bake until loaf is golden brown and sounds hollow when tapped on bottom, about 35 minutes. Transfer to rack, and cool.