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My review
Gluten-Free Irish Soda Bread
ChristinaBunny
"Searching for recipes for a gluten-free diet can be challenging during the holidays. Here is a recipe for Irish soda bread that I have adapted over time for St. Patrick's Day. The recipe calls for rice and tapioca flour instead of wheat and it still tastes yummy! Good if wrapped and left overnight, but I think it tastes great right out of the oven. Serve with butter or jam."
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Ingredients
1 h 15 m servings 207 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan.
- Combine the rice flour, tapioca flour, sugar, baking soda, baking powder, and salt in a large bowl. In a separate bowl, whisk together egg and buttermilk . Make a well in the center of the dry ingredients and pour in the wet. Stir just until the dry ingredients are moistened. Pour into the cake pan.
- Bake for 65 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool on a wire rack, for 10 minutes before removing from the pan. Wrap bread in plastic wrap or aluminum foil and let stand overnight for the best flavor.
Footnotes
- Note
- Remember to check all ingredients to be sure they are gluten safe.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 207 calories; 1.3 g fat; 45.1 g carbohydrates; 3.6 g protein; 24 mg cholesterol; 550 mg sodium. Full nutrition
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Reviews
Read all reviews 4655 Ratings
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Most helpful positive review
11/21/2007
This recipe is wonderful. I am allergic to wheat and milk and so I just addapted the buttermilk to rice milk with 1 T vinegar. Most of the bread recipes that I have tried have turned out crumb...
Most helpful critical review
12/1/2008
I had high hopes for this bread after reading the reviews. In reality this bread is only so-so. It has the texture and moisture content of cornbread, but the taste of plain white bread. It wo...
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11/21/2007
This recipe is wonderful. I am allergic to wheat and milk and so I just addapted the buttermilk to rice milk with 1 T vinegar. Most of the bread recipes that I have tried have turned out crumb...
8/12/2007
This was yummy. I love that you don't need zantham gum for this recipe. I was out of white rice flour so I substituted brown rice flour. Also, I had left over half-and-half so I added a tablespo...
6/3/2007
This recipe is fabulous. It was easy to make and tastes awesome. You wouldn't even know it was gluten free. The only weird thing is that I took it out 20 minutes earlier than what the recipe ...
12/1/2008
I had high hopes for this bread after reading the reviews. In reality this bread is only so-so. It has the texture and moisture content of cornbread, but the taste of plain white bread. It wo...
5/9/2010
Oh my gosh, guys: I'm eating bread. You have no idea how excited and thrilled I am to actually.be.eating.bread! This recipe was absurdly easy, and the ingredients are easy to find, as well, so...
3/16/2009
Maybe it's the fact that I haven't eaten bread in several months but I thought this was delicious. It was sweet, moist and chewy. More like a yummy breakfast bread than a more traditional dry so...
1/26/2008
Very good recipe! I think it tastes a lot more like a cornbread style bread than soda bread, but still very, very tasty! I was out of whit rice flour so I used brown, and plain yogurt for butt...
2/2/2010
I used brown rice flour instead of white and buckwheat flour instead of tapioca. Also used a bread tin to get the loaf shape! Like many others, I reduced the cooking time by about 20 mins. It i...
6/30/2008
This is very, very good. It's a little sweet, but that's okay with us. The bake time is way off, though. I have a convection oven which reduces the baking time, but it still took only 25 minu...