Irish Soda Bread (Gluten Free, Dairy Free)
I have a confession -- I have red hair, green eyes, and freckles, and had no idea what Irish Soda Bread was until maybe 6 or 7 years ago.
I'm certainly part Irish, but for some reason, I was just never introduced to this bread until my husband came into my life. His parents send us care packages or a card for holidays, and one year, they sent a loaf of Irish Soda Bread for St. Patrick's Day. I had never had anything like it before, but I loved the crumbly texture, the caraway seed flavor (I've always loved rye bread, which is full of caraway seeds), and the sweet pockets of raisiny goodness. After I went gluten-free, I knew I had to recreate it sans gluten.
And with a few tries, I had a winner. If you've ever tried Irish Soda Bread, the key is baking soda. But if the ratios are off, it can kind of end up being a disaster taste-wise. Luckily, I figured out the ratios for you in this recipe, so no need to worry!
Also, raisins are not required in this one, but highly encouraged! It adds a touch of sweetness to every bite, which balances out the hearty caraway seed flavor.
I hope you love this one as much as I do!
- 3.5 cups gluten free flour blend (I used Bobs Red Mill Gluten-Free 1-to-1 Baking Flour)
- 2 tsp arrowroot starch (I use Bob's Red Mill Arrowroot Starch)
- 1 tsp baking soda
- 1 tsp real mineral salt or sea salt
- 1 can (or 2 cups) of full-fat coconut milk (any non-dairy nut milk will work)
- 2 TBSP apple cider vinegar
- 1 TBSP coconut sugar
- 1.5 tsp caraway seeds
- 1/4 cup organic unsweetened raisins (optional but encouraged!)
- Preheat oven to 425° F.
- In a large mixing bowl, combine all dry ingredients.
- In a separate smaller mixing bowl, combine coconut milk and vinegar, and allow to sit for a few minutes.
- Add wet mixture to dry mixture, and carefully combine until a dough forms.
- Fold in raisins until evenly distributed throughout the batter.
- Transfer dough to a parchment-lined baking sheet, and form a round dome.
- Using a knife, cut an "x" into the top of the dough dome.
- Move baking sheet to the oven, and bake for 40 minutes, or until slightly golden brown.
- Remove from oven and allow to cool about 15 minutes before slicing.
- Allow to cool completely before storing in an airtight bag or container. Store in the fridge to keep longer.
This recipe has Amazon affiliate links to some of my favorite products so that you can easily find and purchase them if you want to give them a try. Thanks for reading.