St. Patrick’s Day is right around the corner, and I can’t wait to make this delicious Gluten Free Irish Soda Bread. The recipe comes to us courtesy of Megan at “Megan P Gluten Free”, who shared the recipe with me last year. One look at this bread and I knew that I had to make it, especially when I learned that she used my favorite flour, Better Batter!
Thank you, Megan, for the recipe! You can follow Megan on Instagram, where she shares great content on how to travel, cook and eat gluten free! Be sure to visit and tell her I sent you!
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Megan’s Lucky Gluten-Free Irish Soda Bread
Ingredients:
- 1 cup granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups raisins
- 2 tsp caraway seeds (optional, I omitted)
- 600g. Better Batter Original Gluten Free Flour (see note**)
- 1 cup whole milk Greek yogurt (I used 2%)
- 1-1/2 cup buttermilk (I used powdered buttermilk)
- 3 large eggs
Note: When you shop Better Batter and use my code MGFC30 at checkout, you will receive 30% off any non-sale item! CLICK HERE
Preparation:
Preheat the oven to 375°F. In a large mixing bowl, combine the sugar, flour, baking powder, baking soda, salt, raisins, and caraway (if using). Stir until the mixture is thoroughly combined and the raisins are fully coated with the flour mixture.
In a separate bowl, mix together the yogurt, buttermilk, and eggs until combined. Make a well in the middle of the dry mixture. Pour the wet ingredients into the dry. Mix the dry and wet ingredients together until well combined with a spatula – no mixer or beater required.
The batter will be slightly sticky. Grease an 8” round pan (see notes***) and sprinkle with a very small amount of flour. (I added a few strips of parchment for extra insurance.) Spoon the batter into the pan. Gently press the dough with your fingers, leaving the rough surface for an authentic look, but you can smooth it down if you prefer. Sprinkle a very small amount of flour on top. Take a paring knife and cut a cross on the top of the loaf. Place into the hot oven on the middle rack and bake for 60 minutes. Then cover loosely with aluminum foil if already golden brown and bake for another 20-25 minutes or until the outside is firm and crusty.
The loaf should sound hollow when tapped when it is cooked through. Remove from the oven and let cool for 10 minutes before turning out onto a wire rack. Allow the loaf to fully cool before slicing. Slather with good quality Irish butter and enjoy!
Notes ♪♫
**Megan’s recipe called for 4 cups of flour, which she measured by spoon and level method. I always bake by weight and used 600g. of Better Batter Original Blend (converted at 150g. per cup).
***Megan used an 8″ cake pan. I used my 8” KAF bread baking bowl and it was just perfect to create a nice round loaf. You can find the bowl here on the King Arthur website.
