Irish Soda Bread (Gluten-Free)
Irish Soda Bread began in 19th-century Ireland, when people didn’t have yeast, but had baking soda, buttermilk, and a need to feed their families fast. It’s simple, clever, and full of soul.
This no-fuss bread came to life in rural kitchens where open hearths and cast-iron pots turned everyday ingredients into warm, crusty loaves. Soft wheat, common in Ireland, was perfect for soda-based baking.
A cross was often cut on top—some say for even baking, others say to let the fairies out (yes, really!). Over time, families added raisins, oats, or seeds, and it became a staple at every Irish table.
Today, it’s a symbol of comfort and heritage—a soft, lightly sweet traditional loaf reimagined as gluten-free. This rustic bread features tender raisins, a touch of honey, and a charming golden crust — ideal for cozy breakfasts or teatime with jam and butter.
One slice and you’ll taste the story: of survival, of tradition, and of a people who turned simplicity into something special. Curious how a loaf without yeast became a legend? Let’s bake it.
Nutrition
per serving (≈91g)Instructions
14 stepsPrepare the Psyllium Gel
Gather your required ingredients.
In a small bowl, whisk together the buttermilk and honey.
Add the psyllium husk and stir well. Let it sit for about 5–7 minutes until it thickens slightly into a gel-like texture.
Mix the Dry Ingredients
In a large mixing bowl, combine the gluten-free flour, sugar, baking soda, and salt.
Work in the Cold Butter
Add the cubed cold butter to the dry mix.
Use your fingertips to gently rub the butter into the flour until it resembles a sandy or coarse crumb texture.
Make a Well, Combine
Create a well in the center of the dry mixture. Crack the egg and pour in the buttermilk, honey, and psyllium mix.
Stir everything together until a soft, slightly sticky dough forms.
Add raisins to the dough.
Gently fold in the raisins, ensuring they’re evenly distributed throughout the dough.
Shape the Loaf
Transfer the dough to a parchment-lined baking tray or a greased loaf tin. Shape it gently into a round or oval loaf. If forming by hand, use damp hands or a spatula to smooth the top and make a deep cross cut.
Bake
Bake at 220°C/430°F for about 25 minutes, or until golden brown and a skewer inserted into the center comes out clean.
Cool and Serve
Let the loaf cool for 15 minutes on a wire rack before slicing, to allow the crumb to set.
Serve warm with salted butter, berry jam, or even a slice of cheddar for a savory twist.
