Friday, March 23, 2012

Dairy & Gluten Free Irish Soda Bread

 I wanted to make a dairy and gluten free version of Irish Soda Bread for St. Patrick's Day to go along with our corned beef and cabbage.  I just hadn't gotten around to posting it until now.  Life has been insanely busy lately :(

I poked around the internet and none of the recipes that I found seemed just right.  For one thing, we don't like raisins in a more savory bread.  In the end I decided to use both La Tartine Gourmande and the Gluten-Free Goddess's versions ad inspiration.  The resulting dairy and gluten free version of Irish Soda Bread was exactly what I was looking for. 

I love a quick and easy bread and Irish Soda Bread is exactly that!  The texture of this loaf is delightful.  It is a hearty bread with a nice crust on it, yet is is still airy.   If you can be sure to make this bread a day ahead of when  you need it.  The flavors really benefit from sitting overnight!

Dairy & Gluten Free Irish Soda Bread

1 1/2 c unsweetened almond milk (or dairy free milk of your choice)
1 1/2 tsp lemon juice
1 c millet flour
1/2 c quinoa flour
1/2 c sorghum flour
1/3 c potato starch flour
1/3 c sweet rice flour
2 tbs sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1/2 tsp xanthan gum
1 duck egg or 1 extra large chicken egg, lightly beaten

Preheat oven to 450 F.
Line a cookie sheet or sheet pan with a piece of parchment paper.
Combine the "milk" and the lemon juice and set aside.
In a large bowl, combine the millet flour, quinoa flour, sorghum flour, potato starch flour, sweet rice flour, sugar, baking powder, baking soda, sea salt, and xanthan gum.
Whisk to aerate the mixture.
Form a well in the center of the flour and add the milk mixture and egg.
Stir until a dough forms.
Turn out the dough onto the parchment paper and form into a round loaf.
Note: The dough will be sticky.
Using a knife, cut an X across the top of the loaf.
Bake at 450 F for 5 minutes.
Turn oven down to 350 F and continue to bake for 25 minutes longer or until the loaf sounds hollow when thumped.
Allow to cool for a few minutes on the pan, then remove from the parchment paper and move to a rack to cool.
Once cool, tightly wrap in foil and allow to sit overnight.
Serve in wedges or slices either at room temperature or slightly warmed.


  1. Nice mix of flours! Mine is similar, but the flours are completely different. I want to play with mine now. I think the flavor combinations are endless! This looks absolutely delicious!

  2. Can't wait to see your version, Sarena!! I agree that I think that the flavor combinations are endless for this type of bread :) I was pleasantly surprised by the texture with this mix of flours.

  3. waw! Your gf & Df soda bread looks like a real champion! :) Happy Baking times!
    Another must try of you!

  4. Could you use an all purpose flour to replace all the various flours? For instance, could you just use 2 2/3 c. of all purpose gf flour and xanthan gum?

  5. I honestly don't know how it would turn out using only all purpose gluten free flour. I used this mix of flours because I was looking for a certain flavor from the millet and quinoa and to lighten it up some with the starches. If you do try it let me know how it goes!!


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