Special Diet - Created Date : 24.9.2019

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Gluten Free Irish Soda Bread

This gluten free Irish soda bread is a classic and the perfect side to your St. Patrick’s Day meal. This version includes directions for a dairy free option, which would also make it vegan.

Photos Updated March 2018

Watch the video below (right before the recipe) to see how easy it is to make these! Also, check out the video on Facebook!

This gluten free Irish soda bread is adapted from my grandma’s recipe. Her version calls for butter, buttermilk, and regular flour. I loved it, it’s my favorite and I look forward to hers every year. My grandma’s Irish Soda Bread is hands down, one of the best you’ll ever have. Everyone has their own version. Some are more like a quick bread, and some are like my grandma’s – more like a scone/biscuit.

Since Adam and Kelsey can’t eat the original version anymore, I’ve adapted it to be gluten free and dairy free. I must say though, the version with real butter in it can’t be topped. The butter really is an important part of this dish so if you can have milk/dairy, use the real stuff.

Not that the dairy free version isn’t good. It is. It’s just not quite the same without the butter. If you’re just lactose intolerant, try it with ghee!

My grandma also makes hers with dried currants and a little bit of caraway seeds. The caraway seeds give the bread a slightly savory taste that’s really good. You can skip them if you want, but I do recommend using them. I also really love the dried currants over raisins. They’re sweet, soft, and so much better then raisins. I buy organic ones at my local co-op but you can also get them online. I usually see them this time of year at the grocery store with the raisins so check to see if your stores carries them too.

This Gluten Free Irish Soda Bread is great alongside your corned beef and cabbage. And it’s even better the next day when you toast it and serve it with my favorite ever Corned Beef Hash.


Gluten Free Irish Soda Bread

This gluten free Irish soda bread is a classic and the perfect side to your St. Patrick’s Day meal. This version includes directions for a dairy free option, which would also make it vegan

Prep Time15 minutes

Cook Time45 minutes

Total Time1 hour


3 C gluten free all-purpose flour

2 tsp xanthan gum

1/2 tsp fine sea salt

1/4 C granulated sugar

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp cream of tartar

1/3 C butter, cubed and cold*

1 C + 2 Tbsp buttermilk**

1/3 C dried currants (or raisins)

1/2 tsp caraway seeds


Preheat oven to 350 degrees and line a baking sheet with parchment paper or lightly spray with non-stick spray.

In a large mixing bowl, sift together the flour, salt, sugar, baking soda, baking powder, and cream of tartar.

Blend in the butter (or shortening) with a pastry blender with a pastry blender until it resembles course corn meal.

Add the buttermilk and stir until mixed. Stir in the currants and caraway seeds.

Shape into a ball and place on the prepared baking sheet. With the palm of your hand, flatten the dough into a circle (about 7 inches x 2 inches thick leaving it slightly domed in the center). Cut a cross in the top.

Bake at 350 degrees for 45-50 min. Cool on a wire rack, serve warm or room temperature. Store in an airtight container up to 2 days. Can be frozen.


*Shortening or vegan butter can be used instead.

**1 cup milk (regular OR non-dairy) PLUS 2 Tbsp white vinegar can be used in place of the buttermilk.

I hadn’t even heard about Irish Soda Bread until a couple weeks ago and since then I’ve probably seen 5 or 6 different recipes…the only bad thing about that is I want to go out and try them all to see which one I like the most! Adding this one to the list ??

Hi Ashlyn – thank you! Unfortunately, I don’t think this would work with a 1:1 swap of grain free flours, it would take a lot of experimenting and adjusting. If you do try it, let me know what flours you used and what the results are ??

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Microwave cooking and nutrition

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Understanding how microwave ovens work can help clarify the answers to these general questions. Microwave ovens cook food similar to radio waves but using shorter energy waves. These waves are highly selective, mainly affecting water and other electrically asymmetrical molecules - one end is positively charged and the other is negatively charged. Microwave ovens cause these molecules to vibrate and rapidly generate thermal (heat) energy.

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Some foods, when they are exposed to heat, from a microwave oven or a normal oven, are broken down. Vitamin C is perhaps the most clear example. However, since microwave cooking times are shorter, cooking with microwave does a better job of preserving vitamin C and other nutrients that are decomposed when heated.

When going to the vegetables, cooking in water takes some of the nutritional values ??because the nutrients flow into the cooking water. For example, boiled broccoli loses glycosinolate, a sulfur-containing compound that can give vegetables the ability to fight against cancer (and many find it distinctive and some find it disgusting). Steaming vegetables - even steaming microwave - is it better? In some ways, yes. For example, steamed broccoli holds more glucosinolate than boiled or fried broccoli.

Are microwaves bad for your health?

The method of cooking, which keeps the nutrients in the best way, is a method that quickly heats, warms food and uses as little liquid as possible. The microwave meets these criteria. Using the microwave with a small amount of water evaporates food from the inside out. It contains more vitamins and minerals than almost all other cooking methods and shows that microwave foods can be really healthy.

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Learn more about safe microwave cooking. See. "Microwave food in plastic: Is it dangerous or not?"

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