Gluten-Free Irish Soda Bread
I realize this post is a little late for the St. Patrick’s Day festivities, but really—isn’t Irish soda bread good any day? As I was working on the recipe, I wondered why I don’t enjoy it more than once a year. Probably because up until this point, I was relying on my local bakeries, and sadly, they don’t carry Irish soda bread for more than a week or two in March.
It took me a few tries, adjusting the types of flour and ratios, keeping the added oils low without compromising the texture. But I finally created a recipe that’s not only vegan, but also gluten free and totally delicious. Definitely not something I’d be likely to find at any bakery in town.
I think this means year-round Irish soda bread is in order.
Happy St. Patrick’s Day to those of you celebrating! In Boston, that would be everyone, Irish or not.
Gluten-Free Irish Soda Bread
Gluten-Free Irish Soda Bread
Serves: 1 loaf
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
A non-traditional take on traditional Irish Soda Bread. Gluten-free, vegan, low in fat, and without processed sugar, but with the same great flavor and texture as the original.
Cuisine: Gluten Free, Vegan Servings: 1 loaf
Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins
A non-traditional take on traditional Irish Soda Bread. Gluten-free, vegan, low in fat, and without processed sugar, but with the same great flavor and texture as the original.
Instructions
- Pre-heat the oven to 375 degrees F.
- Line a baking sheet with parchment paper, lightly dust with chickpea flour, and set it aside.
- In a large bowl, add the chickpea flour, potato starch, tapioca starch, coconut sugar (if using), baking powder, baking soda, xanthan gum, and sea salt. Mix to combine.
- To the dry ingredients, add the vegan shortening and buttery spread. Mix until a sand-like texture forms (I used my stand mixer, but you can also pinch in the shortening and buttery spread by hand).
- Stir in the vegan buttermilk and applesauce until a sticky dough forms.
- Fold in the currants, caraway seeds, and orange zest (if using).
- Transfer the dough to your prepared baking sheet, dust it with a little more chickpea flour, and form it into an 8-inch round loaf.
- Score the top of the round with an "x" and bake it for 30-35 minutes, until golden. A toothpick inserted in the center should come out clean.
- Allow the bread to cool slightly and enjoy it with a little buttery spread and some jam if you like!
Copyright © 2023 Amanda Maguire for Pickles & Honey
