Chef Martha Morgan
Irish Soda Bread Gluten-Free Allergy-Friendly and Vegan
Updated: Mar 23, 2021
Trying to bring an Irish twist to my monthly cooking class with Rainbowblossom, and we had a blast as usual. This quick bread recipe is probably one of the most popular quick bread out there and super easy to make! I make mine into mini form 4 small loaves because I love the crust, and you can make them into fantastic hamburger buns. Keep reading for the full recipe, and don’t forget to sign up for April's class on sauces and gravies!
4 ¼ Cups of Gluten-free flour blend with Xanthium gum. (Can use regular multipurpose flour if no wheat issues)
3 tablespoons of Sugar of your choice. (I am using wholesome brown sugar)
1 teaspoon of Salt
1 teaspoon of Baking Powder
1 teaspoon of Baking Soda
6 tablespoons of Spectrum organic shortening( can use a vegan butter or real butter if no dairy allergy)
1 ¾ cups of “butter” milk. I am using Rice Milk Original with 1 tablespoon of apple cider vinegar mix together ( Can use real Buttermilk if can have)
*Optional 1 Cup of raisins
You will need
Measuring cups and spoons
A dough mixer is also known as a pastry cutter (or can use a stand mixer or a fork)
Either 4 small round pie pans or a cookie sheet to make them into 4 mini loafs
Can make one large loaf using a 9 to 12 inch cast iron pan, cake pan, or pie pan
Let’s Get Started!
Preheat your over to 400 degrees Fahrenheit. Make sure the pan you are using is well greased.
Start by measuring your milk and adding the apple cider vinegar to the alternate dairy to thicken up. *If you are using buttermilk, measure your buttermilk out, no need for the vinegar.
Then add the 41/4 cups of GF flour to your large mixing bowl, add the baking soda, baking powder, sugar, and salt give a quick stir to incorporate the dry ingredients. *note that you can get it by not adding the baking soda if you are using regular flour.
Next, add your shortening or butter. *if using butter, make sure it is cold, and you have already cut it into cubes. Using a pastry mixer/cutter, a fork, or your hands, start to crumble the shortening into the flour and blend until you have a fine lumpy sand texture. (if you want to add raisins, you can add them now)
Then add in your “buttermilk” and mix until almost completely absorbed. At this time is when you can move to use your hands and can either stay in the bowl or go on top of the counter with a little extra flour to keep it from sticking and continue to fold the dough. Making sure it is well incorporated and shape into a ball.
The final step is, are you making mini loaves or 1 large loaf? You can cut your dough into 4 equal sections then place it into your small pans or sheet pan after you form them into a ball. *if you are baking a large loaf, then set the dough into the pan. Any size you are baking, you need to at least score the top of the loaf with a knife in the form of a large X (can do whatever design you want) to ensure it is cooked in the
If you follow the recipe from above in 4 small or 1 large pan, then bake at 400 degrees uncovered for 30 minutes, then cover with alumni foil and bake another 30 minutes. Take out the oven and check the scoring if it seems too wet, then return to the oven at 10-minute intervals uncovered until not as doughy. Remember to cool it for 10 minutes before trying to remove it from the pan. Best served warm, but does hold well for 3 days wrapped well or can keep in the fridge for up to 7 days.
*using regular flour, you bake at 400 degrees for 50 to 60 minutes, depending on your oven. You don’t need to cover with foil.
Thank you to everyone that attended the virtual cooking class and has sent me their photos of their bread! I hope this recipe helps to tame your allergy dragon. Please share this recipe with anyone whom you think would like it. I can’t wait to see more pictures of what you all have made.