Jereann’s family loves making Irish food, and the Irish influence on her husbands side of the family, makes Irish foods a regular family tradition. So sure enough Jereann stepped up to the challenge, adapting a recipe for gluten-free & dairy-free Irish Soda Bread. The recipe was made super easy by using our special blend Gluten Free Things All Purpose Flour Mix made in our dedicated bakery.
Now, as we ease back into cooler temps, it’s the perfect time for warm cozy comfort food and home baked bread. Pair this gluten-free dairy-free Irish Soda Bread recipe with an Irish meal or a hearty stew or soup, and spoil yourself and your family with the delicious aroma of home baked bread.
So, back to the gluten free Irish Soda Bread. In Jereann’s words,”it’s simply delicious”.
She wrote in her blog “the bread has a nice thick crust on the outside and is soft on the inside, with a hint of sweetness to it.” She goes on to explain “I use the word simply to describe [the Irish Soda Bread] because with 10 ingredients and 20 minutes of prep time, it really is quite simple to make.”
Jereann provides some helpful hints and step-by-step photos to help you add a touch of Irish to your gluten-free vegan bread baking ventures.
How to Make Gluten-Free Irish Soda Bread
CELIAC MAMA’S HELPFUL HINTS:
- Bake in a pie pan – You can bake this bread on a baking sheet of any shape and size, but it keeps its shape nicely if you use a pie pan.
- Chill your dough briefly – Gluten free dough can be quite sticky and this Irish soda bread dough is no exception. Place it in the fridge in your mixing bowl for 15 minutes to make kneading and adding it to your pie pan easier.
- Prevent clumps of raisins in your dough – Raisins tend to stick together, so lightly flour them in a bowl before adding them to your batter.
- Prevent the bread from cracking by slicing an X (or cross) on the dough before baking. History shows that the cross on top was meant as a symbol of blessing the food and warding off the devil, but it also helps the bread cook more evenly.
- Line your pan with parchment paper. An easy way to do this in a round pan is to trace the outside of the pan with a pencil on the parchment paper. Then you will simply cut out the circle shape and it will fit perfectly inside your pan.
This recipe is gluten free, dairy free and makes 20 servings. It can be made nut free by substituting the cashew milk with a nut free milk.
You will need:
- Electric mixer
- 2 mixing bowls
- Measuring spoons & cups
- 9 inch pie pan or baking sheet
- Serrated knife
- 1 1/2 cups cashew milk
- 1 tbsp apple cider vinegar
- 1 egg, lightly beaten
- 3 tablespoons sugar
- 4 cups Gluten Free Things All-Purpose Flour Mix
- 2 teaspoons baking powder
- 1 teaspooon baking soda
- 1 teaspoon kosher salt
- 5 tablespoons vegan butter, cold
- 3/4 cup raisins (optional)
- Preheat your oven to 400 degrees.
- Pour cashew milk and apple cider vinegar into a cup or bowl and let it sit for 15 minutes. This creates your “buttermilk.”
- Meanwhile, add Gluten Free Things All Purpose Flour, baking soda, baking powder, and salt to a mixing bowl. Whisk together and set aside.
- Combine your egg, “buttermilk” and sugar in a mixing bowl and mix on low for 1-2 minutes.
Slowly add your dry flour mixture to the mixing bowl with your wet ingredients and mix on medium for two minutes. The dough will be tough.
- Next, cut your cold butter into cubes about 1/2 inch thick.
- Add cubed butter to mixing bowl and mix on medium for 2 minutes.
- Lightly sprinkle raisins with flour to keep them from sticking to each other.
- Add them to the mixing bowl and fold into the dough with a spatula.
- Place the bowl in the refrigerator for 15 minutes. Dough is quite sticky, and chilling the dough makes it easier to knead and transfer to a pan.
- Line a 9 inch round baking pan with parchment paper.
- Knead the dough into a ball with your hands three times.
- Place the dough on top of the parchment paper lined pan and mold so that it fits the shape of the pan.
- Sprinkle flour over the top of the dough.
- Slice an “X” on the top of the dough with a serrated knife.
- Bake for 35 minutes.
- Let it cool for 15 minutes before serving. You can also let it cool completely and serve at room temperature.