Before we talk about what this recipe is, let's talk about what it's not. It's not a traditional Irish soda bread. Traditional Irish soda bread would be made from flour, baking soda, buttermilk, and salt. That's it. The recipe I'm sharing today is an Americanized version of Irish soda bead: it contains sugar, eggs, caraway seeds, and raisins.
Now what if you don't like caraway seeds and raisins? Well, since this isn't a traditional Irish soda bread to begin with, I encourage you to play with it! Use any dried fruit you like, leave out the caraway seeds, add some citrus zest. The sweet, tender bread welcomes flavor modifications.
This bread stales pretty quickly, after about two days it turns dry and crumbly. If a nine-inch loaf is too much for you, bake the bread in muffin cups. This way you can eat your fill and freeze the rest! The baking time for muffins is shorter than for the whole loaf. Keep your eye on the first pan (check it after 20 minutes) and adjust your timing from there.
No matter how you make this recipe, with caraway seeds or without, in a loaf or in individual muffins, you'll have a great soda bread. Just not a traditional Irish one, of course!
About the author: Elizabeth Barbone of GlutenFreeBaking.com joins us every Tuesday with a new gluten-free recipe. Elizabeth is an alumna of the Culinary Institute of America and Mount Mary College. With her solid professional baking background, Elizabeth is known for creating gluten-free recipes that taste just like their wheat counterparts. She is the author of Easy Gluten-Free Baking.
Gluten-Free Tuesday: Soda Bread
About This Recipe
|Active time:||25 minutes|
|Total time:||two hours|
|Special equipment:||9-inch springform pan|
- 14 ounces (3 1/2 cups) white rice flour
- 2 3/4 ounces (1/2 cup) sweet rice flour
- 1 ounces (1/4 cup) cornstarch
- 1 ounces (1/4 cup) potato starch
- 4 tablespoons caraway seeds
- 5 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 8 ounces (2 sticks) butter
- 2 large eggs
- 7 ounces (1 cup) granulated sugar
- 2 cups buttermilk
- 1 1/2 cups raisins
- non-stick cooking spray
Adjust oven rack to center position. Preheat oven to 350 °:F. Spray a 9-inch springform pan with non-stick cooking spray.
In medium mixing bowl, whisk together white rice flour, sweet rice flour, cornstarch, potato starch, caraway seeds, baking powder, salt, baking soda, and xanthan gum. Set aside.
In bowl of stand mixer, cream together butter and granulated sugar on medium-high speed until a thick paste forms, about 30 seconds. Add eggs, one at a time, until light and fluffy, about 1 minute. Stop mixer and scrape down sides and bottom of bowl.
Add half the dry ingredients. Turn mixer on to low speed. Mix until incorporated, about 20 seconds.
Add half the buttermilk. Mix until thoroughly combined. Repeat with remaining dry ingredients and buttermilk. After adding buttermilk, mix until batter is thick and fluffy, about 45 seconds. Add raisins, mix until incorporated.
Spread batter evenly into prepared pan. Bake bread until golden brown, about 80 minutes. A cake tester inserted into the center of the bread should come out clean.
Allow bread to cool in the pan for 10 minutes. Unmold bread and place on a wire rack to cool completely. Store on the counter for up to two days or freeze for up to two months.