Craving homemade bread but not the time-consuming kneading and rising? Enter Irish soda bread—your shortcut to warm, crusty, satisfying bread in under an hour.

In this recipe, we give the traditional Irish classic a gluten-free makeover without sacrificing texture or flavor. Whether you're baking for dietary reasons or simply exploring new flours, this easy soda bread will quickly become a kitchen staple. With tips from our test kitchen and nutrition insights baked in (pun intended), you're in for a wholesome treat.

1. What Makes This Soda Bread So Special

2. Ingredient Rundown + Health Perks

3. Step-by-Step Recipe Guide

4. Test Kitchen Tips for the Best Results

5. Storage, Freezing & Reheating

6. Final Thoughts + Serving Suggestions

1. What Makes This Soda Bread So Special

Unlike traditional bread, soda bread skips yeast entirely and uses baking soda and buttermilk for leavening. That means no rising time—and no fuss.

And here’s the twist: with gluten-free flour, you don’t have to worry about over-mixing (which often makes wheat-based bread dense or rubbery). In fact, this dough benefits from a thorough beat in the mixer.

⏱️ Quick Bake: From start to finish, this bread is done in just about 45 minutes.

2. Ingredient Rundown + Health Perks

Ingredient	Function & Health Highlight
Gluten-free flour	Safe for gluten-sensitive diets; fiber varies by blend
Buttermilk	Adds tang + reacts with baking soda for lift
Egg	Binds and enriches the dough
Butter	Moisture + flavor (use plant-based for dairy-free variation)
Baking soda + powder	Create a tender crumb without yeast
Salt	Enhances flavor, balances the baking soda

 

🍽️ Nutrition Note: One slice offers roughly 10% of your daily fiber needs—great for digestion, satiety, and blood sugar balance.

3. Step-by-Step Recipe Guide

Ingredients:

• 1½ cups buttermilk

• 1 large egg

• 4 tbsp unsalted butter (3 tbsp melted, 1 tbsp reserved)

• 3 cups gluten-free all-purpose flour

• 2 tsp baking powder

• 1 tsp baking soda

• ¾ tsp salt

Instructions:

1. Preheat oven to 400°F (200°C).

2. Mix wet ingredients: In a bowl, whisk together the buttermilk, egg, and 3 tablespoons melted butter.

3. Combine dry ingredients: In a stand mixer with paddle attachment, combine the flour, baking powder, baking soda, and salt on low.

4. Form the dough: Increase to medium speed and slowly add the buttermilk mixture until a soft dough forms. Let rest for 10 minutes.

5. Prepare skillet: Brush an 8-inch cast iron pan with the remaining butter (base + sides).

6. Shape & score: With floured hands, shape the dough into a ball and press into the skillet. Score a deep “X” on top with a sharp knife.

7. Bake: 30–40 minutes until golden and hollow-sounding when tapped.

8. Cool: Transfer to a wire rack and let cool for 30 minutes before slicing.

4. Test Kitchen Tips for the Best Results

• Mix it well: Gluten-free dough benefits from more beating—use a stand mixer if possible.

• Same-day best: Like most soda breads, this loaf is best enjoyed fresh. It starts to dry out after a day.

• Don’t skip the “X”: Scoring helps the bread rise evenly and gives that classic rustic look.

• Crusty exterior? Use a cast iron skillet for the perfect crunchy crust and even heat.

5. Storage, Freezing & Reheating

• Short-term storage: Wrap tightly or store in an airtight container at room temp for up to 2 days.

• Freezer-friendly: Slice before freezing for easy grab-and-toast portions. Use within 2–3 months.

• Reheating: Toast slices directly from frozen or warm in an oven at 325°F for 5–10 minutes.

❄️ Tip: Freezing individually wrapped slices makes for easy future breakfasts or snack boards.

6. Final Thoughts + Serving Suggestions

This gluten-free Irish soda bread is rustic, hearty, and delightfully simple—perfect for first-time bakers or seasoned pros looking for a fuss-free loaf. It pairs beautifully with soups, stews, or even as breakfast toast with butter and jam.

Try it with:

• Creamy tomato soup

• Irish butter & a drizzle of honey

• Sharp cheddar and apple slices

• A poached egg and sautéed spinach