Ready to whip up some warm, cozy vibes? This Gluten-Free Irish Soda Bread with Currants is ridiculously easy to make and super satisfying!
Perfect for beginners, you can have this bread ready in less than an hour. It’s deliciously soft, loaded with sweet currants, and totally customizable—add nuts or other dried fruits if you’re feeling adventurous! Plus, it’s packed with whole grain goodness thanks to the gluten-free flour, making it a healthier option for bread lovers.
If you’re wanting to learn how to make gluten-free bread that’ll impress your friends and family, this recipe is your new BFF!
Serving and Pairing Suggestions:
This delightful Irish soda bread is perfect for breakfast, brunch, or even as a cozy snack! You can enjoy it warm with a pat of butter or slather it with your favorite jam. It pairs alongside a comforting bowl of Spring Pea and Mint Soup for a light lunch.
Tips and Notes:
- Ingredient Swap: If you don’t have currants, raisins or chopped dried apricots work great too!
- Dairy-Free Option: Swap buttermilk for almond or coconut milk mixed with a bit of lemon juice for a dairy-free version.
- Storage: Keep leftovers in an airtight container at room temperature for up to 3 days, or freeze slices for a quick breakfast option later!
End your baking adventure with a smile on your face, and don’t forget to share this recipe with friends or explore more tasty creations on the blog!
Gluten-Free Irish Soda Bread with Currants
Equipment
- 1 Mixing bowl
- 1 Baking sheet
- 1 Wooden spoon
- 1 Knife
- 1 Kitchen towel
Ingredients
- 2 cups gluten-free all-purpose flour - make sure it’s a blend with xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup buttermilk - can substitute regular milk
- 1/2 cup currants - adds sweetness and texture
- 1 tablespoon melted butter - for richness
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the gluten-free flour, baking soda, salt, and sugar.
- Make a well in the center and pour in the buttermilk and melted butter.
- Stir gently until combined, then fold in the currants.
- Transfer the dough to a floured surface and shape into a round loaf.
- Place the loaf on the prepared baking sheet, score a deep cross on top with a knife.
- Bake for 30-45 minutes or until the bread is golden and sounds hollow when tapped on the bottom.
- Cool on a wire rack before slicing.