This gluten-free version of the classic Irish soda bread is flavorful and crumbly, rather like an oversized scone, and best eaten within a day or two of baking. Serve with a smear of Irish butter, if you like.
Special Diets:
Ingredients
Method
Preheat oven to 350°F.
Lightly coat a 6-inch round nonstick pan with oil and dust with extra rice flour. If using a cast iron pan, cut out a 10" square of parchment paper to line the pan — there's no need to oil/flour the paper. Set aside.
Combine buttermilk, raisins (or currants), butter and egg in a medium bowl.
Slowly pour buttermilk mixture over flour mixture and stir until combined. The batter will be sticky and thick.
Spread batter into prepared pan and bake for 30 minutes or until a toothpick inserted in the center of the bread comes out clean.
Slice bread and serve warm or set aside to cool to room temperature and serve.
Nutritional Info
Serving Size
1 slice
Calories
160
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.