Irish Soda Bread–Gluten-Free and so Good with Fall Soups!
This is a family favorite, especially in the Fall with homemade soup. It fills out the menu and the tummies. We love a big pot of soup, some fruit, and some bread for a warming dinner when the air gets crisp.
Irish soda bread is a good recipe to make with gluten-free flour as it is best eaten fresh. Any leftovers can be toasted and for breakfast, topped with butter and jelly. Yum! This is a simple recipe that makes just enough. It takes just over an hour to have it out of the oven and on the table.
If you have never made this bread–give it a try. You will be glad you did!
- 2 cups Baking Free Gluten-Free all purpose flour (248 g)
- ½ cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 egg
- 1 cup buttermilk
- Preheat oven to 350 degrees F.
- Grease a 9 inch round cake pan.
- Combine the dry ingredients in a large bowl.
- In a separate bowl, whisk together the egg and buttermilk.
- Make a well in the center of the dry ingredients and pour in the wet.
- Stir just until combined. Pour into the prepared cake pan.
- Bake for 65 minutes or until a toothpick inserted into the center comes out clean.
- Cool on rack for 10 minutes in the pan.
- Remove from pan and serve slightly warm. Cut into 8 pieces.