Irish Style Soda Bread
Traditionally made on the farmhouse hearth, soda bread came to symbolize the warmth and hospitality of the Irish home. Continue the tradition gluten-free, and serve it warm, smeared with sweet butter for all to enjoy!
Average Rating:
5 / 5, 1 votes

Servings: 10
Prep Time: 15 Minutes
Bake/Cook Time: 55-60 Minutes Minutes


3 Cups (390 grams)

Authentic Foods Steve’s GF Cake Flour

1/2 Cups (72 grams)

Authentic Foods Steve’s GF Bread Flour Blend

3 Tablespoons (36 grams)

Granulated Sugar

1 teaspoon (5 grams)


1 teaspoon (5 grams)

Baking Soda

1 Tablespoon (11 grams)

Baking Powder

4 Tablespoons (56 grams)

Butter, cubed and chilled

1 1/2 Cups (360 grams)

Buttermilk, cold

1/4 Cup (56 grams)

Water, cold


Large Egg, cold

2 Tablespoons (15 grams)

Caraway Seeds

1/2 Cup (70 grams)



Zest from 1 1/2 lemons


  1. Preheat oven to 375F. Line a sheet pan with parchment paper.
  2. Begin by combining flours, sugar, salt, baking powder, and baking soda in bowl of stand mixer. Add chilled butter and begin mixing with paddle attachment to break up butter into small chunks.
  3. In a separate dish combine cold buttermilk, water, and egg.
  4. Once butter is broken up into small pieces throughout the dry mix add caraway seeds, currants, and lemon zest. Mix briefly just to incorporate throughout dry mix.
  5. At this point with mixer running on low begin gradually adding liquids to dry ingredients.
  6. After adding liquids and allowing to incorporate, remove mixing bowl and place dough on clean work surface. Knead lightly to bring dough together and incorporate any remaining flour.
  7. Bring dough all together and shape into an 8-inch disc. Place on parchment lined sheet pan and using a sharp knife cut a large X over the top of the loaf. Place in oven and bake for 55-60 minutes until bread is evenly browned and sounds hollow when tapped.
  8. After removing from oven allow to cool completely and serve with butter or jam.


Reviewed on 3/16/2018 by Careen
Wonderful bread. I didn't use the caraway seeds since I can't digest them, but otherwise exactly followed the recipe. Lemon zest a very nice addition. Working with dough made with Steve's cake and bread flour is like working with wheat flour. Very satisfying.

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