I've made lots of bread throughout my years as a baker. A LOT of bread! But I must say I think this is the EASIEST and MOST SATISFYING flavor wise as far as breads go.
No yeast.
No rise time.
No fuss.
Just flour, buttermilk, baking soda, and a hot oven.
But here’s the problem — traditional soda bread relies heavily on wheat structure. And when you remove gluten, it can easily turn crumbly, dry, or cake-like.
So I set out to create a gluten-free Irish soda bread that still feels like the real thing.
Not sweet.
Not fluffy like a muffin.
But tender, rustic, and perfect with salted butter melting into each slice.
Today I’m sharing the full recipe with you — and I want to walk you through why it works.
Why This Gluten Free Soda Bread Actually Works
The magic is in the flour blend.
🌾 White Rice Flour
This is our structural base. It mimics the neutral backbone that wheat flour provides. It keeps the bread from tasting starchy or gritty when balanced properly.
🌾 Sweet Rice Flour (This One Matters Most)
Sweet rice flour is not sweet — it’s sticky.
And that stickiness is critical. It gives the dough elasticity and chew. Without it, gluten-free soda bread turns sandy and crumbly.
If you only remember one thing from this post: Don’t skip the sweet rice flour.
🌾 Tapioca Starch
This adds lightness and flexibility. It keeps the loaf from feeling dense and heavy.
Together, these three flours create:
✔ Structure
✔ Tender crumb
✔ Slight chew
✔ No gumminess
🧈 Cold Butter
Cutting cold butter into the flour creates small pockets that steam while baking. This gives subtle flakiness and softness — just like traditional soda bread.
🥛 Buttermilk + Baking Soda
The acid in the buttermilk reacts with baking soda to create lift. It also gives that slight tang that defines soda bread.
No yeast.
No waiting.
Just reaction and rise.
Tips for Perfect Results Every Time
✔ Use cold butter and cold buttermilk
✔ Do not overmix — once combined, stop
✔ Shape gently with floured hands
✔ Cut a deep cross on top (this helps even baking)
✔ Let it cool at least 30 minutes before slicing
If you slice too early, it may feel gummy. Let it set.
🍀 Gluten Free Irish Soda Bread Recipe
Ingredients (1 Round Loaf)
Dry Ingredients
1½ cups (210 g) white rice flour
½ cup (75 g) sweet rice flour
½ cup (60 g) tapioca starch
1 tsp xanthan gum
1 tsp fine sea salt
1 tsp sugar (optional but recommended)
1 tsp baking soda
Wet Ingredients
4 Tbsp cold unsalted butter, cubed
1¼ cups cold buttermilk
1 large egg, room temperature
Optional
¾ cup raisins or currants
1 tsp caraway seeds
Instructions
Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
Whisk all dry ingredients together.
Cut in cold butter until mixture resembles coarse crumbs.
Whisk buttermilk and egg together. Pour into dry mixture.
Stir gently until just combined. Dough should be soft and slightly sticky.
Fold in raisins or caraway if using.
Shape into a 6–7 inch round on parchment.
Cut a deep cross on top.
Bake 15 minutes at 400°F, then reduce to 375°F and bake 25–30 more minutes.
Cool at least 30 minutes before slicing.
Serve warm with salted butter.
Tools & Ingredients I Use
• White Rice Flour ➡️ https://amzn.to/4aMdBFD
• Sweet Rice Flour ➡️ https://amzn.to/463Yi8G
• Tapioca Starch ➡️ https://amzn.to/4kwKPMN
• My Favorite Baking Sheet ➡️ https://amzn.to/3Mtn0sz
• Pastry Cutter ➡️ https://amzn.to/4awDrfN
Want a Printable Version?
If you’d like a clean, beautifully formatted version of this recipe to print and keep in your kitchen binder:
It’s designed in a simple farmhouse layout and perfect for seasonal baking.
Let’s See Your Loaves 🍀
If you bake this recipe, I would truly love to see it.
Tag us on Instagram:
Share your finished loaf and let us know if you made it savory or with raisins!
And if you found this helpful, please share this newsletter with anyone who loves gluten free baking. Word of mouth means everything for small businesses like ours.
Thank you for being here and baking along!
Courtley and the Pattee Hill Farmstand Family 🤍