Gluten-Free Irish Soda Bread Recipe

Gluten free Irish soda bread with raisins also known as Spotted Dog bread
Tender, delicious gluten-free soda bread.

Irish Soda Bread Love

For bakers using wheat, Irish soda bread is one of the easiest no-fuss breads to throw together. The gluten in the wheat works its magic to bind the quick-rising dough without yeast. But if gluten is no longer in the equation, creating a tender loaf of Irish soda bread is a tad more complicated. Gluten-free quick breads can be crumbly and dry. Especially if you use the old school white rice flour and starch combo.

Lucky for us, we have several newer alternative flours to choose from. Millet, sorghum, buckwheat, coconut, brown rice, and quinoa flours have better taste, more protein, and a superior texture than the old school stand-by white rice flour.

What do I have against white rice flour? It might simply boil down to personal taste. After baking gluten-free for awhile, one develops personal preferences. I don't like the cooked rice taste, or texture, that rice flour imparts. Ditto for bean flour which tastes vaguely metallic. (And I don't care how much protein and how few carbs a raw bean has, okay?)

So I experiment and tweak my recipes. I try a new flour combination and entertain intuition. I start thinking about how a recipe crumbles a bit, so I add some honey because honey is a humectant. And Hello! The bread bakes up tender and moist (agave does the same thing, by the way).

This whole process of gluten-free baking is a process.

And as an artist, I cultivate a deep affection for process. So even though I have a perfectly acceptable gluten-free Irish Soda Bread recipe on the blog, and a nifty new school Gypsy Soda Bread recipe, I felt the need to try again this week and experiment with a new formula. And I came up with a slightly sweet and tender loaf that is rice-free and vegan. No eggs. No milk. And guess what? 

It's better than better. It's scrumptious.

My husband declared it his favorite gluten-free bread to date (as he chowed down on a wedge of this soda bread grilled in a dab of olive oil). So why do I tweak recipes? Why do I make it complicated? Why add a touch of honey when I already use sugar? Why do I add millet when I have sorghum?

This is why.

Because there's always room for improvement in gluten-free baking. Recipes aren't precious. They're not written in stone like a commandment. A recipe is more like a poem. Set to music. And the music?

Jazz, baby.

Gluten-Free Irish Soda Bread
Crusty Irish soda bread- gluten-free goodness.

Karina's Gluten-Free Irish Soda Bread Recipe

Original recipe posted March 2009.

This soda bread sports a mildly sweet and complex flavor. The potato starch gives it tenderness, moisture and lift. If you don't like the taste of caraway, try a touch of finely grated orange peel. Make sure your source of millet flour is truly gluten-free. See here.


1 cup gluten-free millet flour (or try certified GF oat flour if you avoid millet)
1/2 cup sorghum flour
1/2 cup potato starch (not potato flour)
2 tablespoons raw sugar
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon sea salt
2 teaspoons xanthan gum
5 tablespoons Earth Balance Stick, or Spectrum Naturals Organic Shortening
3/4 cup plain non-dairy milk with 1/2 teaspoon lemon juice
2 free range organic eggs or Ener-G Foods Egg Replacer
1 tablespoon honey or raw agave nectar
1 to 3 teaspoons caraway seeds, to taste (or use grated orange peel zest)
1 cup currants or raisins


Preheat oven to 375ºF. Lightly grease an 8-9 inch round cake pan and dust it with gluten-free flour.

Whisk the dry ingredients together in a large mixing bowl. Cut in the shortening with a whisk, fork or pastry cutter.

Whisk the wet ingredients together in a separate bowl.

Make a well in the center of the dry ingredients and add the non-dairy milk, beaten eggs and honey, gently mixing as you go. I use a soft silicone or rubber spatula to do this. If you need a little more non-dairy milk to moisten the dough, add a tablespoon at a time and stir in.

When the dough is evenly moist- like sticky biscuit batter, add the caraway and raisins. Stir only briefly to mix them in.

Scrape and spoon out the dough into the prepared cake pan; and use wet hands to flatten and smooth the dough into a round loaf.

Using a sharp knife, slice a criss-cross into the dough and wiggle it a bit from side to side to make a wider dent. [According to Irish folklore, the criss-cross discourages the mischievous fairies from messing with your humble loaf of bread. In case you were wondering.]

Place the pan into the center of a preheated oven. Bake for about 30 minutes, until the loaf is golden and crusty and sounds hollow when thumped. Insert a wooden toothpick into the center to test for doneness.

Cool on a wire rack for five minutes; and turn the loaf out of the pan to cool to room temperature on the rack.

This sweet and tender bread is fabulous warm from the oven, even if it tends to crumble a bit. It gets a bit sturdier as it cools.

Cook time: 30 min

Yield: 8 servings

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Recipe Source:

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GFG Notes:

We freeze our leftover slices (wrapped in foil and bagged), then reheat the thawed pieces in a warm iron skillet with a drizzle of light olive oil. Don't tell your mother- we were licking our fingers.

Find more Irish recipes here- for St. Patrick's Day or any day you feel like celebrating the Celtic spirit.

xox Karina


Childlife said...

I should learn to come check your site out first before running around the entire internet for the perfect recipe ;) Thanks for this one, Karina -- just what I was looking for!

For what it's worth, I LOVE your chemistry lessons -- to me they are even more valuable than your recipes. They are one-of-a-kind tools that are helping to transform my gluten-free baking disasters into a happy kitchen once again. Thank you -- and keep the chemistry lessons coming! ;)

~Michelle @ In The Life of a Child

Amy said...

I have a real weakness for Irish soda bread. If yours tastes as good as it looks, it's a gluten-free winner.

The Gluten-free 'Dish' said...

You put in words so wonderfully well just how I feel. I'm an artist and have this creative urge to tweak and
play with my recipes, too. This recipe is probably the most close to the foods I need to eat I think we must be kin. So thanks, sis!

Deb Schiff said...

Wow! Your bread looks amazing. Great job! Gorgeous photos, too.

Lauren Denneson said...

I had to laugh at this one - you speak what many of us are thinking :) I, too, play with my food and my flours to see what does what and how I can make something even BETTER. And, I thought I was the only one who disliked the idea of a "one-size-fits-all flour mix" substitute.

Rach said...

Hey Karina!

This bread looks absolutely amazing! This week one of my co-workers brought in a loaf of Irish Soda Bread for our students. I had to explain to one of my students what it was and describe to him just how wonderful it is to encourage him to try it (while fighting the urge to consume it myself, lol).

I too find that i do not like the the weird metallic (for lack of a better descriptor) taste of the bean flours. Unfortunately - when I had to stop using Pamela's mix (no more almonds for me), I bought tons of the Bob's Redmill GF baking mix at a closeout store because they were half the price than they normally are. I can't afford to just not use them up.

Next time I will be better off investing in some tupperware-type canisters and buying the assorted flours you use in all your fantastic recipes. I have shied away from having a pantry full of different flours - but you have convinced me that is the way to go.

You keep tweaking Chica - you rock! :)

Carol said...

I was trying to decide if I would make the time to bake something today. When I saw this recipe, I had one less decision!

It tastes very nice ... just like soda bread. [Surprise! :-) ]

I have a question. I wasn't sure what to do with the shortening. (I used butter.) If it was a solid, how would it whisk in with the liquids. But the recipe didn't say to melt it. So, I cut it into the dry ingredients before adding the liquids. What was I suppose to do?

I live in the humid tropics so usually have to cut back on the liquids some but even a quarter of a cup wasn't enough this time. I had to add a half cup of the flours to make it manageable. Maybe that's why I could never freeze slices ... it just breaks apart in chucks.

I'm fine with chucks ... it's taste that counts!

gram11 said...

Thank you, once again, and I will try this very soon---provided I can find millet flour here in Denmark. I found some Quinoa flour--will that work in place of ----------? (what)

veggievixen said...

looks great! i love making bread, and baking w/ millet is a great idea.

Just Julie said...

Hey Karina -
YOU ROCK! I haven't tried this yet, but I will. I have been hankering for some Irish soda bread lately (must be genetic memory or something), and here it is! I appreciate the fact that you do experiment because I, too, am not that crazy about the rice or the bean flours (and thank you for making me feel less like a freak for it). I especially LOVE your blogs. You make me laugh, and in my world of weird food allergies that help me understand why my grandfather was such a skinny, grumpy old man when he lived with the best cook in the world, that's something!

Jamie said...

Hi Karina,

Thanks for the recipe it looks delicious ~ we too have started using a lot of millet. It is so mild that it does not leave any strange taste. We have even taken to cooking the plain millet like rice, squeezing some lemon over it and eating it straight out of the bowl.

I love your comments too ~ first, I love plain, whole good food, so you are singing to the choir on this one. I also think that in a way you are making a political statement about our time. It would do us all good to "unplug" from what I call the matrix (aka media) and return to what we know is true and simple. Have you read the Foundtain Head?

Thanks for the recipe and the chance to reflect a litte!


indigoblue said...

Karina: I think your receipes are molto molto bene.
They are usually instant favorites.
My quibble with is with one tiny little word.
The word is that bizarrely fashionable "uber". No one seems to remember where this comes from but to us children of holcaust survivors it's deeply deeply anti semitic. I don't care how fash it is; it comes from 'Deuchland uber alles" a phrase the Nazi's loved, one that was a big part of their national anthem.
Yeah the war was over 50 years ago and it's not much on anyone's mind. Most people I know who knew nothing about it were appalled once they knew its context.
I can't understand how it came into the american pop vacabulary but now that you know, I hope you won't use it. I know you didn't know this, but I hope as a Jew, you won't use it again.

Marla said...

Damn, you rock! I would starve to death if I didn't have your blog to reference.

milhan said...

I love the movie Dinner Rush!

I adore Irish Soda Bread - I may have to attempt this.

vanc said...

this looks just amazing! Quick question - since I can still eat butter, thanks be - is there a one-to-one substitution, butter to shortening?

You have far more guts that I, by the way - when I found out that I didn't get along with wheat, I just stopped eating bread, hating "fake" bread, and figuring I could struggle for hours trying to bake my own and get more fake bread. But you brave souls who threw the rejects to the chickens and kept trying are making me adventurous again. THANK YOU!


GFE--gluten free easily said...

Irish Soda Bread recipes are everywhere this week, but I am sure yours is the best. :-) Admittedly, I am still using a finely ground (Asian) rice flour/cornstarch mix for many recipes. (The one-for-one cornstarch substitution I don't get though. Someone on the listserv keeps posting that info like it's the answer to every baking recipe. I even had to look it up before I believed Julia gave that advice!) However, part of the reason I use the rice flour/cornstrach mix is that I have issues with many other grains/alternatives to wheat (even other gluten free ones like buckwheat, Montina, and GF oatmeal). Plus, some of the other common additions to recipes, like tapioca starch, bother me. There are still alternative GF grains I need to try though like millet and teff. When I do, I'll know where to turn for great recipes like this one. :-)

I share your thoughts on not being a food snob and I'd really like to see that movie, Dinner Rush, now.

Thanks, Karina!

moonwatcher said...


I love your chemistry lessons!!


Hayley said...

I'm making Irish soda bread tomorrow, and yours looks like some great inspiration. Thanks for sharing!

For the Love Of My Bugs! said...

I made the bread this morning for the kiddos...and we LOVED it!! Not surprised! It is so quick I can make it in the morning while two children are pulling on my pant legs!! Your soda breads have now replaced my usual "quick breads"! I'm nibbling on it now while your rye bread is in the bread machine!

And we thank you in this household for "going against the grain" pun intended!! I'm glad you don't stick to the usual rice flours! Besides the fact we can't do rice...its sooooo overused!! Blaaa!

This round I used orange zest & raisins! Yummmmmmiiieeee! Thanks again!

Do you do requests? :)))
English muffins??? How bout making this into like a raisin bread? Do you think it would do well in a loaf pan?

• friedl • said...

mmm, this bread looks delicious !
I do want to try it, but I've got a question first. You need 2 Ener-G Egg Replacer, but I want to use regular eggs. How many should I add ?
thanks a lot !

Sarah said...

Just made this bread - amazing! I used a different brand vegan shortening, substituted rice syrup for honey, and kept out the raisins and still, it's delish! Thanks so much. I want to eat this year round!

Laura said...


Your Irish Soda Bread with Millet Flour was awesome! My kids loved it.....and they thought it was too cool that my bread (white plate and all) looked exactly like the one in your picture.

I wanted to say thank you for your 'outside the box' spirit of cooking. Am new to cooking wheat free and your site has been a life saver. Have tended to be an adventurous cook and baker in the past and am trying to continue in that vein. I loved your comments regarding recipes not being set in stone, as well as the practical tips for tinkering with baking chemistry....and am glad to hear that I am not the only one to have 'fed the racoons' :-)

Am starting to 'tweak' my grandmother's polish poppy seed roll (makowiec) recipe that has fallen to me to make during the holidays (I make both the poppy seed and the honey-walnut filled versions). Have you ever tried to modify any sweet breads? This is one holiday tradition I would like to keep going. Any ideas would be much appreciated!


babyjenks said...

i can't wait to try this recipe! i've been playing with my own mixes for soda bread, and they all came out a bit too dense. this looks much better. one question though, how much egg replacer do you put in? is that supposed to be 2 Tbsp?

• friX • said...

Thanks a lot for the clarifications, and all your nice comments. It's really a joy to read all this ! :-)

GFE--gluten free easily said...

Karina--Thanks for the suggestion on getting tested for food allergies. I was tested back in 2003, but it would be a good idea for me to be tested again. Per my doctor's recommendation then, I reintroduced foods back into my diet over time. Perhaps they are still causing me problems or I have other allergies. That's an excellent point about the delayed reactions. It's one I share with others, but was temporarily forgetting for myself. I have a new doctor who I like and trust very much and will take this up with her on Friday.

Thanks very much,

Karen S. said...

Hi Karina,
I have been a HUGE fan for a long time! You are a regularly discussed name in our household because I rave about you all the time...Karina this and Karina that whether it is about your amazing recipes or your heartfelt posts. Anyway I have yet to respond but after making this Irish Soda Bread I had always I threw in a few substitutions, like rice milk instead of hemp milk, tapioca starch instead of potato, agave instead of the raw sugar, butter instead of shortening and I am once again amazed at the outcome of this bread. It tastes like the traditional Irish soda bread recipe that I used to make before I went gluten free!
Thank you for all that you do-you go girl! Karen S.

Anonymous said...

I love food too - you have so many brilliant recipes on here! Thanks so much for experimenting and sharing the results. I don't live in the States, and haven't seen sorghum flour here - what is it, and what can I substitute it with?

Karina Allrich said...

friX- Thanx! :-)

Shirley- Good luck with this- it's like playing detective, isn't it?

Karen S- Aw- muchas gracias. I'm so glad. I love it when a recipe holds up to substitutions especially, because no two celiacs are alike- and so many of us have additional food sensitivities. Thanks for stopping back to share.

Anon- It's a cereal grain without gluten. For this recipe you could sub a rice flour, or a cornmeal (maize). Or if those aren't available, for that small amount you could use starch- tapioca or potato (NOT potato flour). Or even a basic gluten-free baking mix you like.

Good luck!


Mom said...

Finally made this yesterday as we delayed our Irish dinner until both daughters were home and the results....YUM X 4!!!


Anonymous said...

Hello Karina,
Thanks for this wonderful recipe. I made it right away -- substituting buckwheat flour for sorghum (because I was out) and it tasted REALLY good!

Anaquita said...

I love your site, and your recipes. Honestly it's helped me to keep my sanity after going gluten free a few months ago, so I guess I'm still a bit new to things. However one thing I'm having trouble finding anywhere is recipes for Irish Soda Bread.

And now you're probably wondering what is wrong with my eyes. :P Thing is THIS recipe is actually Spotted Bread. Still Irish, and similar to soda bread but it's not THE Irish Soda bread. (Which is darker, a bit different, and does not have raisens) Just the popular american choice. And while I don't mind spotted bread, I absolutely love the original version. Which I obviously can't have anymore. I have the recipe for it, but I was wondering if you had any tips on proper conversion of flours.

And err... is there also such a thing as gluten free sourdough bread? That's another fav of mine. -_-...

Karina Allrich said...

Anaquita- Traditional brown Irish soda bread has no raisins or sweetener. It's made with whole wheat flour. White Irish soda bread uses white flour.

So if you are looking to sub the "real thing" with whole wheat flour, the only component you'd need to change to make it gluten-free is the whole wheat.

My choice of sorghum and millet makes this version more akin to the brown whole grain version you know and love. But you can use any gluten-free flours you prefer. Teff and quinoa are "brown" flours, although they'd impart a decidedly non-traditional taste to the bread.

Raisins or currants have always been optional, as far as I'm concerned. As is the sweetness factor. Add or don't add- it's all good.

As for sour dough starter- it's on my list.

For tips, I suggest browsing my g-free baking tips and substituting posts which contain a lot of useful info for you on conversion and g-free baking.

Good luck- and most of all, have fun recreating one of your favorites.


Anonymous said...

Want to try this. Can I use Xylitol instead of the sugar. Also in your other soda bread, which called for both sugar and agave/honey. I will need to replace all your sweetners (dry and liquid) with xylitol. Any ideas?
Thanks for an AWESOME site.


Anonymous said...

Oh, wow -- Thank you Karina for all your work, and thank you Anaquita for resolving my puzzlement!

I tried this recipe (w/o sugar, but with some dried fruit and pear juice) and it came out beautifully, but extremely (for me) sweet, and nothing like my mental model of soda bread. Like a really big, lovely, GF scone, and something "normies" might eat, but simply not soda bread. Now I know what to call the different varieties, and for other tweak-happy experimenters:

Subbing unsw. applesauce for 4 out of 5 of the Tbsp of shortening (I used coconut oil for the remaining Tbsp), leaving out the sugar and honey, and using teff flour for most or all of the millet flour gave me an excellent loaf! I may also experiment with using a little too much baking soda, bc I think the soda bread I grew up with did...

Thank you again Karina for providing so many innovative recipes to work with, & hope you see my imitation as the appreciation it is!

-- Ninufar

Brenda Johnson said...

I am not entirely new to gluten free however I am still in the learning process. Is there someone or some where that I can go to get informations such as I am putting together a receipe and find I do nto have one of the ingredients such as sweet sorgum flour. Is there a substitute for things such as this. It seems everything I want to make calls for something different and what I have yet to have in my kitchen cupboard. Brenda Naples NY

Karina Allrich said...

Hi Brenda, I have written a FAQ page (link in header) and several posts on cooking and baking gluten-free, and a post on substitutions- check the sidebar links. As you get more familiar with why we use what we use in gluten-free baking it will become easier. First thought is to use rice flour (though I am not a fan of rice flour; sorghum has a lovely softness and mild taste).

When I couldn't find gluten-free flours at the local market I ordered mine through Amazon (free shipping on orders $25 and up); shopping link is in sidebar.


Karina Allrich said...

Tina, I have never baked with xylitol but several readers have mentioned using it in my recipes as a 1 to 1 substitute. If you try it, please report back.

Others use agave when it's in smaller amounts like this (though too much agave sometimes creates a gummy center).


Satisha said...

Smile from ear to ear with your insights into Post Menopause 'getting & losing'...I'm in the same boat as least my curly hair hasn't gone straight yet! Enjoy the move into your new apartment..just LOVE your recipes and blog. GO GIRL!!! Satisha from DownUnder

Marsha said...

Okay Karina: Today I post to you after months of happily devouring your recipes and posts. I think I love you! You speak to so many and your style is so fabulous. Enjoy your new home, and LIVE YOUR AUTHENTIC LIFE.

Renee said...

One size "fits" all bras and recipes apparently just don't work... considering how much my digestive system has benefited from your love and care, it sort of makes me hope you'll get into the bra manufacturing industry soon. Sort of a strike while the iron's hot mentality.

Tasty Eats At Home said...

I tend to lose up top when I eat like a bunny too - but as for the hips? thighs? Nah, they're perfectly happy holding on to their "plumpness". C'est la vie. What can we do? I'd be delighted to dig into this soda bread. It looks and sounds amazing. Of course, as do all of your baked goods. BTW, I'm jealous of that light pouring into your new studio. Wow.

deejay said...

Why do you use potato starch rather than tapioca starch? Occasionally I have a digestive reaction from something I've eaten and the common tread seems to be potato starch. Can I use tapioca starch in place of it and achieve the same results in the product?
DeeJay in Truth or Consequences, NM

Maddy said...

I have loved making your Gypsy Soda Bread since you posted it and can't wait to try this one! Been using your recipes for awhile now after my kids and I were diagnosed celiac 8 years ago. I cannot tell you how much your site has meant to's revolutionized the way we eat and we don't feel as though we are sacrificing anything, after several years of just getting by with the "blah" stuff. Having recently been told I need to eliminate dairy as well, your recipe gifts have only been further treasured due to their versatility to many dietary restrictions. Thank you, thank you, thank you!!!

dreaminitvegan said...

A wonderful looking rustic irish bread. Can't wait to make it with our Irish Vegan Stew next month.

You have a beautiful loft to work with. Have fun decorating and making it your home!

Ann said...

This might be obvious, but what's the difference between potato starch and potato flour? How big of a difference will it make?

And just a random comment: sports bras are easier to get on if you pull them up over your hips. (It was actually my husband who told me that -- he read the instructions on a Patagonia package>

Virginie Péan said...

Thanks for this new recipe with sorghum flour. I finally found some in Sweden. It was in an exotic store. I haven't tried it yet. Your recipes will help me to get used cooking with this new ingredient, thanks.

Martha said...

Thank you Karina for this wonderful recipe. I made it today and what a treat it is! I'm off sorghum and substituted brown rice flour. As Millet was the main flour it may not have made a huge change. Caraway is a favorite flavoring of mine so I used the full 3 teaspoons. So very good!

Heather said...

Hi Karina

I have been a LONG time fan well I mean if you count 2 years. I found your blog while doing a 2 weeks detox and fell in love with your FABULOUS recipes and have been cooking your recipes since. As fate would have it my husband just got diagnosed with celiac disease and he can no longer have dairy either so I'm in the kitchen doing my best to make this transition easy for him since well I've done this before and he is currently out of town. Thanks for your fabulous recipes and advice they're indispensable!!!

Steph said...

Hi Karina,

I just wanted to thank you for sharing all of these wonderful recipes! I discovered your blog by way of a budget-friendly recipe of yours that was shared by (in fact, I'm having it for dinner tonight!).

My nutritionist just laid down the law about going gluten-free and all I could think about was all that I would be going without. I love to cook and hoped to expand into baking.

Now that I see your site, all I can think about is all the stuff that I can still bake and enjoy with my family.

I'm quite thankful to have found it!



paigerf said...

Im laughing out loud at your body descriptions! Your writing is as good as your baking!

Jessica said...

The new Massive Attack album now gets me through several hours of tedious web work, excellent moving soundtrack!

Diane-The WHOLE Gang said...

Now that I've started baking I was thinking I would really love Irish Soda Bread on the 17th. My wish has come true. Can't wait to try this recipe!
Love the new space, especially the studio!

Shalinee said...

I have not eaten Irish bread before...poor me! But looking at this I would love to try. It looks so good and delicious.

maggiesavage said...

Hi Karina - Thanks for this amazing recipe! I forwarded it to my mom as she's the Irish Soda Bread baker in our house :) Can't wait to try it.
I awarded you a Sunshine Award on my blog I hope you'll check it out when you get a moment. Thanks for everything.

Cookin' Canuck said...

What a beautiful space with plenty of natural light! It's always fun to have a blank canvas to decorate with whatever makes Your soda bread looks delicious - the perfect texture.

Qadoshyah said...

I just ran across your blog from Google - to this link -

Your blog is going to be so helpful, I can already tell just by reading one post! We recently have started a GF diet for my 5 yr old brother with Down syndrome and a few others in my family (including myself) are going to go GF also. Since we do a lot of baking, I was starting to feel lost! It doesn't seem so daunting anymore ;).

Thanks you!

Nancy said...

Love the pincurls! Doris' cousin came to visit at the holidays and has stayed way too long. She's getting the boot soon even if I have to do it with the 30 day shred...which at my age is probably not going to be pretty.

I've been meaning to try millet (and teff) flour again. This will be a perfect recipe for that.

Diane-The WHOLE Gang said...

I made this over the weekend and it was easy to make and absolutely delicious. Grew up in an Irish family so we had this often and I really missed it. I'm good with eggs so I used 2 and it worked. I think I made the mound too high because it took some time to cook in the middle. Also, using a very sharp serrated bread knife cuts down on the crumbling. It's almost gone, along with your apple cranberry cake. Really enjoying learning to bake GF. Thanks again!

paigerf said...

My family really enjoyed this Irish Soda Bread along with soup for dinner. I made it using flax eggs instead of EnerG egg replacer and I left out the raisins since it was a compliment to turkey noodle soup. Very good!

AJK said...

Looks scrumptious! I too, after tweeking and tuning my recipes have completely stopped using any rice flours or bean flours. They just don't do what I want it to! I love sorghum, millet, amaranth, buckwheat and sometimes teff even. I don't have as much tweeking time as I wish, since I keep a mini-farm in my backyard so we can eat organic (my son is allergic to pesticides/herbicides/and lots of food allergens.) Thank you for always putting your creative yummy recipes up!

Ellie said...

This recipe is awesome. Just made it with raw milk (with some vinegar) and butter, dried cherries in place of the raisins. So good. I think it could easily be made into some yummy scones. Thanks for sharing.

Ren said...

Karina! "There is no price for Awesomeness!" (Po - Kung Fu Panda) So happy to have found you and your creative culinary adventures.
I am not G/F 24/7, but my body knows a good thing when it tastes it! I also manage a cafe where gluten free is the norm, so I am always scrounging tasty recipes. No more scrounging, I found you!
I made this with some changes (as I never seem to follow a recipe exactly!). Replace sourghum with Lupin flour, potato starch with tapioca starch, shortening with vegan margarine, hemp with rice milk. Used Agave, added dates and pecans, cinnamon, nutmeg, cardaman and cloves (left out caraway). Was so good. Thank you. Mwah!

Anonymous said...

Hi Karina!
I have just tried this bread and it´s fabulous!!!
Thank you!

Matt said...

Hi, I'm about to make my first attempt at an actual loaf of bread, and I want to try doing it without any yeast, so this looked like a recipe that would be a good starting point. Anyway, as I was looking through the comments, I saw a couple things that I felt compelled to say something about, and I have no idea how out of date I might be, because I can only see times but no dates on the entries.

Anyway, regarding the "uber-" prefix, I am Jewish, and I don't know if Indigo is literally the child of Holocaust survivors, as I am three generations removed from Europe, but in any case, I have heard "uber" for a long time and I really don't think there is anything anti-Semitic about it. It is simply the German word for "super." I highly doubt that it came to this country by way of the Nazis. Much more likely it crossed over in cultural interactions after Germany's reconstruction. It is just a very common word in that language that is used all the time. The Nazis also had some idea of developing the "uber soldat," or super-soldier. But the word is used in German the same way "super" is used in English, which is why it can easily be substituted, as in "uber-cool," "uber-rich," or whatever. People just like saying it because it sounds novel or more impressive or something. I think that Jews who suffered some degree of trauma from the Holocaust may have a very natural tendency to associate anything German with the Nazis and anti-Semitism, but the truth is the Germans are just regular people, in fact very similar to Americans, there are hardly any Nazis around any more, and Germany now has one of the most robust democracies in the world (and they're a lot more egalitarian than the U.S.). So I just think Indigo is reading things into it that aren't there, and there's really no reason to try to censor people's speech in this case.

The other thing is, in regard to The Fountainhead, I am not really sure why so many people seem to have Ayn Rand on their reading lists - I have not read anything by her myself and have little desire to, because I have read enough about Rand to know that her books are basically gospels for the religion of "free-market" capitalist fundamentalism. You might as well just listen to a Scott Walker speech. She somehow manages to draw people in with these stories of great heroes who are able to reach their full potential because the impediments of government regulation are removed, and then these people go on believing this myth and vote for any candidate who says they'll cut taxes or deregulate or bust unions or whatever. Of course what her stories are really about is a privileged class being privileged, and all the common folk being thrown to the wolves and not reaching their full potential because they are not provided with the same opportunities as that privileged class. And of course we should all know by now that deregulation does not create some free-market utopia as all those fiscal conservatives would have us believe - it just opens the door for billionaires and huge corporations to make their own rules, which are certainly not going to provide any protection to workers or consumers, and can also collapse the whole global economy. So by all means, read the book; just know what you're getting yourself into, because I have no idea how so many people get suckered in by that stuff. As a side note, Ayn Rand was a Jew who apparently was embarrassed by her Jewishness, because she changed her name from something Jewish-sounding to Ayn Rand, which is definitely not Jewish-sounding.

So, hope you enjoyed my rant, and thanks for posting all these great recipes - they are a terrific resource for all us GFers :)

Cynthia said...

Made this today from the link of your newest gluten free Spotted Dog soda bread recipe. It was just what I was looking for. I'm so tired of all the sweet GF stuff. I needed something savory for breakfast. I wanted to feel like I was eating real food. I added caraway seeds and I was loving life again. Served with a little GF turkey sausage patty from Shelton I ate half a loaf. Since I put caraway seeds in it I won't half to share either. Method to my madness there!

Jeanette said...

I just made this today and it was wonderful. My gluten-free 8-year old was thrilled and gobbled up a piece for breakfast with some jam.

Anonymous said...

Made your Irish Soda Bread over the weekend. WOW, how easy was that! The taste of the currants and caraway seeds was perfect. I used butter instead of the shortening and 1 egg--nice moisture and wonderful out of the oven after a little cooling. Great all around bread for a meal or just snacking with a cup of tea. It did not make it to the wrapping stage for the freezer. Your site is one of my top three. Thanks for all the healthy and tasty recipes that you perfect each time you post.


Anonymous said...

I haven't tried this recipe, but according to my Irish mother in law soda bread is traditionally not sweet. A soda bread with fruit would be "tea bread." Thanks for your ideas - I will try rice flour in a recipe for a gluten-free friend!

pamela Purves said...

What do you have against potato flour. I've found a potato flour bread that is fantastic and am looking for recipes.

Karina Allrich said...

Pamela- Potato starch is best in gluten-free baking- for lightness and rise. Potato flour is sticky, gluey. Heavier. Karina

Anonymous said...

Hi Karina! There are some beautiful recipes on here. I have one question though. My boyfriend has recently been to a nutritionist and they have told him he cannot have gluten, yeast, potatoes or any kind of sugar including fruit!
What recipes do you have to accommodate these dietary requirments?
:) Christina

a political muscle said...

Just finished inhaling this bread for the umpteenth time and felt compelled to say "Thank You!" My family loves this recipe. I'm not a diagnosed celiac, but have noticed an improvement if I avoid gluten. I'm actually waiting for biopsies to come back this coming week to tell me if I am or not. We'll see. Knowing your website exists, and that I don't have to completely abandon my baking obsession in the name of better health is such a relief. I bake with a passion and to have to give that up would bring many tears. Thank you so much for providing a great resource. I'm incredibly grateful.

SusieQ said...

My first attempt at soda bread (different recipe)ended up being made into seasoned bread crumbs.I made this one last night for our supper and it was fabulous. My husband, who will taste my gf foods but not actually eat them, helped me eat half the cake in one sitting. I did substitute sorghum for the honey and that added to the wonderful flavor. Thanks for sharing this.

passionate_cook said...

I made this bread tonight in honour of Toby, a very spotted dog indeed. He didn't get any, unfortunately for him, dogs can't eat raisins, but I thoroughly enjoyed the bread. I was thinking it would make great scones too, if shaped into smaller buns.

Vijette said...

Thank you so much for the GF Soda Bread recipe. My 3 1/2 year old has multiple food allergies and we've tried every bread out there and they are nasty. The first time I made it, his face completely lit up with the first bite. He missed bread products that much.
Every couple of weeks I spend a Saturday making biscuits from this recipe. I double the recipe and use rice milk with rice vinegar, but omit the caraway seeds and raisins. Sometimes I add a little extra honey. After they cool, I individually freeze them and when my son wants a sandwich thaw in the microwave for 20 seconds, slice through the middle and it is perfect.
This is the absolute best!

Carol L said...

This recipe is great...Just made this the second time and I make scones instead of the big loaf....I used a scone pan as the batter is kind of wet....and they came out gorgeous and delicious!!!
Carol L

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