Gluten-Free Irish Soda Bread with Raisins

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To break bread, sometimes you have to break tradition. That’s no truer than for those with celiac disease or a gluten sensitivity. A staple as simple as Irish soda bread with raisins can quickly become too involved. But it doesn’t have to be that way. This gluten-free Irish soda bread only requires three key steps: Mix, pour and bake. Even the traditional recipe can’t compete with that!

Gluten-Free Irish Soda Bread with Raisins on Wood, 2 Large Slices Cut #recipe|


1 cup Bob’s Red Mill Brown Rice Flour
1/3 cup Bob’s Red Mill Tapioca Flour
1/3 cup Bob’s Red Mill Unmodified Potato Starch
1/2 cup raisins
2 Tbsp. Bob’s Red Mill Premium Xanthan Gum
1 Tbsp. Bob’s Red Mill Fine Crystal Cane Sugar
2 tsp. Bob’s Red Mill Caraway Seeds
1 tsp. sea salt
1 tsp. Bob’s Red Mill Double Acting Baking Powder
1/2 tsp. Bob’s Red Mill Pure Baking Soda
1/2 tsp. unflavored gelatin powder
1 egg
2/3 cup buttermilk
1/4 cup vegetable oil


1. Preheat oven to 350 degrees F and coat two non-stick, 5” x 3” pans or one 9” x 5” pan with cooking spray or coconut oil.

2. In a large bowl, combine all ingredients. Using a hand mixer on low speed, blend together until combined.

3. Spoon batter into prepared pan(s). Use a wet spatula to smooth the batter. Bake small pans 45-50 minutes. If using the one larger pan, bake 50-55 minutes, or until bread begins to turn a deep brown and loaf sounds hard when tapped.

4. Cool on a wire rack before slicing with a serrated bread knife.