No food is more universally loved on St. Patty’s Day than Irish Soda Bread. My recipe takes the best of cake-style fruited soda bread called Treacle, and makes it gluten, dairy, soy, nut, egg and of course, yeast-free! The added flavor from gluten-free beer kicks this recipe up a notch from typically bland and often dry soda breads, as well. Follow my directions below to fashion your own homemade Dutch oven, and you’ll be baking this modern version the old-fashioned way, with delicious results!
This bread is too good to save it just for St. Patty’s Day! Slather it with apple butter or peanut butter or make a sandwich with it anytime!
Irish Soda (Beer) Bread
- 3 1/4 cups Jules Gluten Free™ All-Purpose Flour
- 1/4 cup flaxseed meal
- 1/2 tsp. fine sea salt
- 1/2 tsp. coarse sea salt
- 2 tsp. baking soda
- 1 tsp. gluten-free baking powder
- 1 tsp. granulated cane sugar
- 1/4 tsp. nutmeg
- 1/4 tsp. cardamom
- 1/2 cup baking raisins or sultanas (or boil raisins in water, drain, then add to the recipe)
- 2 Tbs. dark (Black Strap) molasses
- 1 tsp. apple cider vinegar
- 1 cup vanilla yogurt, like coconut, almond, soy or dairy yogurt (I used So Delicious® Cultured Coconut Milk Yogurt)
- 3/4 cup gluten-free beer, gingerale, club soda or Perrier (I used Green’s Tripel Blonde Ale - look for vegan beers like Green’s if baking egg-free)
- milk of choice to brush on top of dough (dairy or non-dairy)
Preheat oven to 375° F (static) or 350° F (convection).
In a large food processor (or if using a mixing bowl, use a pastry cutter or large slotted spoon) mix all the dry ingredients together thoroughly. Add the molasses, apple cider vinegar and yogurt, stirring together until the dough is raggedy and dry, but mixed. Gradually add the beer and raisins until it holds together in a ball shape.
Roll the ball in a light coating of Jules Gluten Free™ All Purpose Flour and place onto a parchment-lined baking sheet. Brush off any excess flour with a pastry brush, then brush the dough with a thin coating of your favorite milk (dairy or non-dairy).
Using a sharp knife, make a criss-cross cut into the top of the dome, pressing down with the knife approximately 1/4 inch without pulling the dough. Rock the knife back and forth slightly to open up the cuts and allow the bread to rise in those directions. Cover the bread with a deep pot that will allow the bread to rise up and out without touching the sides of the pot (this will create a mock Dutch Oven) and place in the preheated oven.
Bake for 10 minutes, then reduce heat to 325° F (static) or 300° F (convection) for approximately 30 more minutes, then remove the top pan. Bake an additional 10-15 minutes, until cooked through (test with a wooden skewer inserted into the center or knock on the bottom, listening for a hollow sound).
Remove from the oven and cool on a wire rack. To store, wrap in a tea towel then place in a zip-top bag. The towel will help to keep the bread moist and soften the crust a bit.