Baked Irish Soda Bread to Have with Lunch Today – I Switched One Ingredient – from Wheat to Gluten-free Flour – The Conversion Was a Success – This Recipe for Irish Soda Bread with Raisins Comes from –

Irish Soda Bread

Irish Soda Bread is one of my favorite quick breads. I made it for the first time in Texas. I found the recipe at Now I used the same recipe to make this bread, but I substituted Jule’s gluten-free all-purpose flour for the wheat flour called for in the original recipe. I baked it in my cast iron skillet, but a baking sheet may be used.

Along with switching to all-purpose gluten-free flour, I made deeper cuts across the top of the bread to allow the heat to get to the center of the dough better. I wanted to make sure that the center would get done. Next time I may not make the deeper cuts since the dough baked perfectly this time. (If I don’t make the cuts deeper, the center may not get done. I won’t know until I try it.) I also lowered the temperature from 425 to 400 degrees to keep the top from browning before the bread finished baking. This was a necessary adjustment that I have learned working with gluten-free flour.

Irish Soda Bread 2

My Irish Soda Bread was a success. (Those are golden raisins, if you are wondering. Steve likes them better than the dark ones.) We enjoyed this bread with lunch and again as a night snack. I cut myself a thick slice and covered it with butter. Steve had his with peach preserves. I will definitely make this recipe for Irish Soda Bread again.

About Carol Ann Ritchey

Life is good because God is good.
This entry was posted in Cooking Techniques and Shortcuts, Food, Photos and tagged , , , , , , , , , , , , , , . Bookmark the permalink.

Please share your thoughts...

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s