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 Hoel

The new me - Carol Ann. More suitably said, the old me in new circumstances of life. Again. My history has developed in parts and chapters. In person, I am Wife, Mom, Grandma, Author, and Writer, in that order, more or less. Life is good because God is good.
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