I have tried a few gf recipes but there is only one Irish soda bread that I like these days: the one in Annalise Robert’s Baking Gluten-Free Classics cookbook. I embellish it with a tsp. of orange rind and I use less caraway seeds. It doesn’t keep particularly well so plan to make it to eat that day or the next. By the third day it is just not as great in flavor or texture but for that 2-day slot it can’t be beat for a gf soda bread. I have friends who don’t care for the seeds or orange rind grated in, but I love them; that’s what makes it great for me. Her cookbook is my baking bible, the best by far of all my gf cookbooks. I am going to put the ingredients and rough directions here, but you need to get her book and start baking. I promise you won’t be disappointed. It is head and shoulders above the rest for classic stuff like this. I do warn you that I altered her recipe as I am not a fan of buttermilk powder; I use the real deal of the buttermilk so no buttermilk powder and water here!
Irish Soda Bread
1 3/4 cup King Arthur Basic gf flour
2 Tbsp. sugar
2 Tsp. baking powder
1 tsp. baking soda
3/4 tsp Xanthan gum
1/4 tsp. salt
1 tsp. grated orange rind
2 tsp. caraway seeds
3/4 cup buttermilk
3 Tbsp. canola oil
1 large egg.
Directions: Heat oven to 350 degrees. Lightly grease an 8 inch cake pan.
Mix dry ingredients in large mixing bowl; mix in raisins, peel and caraway seeds.
Combine wet ingredients in smaller bowl, until well blended; I whisk them.
Add the wet to the dry and mix 30 seconds or less; until just well blended; use a big spoon and shape dough into a ball. Put in the prepared pan and use your hands to spread it out to a 6 inch circle. Use a sharp knife to cut a cross deep into the top. Bake on center rack until dark golden brown and cake tester is dry. About 35-40 minutes. Cool to room temperature before cutting; definitely do not cut it hot! Enjoy!