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Prep Time:10 minsAdditional Time:50 minsTotal Time:1 hrServings:12Yield:12 servingsJump to Nutrition Facts
Prep Time:10 minsAdditional Time:50 minsTotal Time:1 hrServings:12Yield:12 servings
Prep Time:10 mins
Prep Time:
10 mins
Additional Time:50 mins
Additional Time:
50 mins
Total Time:1 hr
Total Time:
1 hr
Servings:12
Servings:
12
Yield:12 servings
Yield:
12 servings
Jump to Nutrition Facts
Jump to recipeNutrition NotesIs gluten-free soda bread good for you?This recipe provides a balance of carbohydrates, protein, fat, fiber, and vitamins and minerals. One slice provides about 10% of your daily fiber needs. Andfiber has lots of benefits, including reducing your risk of diseases, like heart disease, cancer and type 2 diabetes. It also helps keep you full and satisfied.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Why do we have soda bread on St. Patrick’s Day?This popular bread of Ireland dates back to the 1830s, during a time of hardship, and people were using what was on hand. Most households found it much less expensive to use baking soda for leavening bread than with yeast. Also, baking soda worked well with the soft wheat flour predominantly grown in Ireland.Can soda bread be made ahead?We think the flavor and texture of soda bread are best when eaten the day it’s baked. Plus, it’s a kind of bread that can get stale sooner than regular bread. You can make it a couple of days beforehand (no need to refrigerate it), and you can freeze slices for a few months, but you might want to toast the bread after doing this. Be sure to store the soda bread in an airtight container or wrap it well.Frequently Asked QuestionsDoes gluten-free soda bread taste like traditional soda bread?With most gluten-free breads, the taste is similar. However, the texture may not be the same—maybe crumblier, but that will depend on the recipe.
Jump to recipe
Nutrition NotesIs gluten-free soda bread good for you?This recipe provides a balance of carbohydrates, protein, fat, fiber, and vitamins and minerals. One slice provides about 10% of your daily fiber needs. Andfiber has lots of benefits, including reducing your risk of diseases, like heart disease, cancer and type 2 diabetes. It also helps keep you full and satisfied.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Why do we have soda bread on St. Patrick’s Day?This popular bread of Ireland dates back to the 1830s, during a time of hardship, and people were using what was on hand. Most households found it much less expensive to use baking soda for leavening bread than with yeast. Also, baking soda worked well with the soft wheat flour predominantly grown in Ireland.Can soda bread be made ahead?We think the flavor and texture of soda bread are best when eaten the day it’s baked. Plus, it’s a kind of bread that can get stale sooner than regular bread. You can make it a couple of days beforehand (no need to refrigerate it), and you can freeze slices for a few months, but you might want to toast the bread after doing this. Be sure to store the soda bread in an airtight container or wrap it well.Frequently Asked QuestionsDoes gluten-free soda bread taste like traditional soda bread?With most gluten-free breads, the taste is similar. However, the texture may not be the same—maybe crumblier, but that will depend on the recipe.
Nutrition Notes
Is gluten-free soda bread good for you?
This recipe provides a balance of carbohydrates, protein, fat, fiber, and vitamins and minerals. One slice provides about 10% of your daily fiber needs. Andfiber has lots of benefits, including reducing your risk of diseases, like heart disease, cancer and type 2 diabetes. It also helps keep you full and satisfied.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Why do we have soda bread on St. Patrick’s Day?
This popular bread of Ireland dates back to the 1830s, during a time of hardship, and people were using what was on hand. Most households found it much less expensive to use baking soda for leavening bread than with yeast. Also, baking soda worked well with the soft wheat flour predominantly grown in Ireland.
Can soda bread be made ahead?
We think the flavor and texture of soda bread are best when eaten the day it’s baked. Plus, it’s a kind of bread that can get stale sooner than regular bread. You can make it a couple of days beforehand (no need to refrigerate it), and you can freeze slices for a few months, but you might want to toast the bread after doing this. Be sure to store the soda bread in an airtight container or wrap it well.
Frequently Asked Questions
Does gluten-free soda bread taste like traditional soda bread?
With most gluten-free breads, the taste is similar. However, the texture may not be the same—maybe crumblier, but that will depend on the recipe.
Cook Mode(Keep screen awake)Ingredients1 ½cupsbuttermilk1large egg4tablespoonsmelted butter, divided3cupsgluten-free all-purpose flour, plus more for dusting2teaspoonsbaking powder1teaspoonbaking soda¾teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
1 ½cupsbuttermilk
1large egg
4tablespoonsmelted butter, divided
3cupsgluten-free all-purpose flour, plus more for dusting
2teaspoonsbaking powder
1teaspoonbaking soda
¾teaspoonsalt
DirectionsPreheat oven to 400°F.Whisk buttermilk, egg and 3 tablespoons melted butter in a medium bowl.Place flour, baking powder, baking soda and salt in a stand mixer fitted with a paddle attachment. Mix on low speed to combine. Increase speed to medium and slowly add the buttermilk mixture until a soft dough forms. Let the dough rest for 10 minutes.Brush the remaining 1 tablespoon butter over the base and partway up the sides of an 8-inch cast-iron skillet. Dust hands with flour and form the dough into a ball. Press the dough into the prepared pan. Use a sharp knife to score a deep “X” into the top of the dough.Bake until lightly browned and hollow sounding when tapped on the bottom, 30 to 40 minutes. Remove from the pan and let cool on a rack for at least 30 minutes.Originally appeared: EatingWell.com, February 2018
Directions
Preheat oven to 400°F.Whisk buttermilk, egg and 3 tablespoons melted butter in a medium bowl.Place flour, baking powder, baking soda and salt in a stand mixer fitted with a paddle attachment. Mix on low speed to combine. Increase speed to medium and slowly add the buttermilk mixture until a soft dough forms. Let the dough rest for 10 minutes.Brush the remaining 1 tablespoon butter over the base and partway up the sides of an 8-inch cast-iron skillet. Dust hands with flour and form the dough into a ball. Press the dough into the prepared pan. Use a sharp knife to score a deep “X” into the top of the dough.Bake until lightly browned and hollow sounding when tapped on the bottom, 30 to 40 minutes. Remove from the pan and let cool on a rack for at least 30 minutes.
Preheat oven to 400°F.
Whisk buttermilk, egg and 3 tablespoons melted butter in a medium bowl.
Place flour, baking powder, baking soda and salt in a stand mixer fitted with a paddle attachment. Mix on low speed to combine. Increase speed to medium and slowly add the buttermilk mixture until a soft dough forms. Let the dough rest for 10 minutes.
Brush the remaining 1 tablespoon butter over the base and partway up the sides of an 8-inch cast-iron skillet. Dust hands with flour and form the dough into a ball. Press the dough into the prepared pan. Use a sharp knife to score a deep “X” into the top of the dough.
Bake until lightly browned and hollow sounding when tapped on the bottom, 30 to 40 minutes. Remove from the pan and let cool on a rack for at least 30 minutes.
Originally appeared: EatingWell.com, February 2018
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Nutrition Facts(per serving)159Calories6gFat24gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
