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Bob’s Red Mill® Gluten Free Skillet Irish Soda Bread

Celebrate St. Patrick’s Day with this traditional and hearty loaf. The key to Irish Soda Bread is using baking soda, rather than yeast, as a leavening agent. We updated this classic by making it gluten free and stirring in some whiskey-soaked currants and rosemary for an added kick. Serve warm with butter and jam—and enjoy!

Serves 10
Ready in 75 mins
Prep time 15 mins
Cooking time 60 mins
499 calories per serving


> 4 cups Bob's Red Mill ® Gluten Free 1-to-1 Baking Flour
> 3 tbsp Sugar
> 2 tsp Bob's Red Mill ® Baking Powder
> 1 1/2 tsp Bob's Red Mill ® Baking Soda
> 1 1/2 tsp finely chopped fresh Rosemary
> 1 tsp finely grated Orange Zest
> 1 tsp Kosher Salt
> 1/3 cup unsalted Butter, cut into 1/2-inch cubes and chilled
> 1 cup Currants or Raisins, soaked in 1/2 cup Irish Wiskey and then drained
> 2 1/3 cups lowfat Buttermilk, cold
> 1 Egg
> 2 1/2 tbsp unsalted Butter, melted


Set a rack in the middle of the oven and preheat to 400°F.
In a large mixing bowl add the dry ingredients: flour, sugar, baking powder, baking soda, rosemary, orange zest and salt. Whisk to combine. Add the cubed butter to the flour mixture and use a pastry cutter or fork to work the butter until it becomes the size of small peas. Add the soaked (and drained) currants or raisins, and use a spatula to stir and combine.
Add the buttermilk and egg to a small mixing bowl and whisk to combine. Then, pour the wet ingredients into the flour mixture and use a spatula to work the dough until it starts to come together.
Turn the dough onto a lightly floured work surface. Form the dough into a 7-inch round and place in the cast iron skillet. Using a sharp knife, score a cross from end-to-end into the center of the loaf that’s 1 inch deep. Place the skillet into the oven and bake the bread for 50-60 minutes, or until the loaf has browned, is dry to the touch and a knife inserted into the center comes out clean.
Remove from the oven and place on a baking rack. Brush the loaf with melted butter if desired.


Recipe provided by Bob's Red Mill

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