Gluten Free Soda Bread Live with Rachel Ciordas

Hello friends,

Woo! What fun it was to welcome you all into my kitchen and to be welcomed into yours! I’m so honored and thrilled that so many of you wanted to spend half an hour baking with me today as part of the Grubstack virtual food festival!

Should we do another live baking session? (My vote is Yes!) What would you like to bake??

This Irish-American style soda bread is the style you see pop up everywhere in U.S. cities in March. A slightly sweet option, studded with raisins and lightly scented with spices it’s quite a delight.

It’s wonderful if you can find tangy dried currants- something difficult to find near me. I grow fresh black currants in my garden but finding the dried in stores can be difficult in North America - so go with raisins perhaps the white ones they are lovely here.

This simple bread doesn’t require yeast, or a sourdough starter, it relies completely on baking soda and baking powder mixed with the buttermilk (or vinegar and milk) in the bread to rise. And boy does it, gloriously.

Instead of waiting for yeast to take effect, a small rest is all the dough requires.

Those of you who would love to be able to bake a quick loaf for dinner might consider leaving out the spices and fruit, leaving you with a much more savory loaf suited to accompanying dinner and sopping up a sauce, or replace the sweet additions with cubes of sharp cheddar and spring onions.

Don’t skip that resting time in the recipe the loaves that didn’t rest resembled as my kids put it, cornless cornbread. That is certainly not what we’re going for. The 20 minute pause remedied that issue and left us with a lush fruit studded loaf.

Next Level Gluten Free recipes are tested over and over and scientifically work! Then I walk you through all the details. Upgrade to a full membership for a library of gluten free baking workshops, product comparisons, and exclusive gluten free recipes.

Below is one of my signature gluten free recipes!