At our 2026 Irish Soda Bread Contest, the Best Gluten Free Recipe was won by Truman (here he is pictured with his mom, Maggie)
Margaret Mary’s Irish Soda Bread, Gluten Free
15.75 oz. gf flour
1.5 tsp xanthan gum (don’t add this if your gf flour already has it in it)
1 tsp. baking soda
1 tsp. salt
1 1/2 tsp cream of tartar
1/2 tsp caraway seeds
1/2 cup sugar
1 1/4 cups raisins (I like half golden, half dark)
6 tbsp butter, melted and cooled
1 cup buttermilk
2 eggs
Preheat oven to 350. Grease 9x5 bread pan w/crisco and a little flour tapped onto it.
Mix dry ingredients together. Add raisins and mix. Make sure the raisins are completely covered in flour otherwise they will sink to the bottom.
Combine eggs, melted butter and buttermilk. Don't worry if curds form.
Make a well in the center of the flour and pour in wet ingredients. Mix and knead the dough together. The dough will be very heavy and wet. Because it's gf dough, let it sit covered for 30 minutes before baking.
Place the dough in the pan. Use your knuckles to gently press the dough down so it's level. Slice a cross on the top and dot with butter in each corner. Pat a little buttermilk on top and sprinkle sugar.
Bake for 45-60 minutes. When it's golden and the tester is clean, it's done. Might need to put foil on top so it doesn't burn.
Notes: I've used my own mixed American Test Kitchen GF Flour which doesn't have xanthan gum, and I've used Better Batter Flour with xanthan gum with mostly equal results. Better Batter has a more jelled texture and American Test Kitchen GF Flour is a little more delicate. It always tastes best if you tell an Irish tall tale while mixing.