Gluten-Free Irish Soda Bread with Raisins

Ingredients

• 3 cups Gluten-free all-purpose flour blend
• 1 teaspoon Baking soda
• 1/2 teaspoon Salt
• 2 tablespoons Sugar
• 1/2 cup Raisins
• 1 1/2 cups Buttermilk
• 1 large Egg
• 2 tablespoons Softened butter

Instructions

1. 1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2In a large mixing bowl, whisk together the 3 cups of gluten-free all-purpose flour blend, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 2 tablespoons of sugar until well combined.
3. 3Add the 1/2 cup of raisins to the dry ingredients and stir to distribute them evenly.
4. 4In a separate medium bowl, whisk together the 1 1/2 cups of buttermilk and 1 large egg until they are fully combined.
5. 5Pour the whisked buttermilk and egg mixture into the large bowl with the dry ingredients. Stir gently with a spoon or spatula until the ingredients are just combined and no dry pockets remain. Be careful not to overmix the dough.
6. 6Carefully transfer the dough onto the prepared baking sheet. Gently shape the dough into a round loaf, approximately 6-7 inches (15-18 cm) in diameter.
7. 7Using a sharp knife, cut a cross about 1/2-inch (1 cm) deep into the top of the round loaf.
8. 8Melt the 2 tablespoons of softened butter. Using a pastry brush, evenly brush the melted butter over the top and sides of the loaf.
9. 9Place the baking sheet into the preheated 400°F (200°C) oven. Bake for 35 to 40 minutes, or until the crust is golden brown and a wooden skewer or toothpick inserted into the center of the loaf comes out clean. Carefully transfer the baked soda bread to a wire rack. Allow the bread to cool completely for at least 30 minutes before slicing and serving; cooling allows the bread to set properly and improves its texture.

Substitutions

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