Learn To Make Low FODMAP Gluten-Free Irish Soda Bread
It is true that I only think about making Irish Soda Bread once a year – right around St. Patrick’s Day. And now that I am FODMAPing, that wasn’t going to stop me and it shouldn’t prevent you from enjoying a hunk of this super easy, incredibly satisfying quick bread.
Quick Breads Are…Quick
The term “quick” bread is used to describe such things as banana bread, zucchini bread and loaves like this Irish Soda Bread. It means they are raised with baking powder or baking soda and do not need yeast – and get into the oven (and into our mouths) quite quickly.
You can read our sister-site’s entry on the definition in the Bakepedia Encyclopedia for more info.
Irish soda bread is very hearty. Many traditional recipes use flour, buttermilk, baking soda and salt – and often nothing else. No eggs, no raisins, not even added fat! Obviously that kind of loaf is very rustic, and that approach has its place, but I prefer a somewhat dense loaf.
Egg really helps the texture when gluten-free flours are used. Actually, these kinds of soda breads with raisins and sugar added are referred to as Spotted Dog in Ireland.
Spotted Dick is a steamed pudding that features raisins (the “spots”) and this bread probably got its name due to the popularity of that dessert. Darina Allen, my go-to for anything involving Irish food, recalls memories of eating it as a child, warm and slathered with rich butter.
My apologies to purists for my titling.
Buttermilk is used in the traditional recipe and we make our own soured milk by combining lactose-free whole milk and lemon juice.
I like this loaf for breakfast with a schmear of peanut butter or jam or alongside a bowl of soup. It is best eaten the day it is made, so plan accordingly. You could leave the caraway seeds out, but I love the savory aspect they add juxtaposed to the sweet, chewy raisins.
Caraway seeds are Green Light low FODMAP at 2 teaspoons (10 g).
PS: we also have a richer version of this bread, if you would rather try that!
And if you are looking for dessert, check out our Irish Whiskey Chocolate Mousse and also our beloved BLACK VELVET Chocolate Guinness Cake with Whiskey Frosting.
We also have a DIY Low FODMAP Irish Cream Liqueur that will knock your socks off!
Low FODMAP Gluten-Free Irish Soda Bread
Our Low FODMAP Gluten-Free Irish Soda Bread is very easy to make. It has no added fat, making it a very lean bread that is best enjoyed the day it is made.
- 1 3/4 cups (420 ml) lactose-free whole milk
- 1 tablespoon plus 2 teaspoons lemon juice
- 3 1/4 cups (471 g) low FODMAP gluten-free flour, such as Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
- 1 tablespoon caraway seeds
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (83 g) raisins
- 1 large egg, at room temperature, well beaten
Preheat the oven to 400°F/200°C. Line a rimmed baking sheet pan with parchment paper; set aside.
Combine the milk and lemon juice and allow to sit for 5 minutes until thickened.
Whisk together the flour, caraway seeds, sugar, baking soda and salt to aerate and combine in a mixing bowl. Toss in the raisins. Stir in the egg with a large silicone spatula then start dribbling in the soured milk. You will most likely need somewhere between 1 ½ cups (360 ml) and the full amount. Only add enough to create a shaggy dough. It will not come together in the bowl but if you pinch a bit of it, it should hold together and you will be able to better assess the moisture level.
Turn the shaggy dough out onto a piece of parchment paper (for easy cleanup) and gather together into a neat ball. Place on prepared pan and press into a 1 ½ inch (4 cm) thick disc, about 6-inches (15 cm) across. Use a serrated bladed knife to slash the loaf in a deep crisscross on top of the loaf, extending to the edges.
Bake for about 40 to 50 minutes or until the loaf is lightly browned and sounds hollow when you tap the bottom. Cool pan on rack for 5 minutes, then transfer loaf directly to rack to cool further. Irish soda bread can be served warm or at room temperature and is best served the day it is made.
- Even if you do not fancy yourself as a bread baker, you can make a quick bread! No yeast, no rising times, this Irish Soda Bread would be a great recipe to try.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Tell Us What You Think
14 comments for “Low FODMAP Gluten-Free Irish Soda Bread”
Where’s the recipe?
Hi Pam! So sorry… the recipe accidentally got deleted during a recent revision. It’s back now! Thanks for bringing it to our attention. Hope you enjoy it! – Robin
Would love to try this!! Is there supposed to be butter in the recipe?
Sarah! You have an eagle eye! I had gone through several versions of the bread and one or two versions did involve butter. I ended up liking this one with no butter best! Still a dense loaf, but no butter needed. The recipe is correct! I had missed editing the headnote; thank you for pointing this out. I have corrected the recipe description and the recipe stands as is and is good to go. Let us know what you think.
Hi! Can this bread be frozen?
It can but it will become a drier product. I personally would never freeze it but for most people it will probably be be just fine. I tend to be much pickier about my baked goods than most! If you were going to freeze it, make sure you call it completely, double wrap it in plastic wrap, and then put it in a zip lock bag from which the air has been removed.
Can you substitute a non-dairy milk for the dairy milk?
You could try it but the result will be leaner and drier.
Could you substitute 2% milk for the whole milk?
You could but I do not recommend it. The dough is very lean as it is.
“….with a schmearof PB or jam”
Sounds delish! In your experience which jam is “safe” for us?
Hi Yael, We suggest that everyone following the diet have both the Monash smartphone app and the FODMAP Friendly app – you can look these things up at your fingertips. There are low FODMAP serving sizes of strawberry jam, marmalade and raspberry jam. You can also find this info in our downloadable lists.. Also, just to comment on language for a moment, about a year ago I started to not use the terms “safe” or “unsafe” anymore, FYI. Even high FODMAP foods are safe. Unsafe foods are foods contaminated with botulism or eColi. Our team of RDs and I are trying to make the diet more accessible, not less, and I believe the safe/unsafe terminology unnecessarily demonizes healthy whole foods. Just something to think about:)
I’m surprised raisins are in this recipe. Monash University app indicates raisins are low FODMAP only in 13 gram servings.
That’s right! You have to look at the serving size. The low FODMAP amount is per serving, not the amount in the Ingredient list.