Irish Soda Bread Can Be Low FODMAP
Robin and I love Irish soda bread and we thought, why not have a couple of versions? For a more classic approach, click on over to our Low FODMAP Gluten-Free Irish Soda Bread, which has no added butter or fat.
This recipe, for Rich Low FODMAP Irish Soda Bread does. Both are delicious; you cannot go wrong with either one.
Sweet & Savory Quick Breads
Quick breads are chemically leavened by either baking powder, baking soda or both. They do not require any yeast. They are quick to make, which is why they sport this moniker.
This Rich Low FODMAP Irish Soda Bread straddles both the sweet and the savory categories, with the inclusion of sugar, some sweet, chewy raisins and savory caraway seeds.
We like it equally as a sweet treat – try it for breakfast with a hot cup of black tea – as well as a savory side to Corned Beef & Cabbage. Or try our Irish Lamb Stew!
Be sure to read about navigating the low FODMAP diet for St. Patrick’s Day. Hint: you can have some green beer!
Rich Low FODMAP Irish Soda Bread
This version of Rich Low FODMAP Irish Soda Bread has the addition of butter. We also have a more classic, leaner version for you to try. Just search Low FODMAP Gluten-Free Irish Soda Bread.
- Scant 2/3 cup (165 ml) lactose-free whole milk
- 2 teaspoons lemon juice
- 1 2/3 cups (241 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 3 tablespoons sugar
- 2 teaspoons caraway seeds
- 1 teaspoon baking powder; use gluten-free if following a gluten-free diet
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (83 g) raisins
- 1 large egg, at room temperature, well beaten
- ¼ cup (57 g) unsalted butter, melted
Position rack in middle of oven. Preheat the oven to 375°F/190°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, sugar, caraway seeds, baking powder, 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 and melted butter. Keep stirring until the dough comes together, making sure there are no pockets of flour left behind.
Scrape dough into a large round pile onto the prepared pan. Dampen hands and shape it into a flat round, about 6 to 7-inches (15 cm to 17 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 30 to 35 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.
- This version of Irish Soda Bread, containing butter, is richer and therefore also lasts a bit longer than our classic version. Choose this one if you need to make a day ahead.
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
13 comments for “Rich Low FODMAP Irish Soda Bread”
Would rice flour work? We don’t have these Bob red mill flours in the UK
This will be the closest approximation. It is a DIY Flour blend. You cannot just use rice flour alone. You can read more about low FODMAP flours in this article as well.
I have been successfully using 145 grams/cup of your AP GF DIY flour blend in all of your recipes. I’d love to try this recipe, but am not sure if I should follow the recommended weight of flour, or to recalculate it using the 145 grams/cup? Thanks!
Hi Denise, this recipe is a tad forgiving. I would go with the weight first time around, see how you do. GREAT question! Love the attention to detail.
Is there a reason why the measurement of flour and weight are so far off? I’m in the process of making it now and I tried to weigh the flour, but it was so far off from the measurement in cups. So I just used the measurement since I wasn’t sure which to follow. It seems like a very wet dough. So I’m assuming the weight is the applicable one.
Our volume measurements are the primary ones. Please review this article, which talks about how we develop recipes, and this one about dry measurement. Equipment and technique are Everything.
Made this bread last minute on a whim. It is sooo moist, unlike almost every other gluten free bread I have made. I do pretty well baking my own gf bread but wanted something a little quicker that I knew was safe for my man. Thank you for your guidance!
So glad you both enjoyed it! Irish Soda Breads are so simple and yet really deliver! I love this as much alongside soup or stew as I do for breakfast with me tea.
Sorry for the confusion. I was referring to how the recipe says to use 1 2/3 cups flour but also says that’s 471g. I weighed 1 2/3 cup flour to make sure I was accurate and it was way less than 471g. That’s what I was confused about, whether to measure the flour in cups or grams since they were very different amounts of flour. You have another Irish soda bread recipe that says 471g of flour is 3 1/4 cups flour. That was the confusing part I was referencing. I’m assuming the 1 2/3 cup was a typo. Either way, I made it again just using the weight for flour and it tastes good. Thank you!
Thank you for writing back again. I will have to drive back-and-forth recipes tomorrow. Our volumes are the primary amounts and if anything was entered incorrectly it would’ve been the weight. So, this is a mystery for me at this point but I will look into it. Thank you
The bread uses 1 2/3 cups of the flour blend we recommend, measured in the way we suggest, in accurate equipment, which yields 241 g. I have edited the recipe. Thank you for bringing this oversight to me.
I made this yesterday’s w/ the Bob’s Red Mill flour & it was delicious. I prefer whenever possible to bake by weights rather than volume as it’s more accurate. Yum. I’ll definitely make this again.
Hi Julie, so glad you enjoyed the bread! In our instance, the most accurate way to recreate our recipes is by volume, as that is how they are developed and tested. The corresponding weights are not from a generic chart – they are from a custom chart of mine – but they are still secondary amounts and not as exact as you might think. Still great to know it worked well with the weights!