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.
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 (471 g) low FODMAP gluten-free flour, such as Bob’s Red Mill 1 to 1 Baking Flour
- 3 tablespoons sugar
- 2 teaspoons caraway seeds
- 1 teaspoon baking powder
- 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.