Here is a beautiful gluten free Irish soda bread, just in time for St. Patrick's Day!
Using a combination of oats, all purpose gluten free flour & coconut flour, this bread is deliciously chewy & hearty with ever so slight a hint of sweetness from the cranberries.
Not only is this bread wholesome and healthy, it certainly will not disappoint you with its amazing flavor as well!
Gluten Free Cranberry-Walnut Irish Soda Bread
1 cup milk (I used almond)
1 tbs apple cider vinegar
2 1/4 cup all purpose gluten free flour (I like Bob's Red Mill)
1 tbs coconut flour (I like Bob's Red Mill)
1/4 cup gluten free rolled oats (I use Bob's Red Mill)
1 tsp baking soda
1/2 tsp baking powder
3 tbs coconut sugar (optional)
1 tsp salt
2 eggs, beaten
4 tbs butter, melted
1/2 cup dried cranberries (I used apple juice-sweetened)
1/2 cup walnuts, chopped
Preheat oven to 375°F. Place a parchment paper lined cookie sheet or cake pan into the oven while it is preheating.
Mix milk & vinegar. Set aside.
Mix dry ingredients (flour through salt).
Beat your eggs into the milk & vinegar you set aside.
Pour butter into dry ingredients, combine well.
Pour remaining wet ingredients (egg-vinegar-milk mix) into your dry ingredients.
Add the cranberries & walnuts to your batter & mix until just combined.
Remove your parchment lined baking sheet/cake pan from the oven.
Pour the batter onto the parchment, and using a spatula and/or your hands, quickly shape into a rounded dome. Then, using a serrated knife, slice an "X" into the top of batter.
Place in the oven & bake for 35-40 minutes, or until golden, and a toothpick inserted into the center comes out clean.
Let cool before slicing.
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