So I was standing in line at our local Sprouts Market a week or so ago and they were sampling their warm out of the oven Irish Soda Bread, you know…the gluten variety…ya so totally had to pass, but it was one of those moments when you’re feeling a bit outta the tasting scene! Oh, not to mention it was slathered with Kerry Gold butter! So instead of feeling deprived for too long at all, I set out to make a version we could all enjoy!!
There are different versions you can make of this recipe. To make it completely dairy free you’ll want to use coconut milk buttermilk*, which I tried and it was tasty! As well as using coconut oil instead of the Kerry Gold butter! Just simply swap out the raw milk buttermilk listed in the recipe for coconut milk buttermilk** and the coconut oil for the butter, you’re good to go. Both versions were tested/tasted here and they are both fabulous! But…if you can tolerate the grass fed raw milk and butter…just sayin’ ~~ make it that way! Butter is just d’bomb and the proteins in the raw milk give it just an extra lift when baking!
A note about the lack of caraway seed, yes…traditional Irish Soda Bread does in fact have caraway seeds in it, however….we tried it, not huge fans…so we left it out. The taste just didn’t work for us. So if you want to be Irish, toss about 1½ teaspoons into the mix and we’re so happy for you…really, someone must like that flavor 😉
Also, we had some Kerry Gold 100% natural cheese we found at our local Costco, we added around a ½ cup shredded to the dry mix before we added the buttermilk and then sprinkled some up on top as it was just about done…please skip this as well if you can’t tolerate the dairy, add raisins instead? Neither of which are traditional Irish things to put in it…ah well. Make it how you like it to taste and you’ll love it even more!
Don’t over mix the dough…in all the testing I did, spooning the dough into the cast iron pan and lightly shaping with your hands or a spatula is ideal! It’s called a “shaggy dough” and you can scroll through the pictures below to see what that means. We baked ours in a 12″ cast iron pan but most traditional Irish soda breads are cooked in a dutch oven, however a baking sheet could do the job, you’d just have to tent the dough with some foil on the baking sheet to create the “dutch oven” affect. Also, the bottom crust probably wont be as “crusty” 😉
The butter/buttermilk washing is also optional…but lends such a beautiful color on the finished loaf…so maybe don’t skip this step, we eat with our eyes first!!
Irish Soda Bread
cassava flour Irish soda bread
- roughly a tablespoon of butter or fat of choice for cast iron skillet or baking sheet
- 2½ cups Otto’s Cassava Flour
- 1¾ teaspoon Redmond Kosher Salt
- 1⅛ teaspoon baking soda
- 4 T softened grass-fed butter
- 2 cups raw milk buttermilk** wash
- ¼ cup grass-fed butter, melted
- ¼ cup raw milk buttermilk
- optional add ins: shredded grass fed cheese, raisins, chopped nuts…your choice
- Pre-heat oven to 450°
- Rub a small amount of butter or coconut oil on the bottom of a 12″ cast iron pan or dutch oven.
- In a medium bowl, combine Otto’s cassava flour, Redmond Kosher salt and baking soda until well combined. We used a whisk to fluff it up!
- Add butter to flour mixture and use your finger tips to work it in, doesn’t have to perfectly distributed…this is a rustic bread, so just get it worked in, so it’s fairly easily dispersed.
- Make a well with your finger tips in the middle of the flour mixture and then pour all the buttermilk into the center. Using a wooden spoon begin slowly stirring to combine. DO NOT OVER MIX this dough, it will be more airy if you let it just come together.
- Once it’s all combined, plop into the cast iron pan and shape lightly with your hands or a spatula into a dome.
- Melt the ¼ cup butter in a small saucepan and then add the buttermilk, stir to combine and then brush on top of mounded dough with a pastry brush. Using a paring knife, cut an “X” on the top of the dough about 1/2″ deep.
- Cover cast iron pan with foil and bake for 25 minutes.
- After the first 25 minutes, remove from oven and remove foil – brush again with butter/buttermilk mixture and return to oven without the foil for another 15 minutes.
- Remove from oven, apply more butter/buttermilk mixture… Optional step: At this point we sprinkled on some more shredded cheese and some chopped chives. Totally optional, but if you’ve possibly added nuts to the dough, you may consider sprinkling on some finely chopped nuts…but certainly optional! Bake for 15 more minutes.
- Remove from oven, apply more butter/buttermilk mixture and bake for 10 more minutes.
- Remove from oven again and carefully lift up dough with a large spatula and thump the bottom crust…it should sound hollow….if it passes the sound test, you’re all done! If not bake for an additional 5-7 minutes.
- If you want, you can brush one last time with the last of the butter/buttermilk mixture and bake for 5 more minutes just to give it a few more minutes to brown up.
- Remove from oven and let it set for about 15 minutes…if you try to cut or tear into this loaf piping hot, you will smoosh it and it will have a gummy texture. Patience…patience!! It will still be warm after 15 minutes…remember it was 450° inside that oven!!
- Tear into chunks or cut into slices and slather with some butter or jam…or both!!!! It makes wonderful toast as well!! *to make coconut milk buttermilk, add 1 T apple cider vinegar to 1 cup of coconut milk, whisk together and let it set for 5-7 minutes. **to make raw milk buttermilk, add 1 T apple cider vinegar to 1 cup of raw milk, whisk together and let it set for 5-7 minutes.