Gluten Free Soda Bread

adapted from Martha Rose Shulman


17 oz /480 grams gluten free flour

½ teaspoon xanthan gum (only if there isn’t any in the flour)

2 teaspoons) baking soda

1 ¼ teaspoons) salt

½ cup chopped walnuts

1 cup golden regular raisins

2 cups buttermilk


Preheat the oven to 400° Line a baking sheet with parchment.

  1. In a stand mixer, combine the flour, xanthan gum, baking soda and salt. Add the walnuts and raisins and combine
  2. Pour in the buttermilk, and beat for one minute
  3. Scrape the dough out onto a lightly floured work surface. The dough should be soft and a bit sticky. Flour your hands so it won’t stick to them
  4. Gently and quickly knead the dough, only enough to shape it into a ball, then with floured hands gently pat it down to a 2-inch high round. Place it on the parchment-lined baking sheet and cut a ½ inch deep cross across the top
  5. Bake 50-55 minutes, or until the loaf responds with a hollow sound when tapped on the bottom. Remove from the oven, wrap loosely in a cloth or kitchen towel, and cool on a rack.