Here in the South Jersey/Philly region, we have some fabulous food bloggers who I enjoy reading. One of those bloggers is Wendy Kirby of La Phemme Phoodie. Kirby does a lot of gluten-free baking, and if the number of baked goods recipes that she’s posted lately are any indication, she’s on a mission to come up with some of the absolute best gluten-free goodies she can create.

When I found out she had created a recipe for gluten-free Irish Soda Bread, I asked her if she would mind sharing it with MNN’s readers. She was gracious enough to say yes. Here it is: La Phemme Phoodie’s Gluten-Free Irish Soda Bread, just in time for St. Patrick’s Day.
  • 2 cups gluten-free flour blend*

  • 1/2 cup white sugar

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 1/2 teaspoon xanthum gum

  • 1 egg

  • 1 cup buttermilk

  • 1/2 cup raisins

  • 1 tablespoon butter, melted
  1. Preheat oven to 350 degrees F.
  2. Lightly oil an 8-inch cast-iron pot.
  3. Whisk flour, sugar, baking soda, baking powder, salt and xanthum gum in a large bowl. In a separate bowl, whisk together the egg and buttermilk. Add the egg and buttermilk mixture to the dry ingredients. Stir with a wooden spoon until the dry ingredients are moistened. The dough should be moist, but not so sticky that it is hard to handle. Fold in the raisins.
  4. Turn out dough onto a lightly floured surface and knead lightly. Mound the dough into a dome shape, about 6-8 inches across depending on the size of your pot. Place the dough into a seasoned cast-iron pot. Score a cross in the batter approximately 1/2 inch deep.
  5. Bake 40-45 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and brush with melted butter.
  6. Cool on wire rack for 10 minutes. Remove bread from pot and either serve or allow to cool completely. Store at room temperature in an airtight container or tightly wrapped in foil.
Serving: Makes one loaf

* I make my own gluten-free flour blend. The basic recipe is 2 cups brown rice flour; 2/3 cup potato starch and 1/3 cup tapioca flour. Combine the ingredients together and then measure out 2 cups from the combined ingredients. Making my own blend has made a significant difference in my recipes.


Wendy L. Kirby created, a blog site all about food, Philly and life in general. She includes details and pictures from her dining experiences, food-related product reviews and recipes. She's recently focused on creating gluten-free recipes due to her wheat intolerance. Wendy includes educational information on important issues such as how food affects your mind/body and how to become more sustainable in your daily life. 

If you're looking for more gluten-free baked goods recipes, I suggest you check out Wendy's Gluten-free Chocolate Chip Cookie recipe or her Gluten-free Banana Bread recipe.

The opinions expressed by MNN Bloggers and those providing comments are theirs alone, and do not reflect the opinions of While we have reviewed their content to make sure it complies with our Terms and Conditions, MNN is not responsible for the accuracy of any of their information.