Mini Irish Soda Breads

Gluten-Free Irish Soda Bread

St. Patrick’s Day may have passed, and winter departed – but rainy days of self-isolation had me craving the cold-day comfort of an Irish Soda Bread. After all, you can’t get more homey than a hearty bread fresh from the oven. Gluten-Free Irish Soda Bread

I can’t take creation credit for these little guys, which were adapted from a recipe by King Arthur Flour. But I can vouch for the recipe result – which is quite satisfying. These mini breads don’t have the classic density of a traditional Irish Soda Bread, but they do have a delightfully tender crumb and a sweetness that’s pairs nicely with the savoriness of the caraway seeds within. And I promise you, they’re just as good for sopping up a steamy, creamy soup.

Gluten-Free Irish Soda Bread

What’s more, these breads are amazingly simple to make – you’ll be in and out of the kitchen in less than an hour tops. So if you’re looking for a little meditative baking break in all this pandemic madness – these breads can be your refuge. Healthy, happy baking!

Mini Irish Soda Breads

Adapted from King Arthur Flour

  • 2 ¼ cups GF Flour Mix
  • 1 ½ teaspoons xanthan gum
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup granulated sugar
  • 2 teaspoons caraway seeds
  • 1 cup reduced-fat (2%) plain Greek yogurt
  • 2 Tablespoons milk*
  • 2 large eggs
  • ⅓ cup canola oil
  1. Preheat the oven to 400°F and lightly grease a 12-cup muffin pan.
  2. In a medium-sized mixing bowl, whisk together the GF Flour Mix, xanthan gum, baking powder, baking soda, salt, sugar, and caraway seeds.
  3. In a separate bowl, whisk together the yogurt, milk, eggs, and canola oil.
  4. Combine the dry and wet ingredients, mixing until fully incorporated. Then spoon the batter into the prepared muffin tin.
  5. Bake the breads for 18-20 minutes, or until lightly golden on top and a toothpick inserted in the center of a bread comes out clean.
  6. Remove the pan from the oven, and tip the breads onto their side in the pan to prevent the bottoms from getting soggy. Allow the breads to cool for 5 minutes in the tin before turning out onto a rack to cool completely.

*Eliminate the milk if using regular (non-Greek) yogurt.

Serving Size: 1 muffin

Calories: 185
Total Fat: 8g
Saturated Fat: 1g
Cholesterol: 33mg
Sodium: 220mg
Total Carbohydrate: 27g
Dietary Fiber: 1g
Sugars: 6g
Protein: 4g

*nutrition facts are estimations

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