Gluten Free Irish Soda Bread

I used the Muffin and More Mix for this gluten free Irish soda bread recipe,  as it really shines in muffins and quick breads (hence the name).  This comes together easily and is perfect with a large smear of butter. YUM! Traditionally there’s raisins in this bread but we are not fans so I omitted them. If you do like raisins you can add a hearty 1/2 cup here. I do highly recommend using the caraway seeds as it really makes the flavor of the bread.  We made this originally as a St. Patricks day recipe but my kiddos really loved it and I’ve made it several times since!  Enjoy 🫶 Josie

Servings 1 Loaf
Prep Time 15 Minutes
Cook Time 30 Minutes
Passive Time n/a


2 cups Josie’s Best GF Muffin & More Mix (= 330g MM)
1/4 cup sugar
1/2 tsp salt
1 tsp baking powder
1 TBSP caraway seeds
3 TBSP shortening (butter would work here too)
1 egg
1/2 cup cup plain full fat yogurt
1/2 cup milk
1/2 tsp baking soda


Preheat oven to 350 and line a baking sheet with parchment.

Whisk together Muffin & More, sugar, salt, baking powder and caraway seeds.

Cut in (like you would with pie crust) the shortening.

In a separate bowl whisk together egg, yogurt, milk and baking soda.

Dump the milk/egg mixture into the dry mixture and mix with a spatula until it comes together into a wet dough.

Turn out dough on the parchment and shape into a dome about 6 inches across.

Score the top with a big X. Brush the top with 1 egg yolk and 2 TBSP of milk.

Bake for about 30 mins until the middle is done. Enjoy

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