Growing up Irish, my mom would always make Irish soda bread a few times a year during this season. Now, she always made it with raisins and I’d eat around them because the only form I like grapes in is wine. 🤷‍♀️

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So today I made a gluten free loaf using two recipes from @gfshoestring combining some parts from the first cookbook and some from the Bakes Bread cookbook.

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I subbed in almond milk and ACV in place of the buttermilk. I think this recipe could easily be made vegan too if you used vegan butter and a flax egg. I might test that theory next time.

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I baked mine in a springform pan for 40 minutes at 350 and then 30 minutes at 325. Then patiently let it cool for 35 minutes before ultimately flipping it out to get the full look. This thing is a beauty with a solid crust and it tastes great… just like I remember. I’m excited to have some tomorrow with a little blackberry jam!

CLICK HERE for the Gluten Free on a Shoestring recipe!

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