Jules Shepard’s Irish Soda Bread

The popularity of this iconic bread dates back to the 1800s with the failure of Ireland’s potato crops. This inexpensive staple made with soft wheat, sour milk, butter, salt and baking soda (instead of yeast) meant that poor families could put bread on the table. This gluten-free version uses a blend of soft wheat-free flours and starches to mimic the traditional version. Dairy buttermilk may be used or make your own using dairy-free milk with vinegar added to “sour” it. Buttermilk combined with baking soda creates a chemical reaction that lifts the bread. Adding raisins and orange zest delivers a sweeter “Spotted Dog” loaf. This recipe can be made egg-free; see instructions. It’s easily doubled to make 2 small loaves.

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