With Saint Patrick’s day around the corner, I wanted to share my quest for the full celiac-friendly Irish meal to celebrate! On the menu? Gluten free corned beef and cabbage with a recipe for delicious and comforting Gluten Free Irish Soda Bread. Our first item of business is the Irish Soda Bread recipe followed by helpful tips for preparing and obtaining celiac and gluten-free-friendly corned beef.
I’ve been a big fan of Irish Soda Bread since I lived in Cork, Ireland. Since it’s not regularly available near my home in Seattle, I’ve taken to sharing my own delicious version with family and friends whenever I get the chance. What better excuse than Saint Patrick’s Day?
I’ve found that Irish Soda Bread recipes can vary broadly: some are sweet, salty, dry, moist, you name it! My happy medium is moist on the inside and crisp on the outside, with a touch of sweetness for an overall savory creation.
There are so many ways to enjoy this delicious Irish Soda Bread. You can:
- Spread coconut butter or jam on it as a snack or part of a meal
- Add peanut or other nut butter
- Make a sandwich
- Dip it in stew or soup broth
- And of course, eat it plain!
If you give this recipe a try or have information to share with the community, leave a comment to let us know how it goes! I also appreciate when you offer feedback and use #vibrantlygfree on instagram to show off your creations.
Gluten Free Irish Soda Bread Recipe:
- ~5 cups (600 g) Pamela's Baking Mix or other gluten-free flour*, divided
- 1 tsp salt
- 1 tsp baking soda
- 1¾ cup (415 ml) milk of your choosing - I use Silk Almond+Coconut, Unsweetened
- 3 tbsp coconut oil, liquid but not hot
- 1 egg
- 2 tsp honey
- Preheat oven to 400 degrees F (205 C). Grease a baking sheet with coconut oil or line with parchment paper.
- In a large mixing bowl, combine 4¼ cups (510 g) Pamela's Baking Mix, salt, and baking soda. Mix thoroughly.
- Add milk, coconut oil, egg, and honey. Mix well using a wooden spoon or by kneading with your hands. The dough should be moist and sticky.
- Begin adding more flour in ¼ cup (30 g) increments and mix well until the dough is stiff enough to stand freely in a wide, round loaf. I usually add about ½ cup (60 g) GF flour.
- Mold your dough into a round loaf in the center of your baking sheet. Score the top of the loaf in a cross using a large knife.
- Bake for 35-45 minutes until golden brown. When fully cooked, you will hear a hollow sound when tapping the crust and a toothpick inserted into the center will come out clean.
- Remove from the oven. Allow to cool for 5 minutes before transferring to a cooling rack.
If you are dairy free: please note that there is a little buttermilk powder in Pamela's Baking Mix. This recipe works well with any flour with the above adjustment.
Variation: Add 1-2 additional teaspoons of honey and/or ½ - ¾ cup of raisins for a sweeter version of this loaf.
If the crust is browning too quickly, cover the loaf with aluminum foil to prevent further browning.
For a Complete Irish Meal:
Tips for finding Gluten-Free and Celiac-Friendly Corned Beef:
Last year I tried a delicious corned beef purchased from Trader Joe’s. If you’re not celiac, this may be a great option for you! However, super sensitive celiacs (like myself) beware: it’s made on shared lines with wheat and did not sit quite right with me.
Gluten Free Corned Beef Brands:
I started the research on additional sources of gluten free corned beef for you. I found this post from celiac.com suggesting several possibly gluten free brands: https://www.celiac.com/forums/topic/5046-gluten-free-corned-beef/ (note the 2005 date, and always verify information for yourself before eating). Unfortunately, none of my local supermarkets have these brands in store.
Making Corned Beef Yourself:
I’m strongly considering making my own corned beef with McCormick Pickling Spices (this company is gluten free and celiac-friendly) and gluten free verified pink curing salt. If I’m able to get around to it, I will definitely share, but if you’re feeling adventurous, here is a promising recipe that I found: https://www.simplyrecipes.com/recipes/home_cured_corned_beef/
Information on McCormick gluten free policy: https://gfreefoodie.com/2010/11/20/are-mccormick-spices-gluten-free/ (note that the post is from 2010, but I have never had trouble with McCormick)
Please let us know if you have a good source for corned beef or if you tried making it yourself 😉
How to make Corned Beef and Cabbage
Once your corned beef is procured, you can cook the beef and the cabbage in the slow cooker together. Make sure to include the juices from the corned beef and add water or broth until the meat is nearly submerged. The longer you cook it, the more tender the meat.
If I’m unable to source corned beef, I will substitute with a plain beef roast. I like to add black pepper, a little red wine (~½ cup, or 118 ml), and broth (~2/3 cup or 236 ml) and let it cook on low heat for 8 hours or longer while I’m away at work. You may need to add a bit of additional water or broth to nearly cover the meat, otherwise the top will dry out.
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