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Low FODMAP Irish soda bread

Soda bread was created in the 1830s, when baking soda was introduced to the UK. Its hard crust and sweet insides are sure to be a great treat.


  • 1/2 cup lactose-free whole milk

  • 2 teaspoons lemon juice

  • 1 1/2 cups low FODMAP gluten-free all-purpose flour

  • 2 1/2 tablespoons sugar

  • 2 teaspoons caraway seeds

  • 1 teaspoon baking powder; use gluten-free if following a gluten-free diet

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup raisins

  • 1 large egg, at room temperature, well beaten

  • 1/4 cup unsalted butter, melted


1. Preheat oven to 375° F. Make sure to line a baking sheet with parchment paper.

2. While the oven is preheating, mix together the lemon juice and milk in a bowl. Allow that to site for a few minutes or until thickened. In another bowl, whisk together sugar, flour, caraway seeds, baking soda, baking powder and salt. After all of the dry ingredients are combine, mix in the raisins.

3. Crack an egg and stir it into the bowl with the dry ingredients. After the egg is stirred in, slowly add the soured milk and melted butter. Keep stirring until dough forms.

4. Scoop the dough onto the baking sheet. Dampen your hands and shape the dough into a circle, about 6-7 inches across. Slash an “X” in the top on the dough, from edge to edge.

5. Bake for about 30 – 35 minutes or until the loaf is slightly brown. After baking, let it rest for 5 mins and serve.


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