I’ve been obsessed with this gluten free Irish soda bread recipe and have been making it every St. Paddy’s day!
What is Irish soda bread?
Irish soda bread is a form of quick bread that using baking soda as the leveraging agent instead of traditional yeast. The lactic acid in the buttermilk mixed with the baking soda to make little bubbles that make the bread fluffy.
You can keep your soda bread plain, like I am today, or mix in some cinnamon and raisins for a sweet twist.
How to serve Irish soda bread:
Any way you want! I toast up my Irish soda bread and top it with butter or a sprinkle of cinnamon.
You can serve it alongside tomato soup or even make a grilled cheese or French toast with it!
Ingredients for gluten free Irish soda bread:
- blanched almond flour
- tapioca flour
- monk fruit sweetener (any sweetener works!)
- baking soda
- baking powder
- sea salt
- buttermilk
How to make gluten free Irish soda bread:
Affix the c-dough hook attachment to the mixer. Place the almond flour, tapioca flour, monk fruit sweetener, baking soda, baking powder, and sea salt in the bowl of a standing mixer. Turn the mixer on and slowly pour the buttermilk into the bowl.
Once the dough comes together, transfer to a baking sheet lined with parchment paper. Use your hands to pat and smooth the dough into a ball. Sprinkle the ball with additional tapioca flour. Use a sharp knife to cut a small “x” into the top of the ball.
Bake in the oven for 35-40 minutes until it sounds hard when you knock on it. Allow the bread to cool for about 30 minutes before you slice into it with a bread knife.
More no-yeast bread recipes:
- Gingerbread Banana Bread
- Coconut Almond Banana Bread
- Double Chocolate Banana Bread
- Gluten Free Sweet Potato Bread
- Gluten Free Gingerbread Loaf
Recipe
Gluten Free Irish Soda Bread
Make this Gluten Free Irish Soda Bread for St. Patrick’s Day this year! It’s so fluffy and moist and perfect when you toast it up with some butter!
Ingredients
- 2 cups blanched almond flour
- 1/2 cup tapioca flour
- 2 tablespoons monk fruit sweetener (mine is a monkfruit/erythritol mix)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup buttermilk (1/2 tablespoons lemon juice or white vinegar + 1/2 cup whole milk), room temperature
Instructions
- Preheat oven to 400F.
- Affix the c-dough hook attachment to the mixer.
- Place the almond flour, tapioca flour, monk fruit sweetener, baking soda, baking powder, and sea salt in the bowl of a standing mixer.
- Turn the mixer on and slowly pour the buttermilk into the bowl.
- Once the dough comes together, transfer to a baking sheet lined with parchment paper.
- Use your hands to pat and smooth the dough into a ball.
- Sprinkle the ball with additional tapioca flour.
- Use a sharp knife to cut a small “x” into the top of the ball.
- Bake in the oven for 35-40 minutes until it sounds hard when you knock on it.
- Allow the bread to cool for about 30 minutes before you slice into it with a bread knife.
Tips
- If you’re making your own buttermilk, mix it together and allow it to sit out for about 30 minutes to thicken and come to room temperature.
- nutritional info below is if you slice it into 8 slices
- makes 8 – 10 slices
Nutrition Info:
- Serving Size: serves 8
- Calories: 59
- Sugar: 1.5g
- Sodium: 295mg
- Fat: 3.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4.9g
- Fiber: 0.8g
- Protein: 2g
- Cholesterol: 1mg
Enjoy!! xo
This little loaf is so GUUUUUUUUD! I’ve made this a few times now and it never ceases to amaze me how quickly it goes. So yesterday, I made 8 loaves. 8 isn’t too many right? Like, it’s not crazy that I whipped 8 of these out using my stand mixer and double oven in like 1-½ hours right? I grabbed some mix-ins cuz I could, including sliced kalamata olives, grated Romano cheese, fresh rosemary, and had myself a good ole time. By sun down the hubby and I were munching on some slices enjoying the dense inside and crusty outside and forgetting for just a second that 2020 is pretty much a do-over. I follow the instructions as given and don’t have any issues, although I add about 5 minutes to my timing. Could just be my oven. If I can get one of the children in my family to teach me how to “tag” on that Instagram thing I hear so much about I’ll post photos. Thanks for another sure thing go to that doesn’t upset my husband’s sensitive stomach and keeps us on diet track!
Just pulled this from the oven! I added Gouda and some herbs to make it more of a savory bread! Cant wait to eat it with corn beef stew tonight!
mm sounds likes such a good dinner!! Happy St. Paddy’s!!