Gluten Free Irish Soda Bread
This post may contain affiliate links. Please read my disclosure policy.

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

Gluten Free Irish Soda Bread
-
Prep Time: 10 min
-
Cook Time: 35 min
-
Total Time: 45 min
-
Yield: 1 loaf 1x
-
Category: bread
-
Method: oven
-
Cuisine: bread
- Diet: Gluten Free
Description
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.
Notes
- 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
- 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
Keywords: irish soda bread, irish soda bread recipe, irish soda bread gluten free, low carb irish soda bread, egg free irish soda bread, irish soda bread almond flour, irish soda bread made with almond flour, easy irish soda bread, homemade irish soda bread, irish soda bread with gluten free flour, gluten free irish soda bread almond flour, low carb irish soda bread recipe, low carb gluten free irish soda bread
Enjoy!! xo
Can I add caraway seeds? And some raisins? Or will that throw the recipe off?
HI Susan!
I think they would be a delicious addition!! Hope you love!! xo
Looks delicious. But I think you mean each slice is 155 calories (at least), as 1 out of 8 slices would include 1/4 C almond flour, which is 150-160 calories.
Hi Joanna,
Yes, that’s what I wrote in the notes of the recipe card. It makes 8 – 10 slices and the nutritional info is based on per slice if you cut it into 8 slices. Hope you love it!
Your recipe card says 55 calories 🙂 not 155. No problem, though, I can put the recipe into my own nutrition calculator of choice if I want to – not trying to nit-pick, I was just mentioning it in case other people rely on your macro calculations.
Any suggestions for a substitute on the monk fruit sweetener? I don’t have that but have agave, regular sugar, honey. Thanks!
I think any granular sweetener should be fine. I haven’t tested it with a sticky sweetener like agave, so if you experiment at all, let me know how it goes! xo
Can I use honey instead of monk fruit? And if so, how much?
I think subbing any granular sweetener should be fine. I haven’t tested it with a sticky sweetener like agave or honey, so if you experiment at all, let me know how it goes! xo
Are there any possible substitutions for monk fruit sweetener? Like coconut sugar? Thanks!
I think any granular sweetener should be fine. I haven’t tested it with a sticky sweetener like agave, so if you experiment at all, let me know how it goes! xo
would it work with almond milk?
Yes I think that should be fine! You can make buttermilk with almond milk 🙂
Is there a nondairy substitute for the milk?
almond milk should work!! let me know how it goes 🙂
Question can I use anything to substitute the actual milk with? We are lactose intolerant here.
Yes almond milk should work!! Let me know how it goes! xo
Hi! I was wondering if I could use a different sweetener than monk fruit, and if so, which one do you suggest?
Any granular sweetener should be fine! xo
So excited to make this! Could I switch out the monk fruit sweetener with honey? Or do you have another recommendation? I have maple sugar, syrup and coconut sugar. 🤔 Thanks!!!
I would just go with another granular sweetener 🙂 Let me know how you make out!! xo
I don’t have a stand mixer. Could I use a hand mixer or just by hand?
Yeah I think either should be fine. You arm mayyyy get tired, but I have faith in you 🙂
Is it possible to make almond milk curdle in place of the buttermilk? I’ve never tried before.
Yes, you can put 1 tablespoon of lemon juice into 1 cup of almond milk and it should curdle! Let me know how it goes!! xo
Oh my gosh, is the monk fruit a misprint? TWO TABLESPOONS?? It was so sweet it was almost unbearable. Maybe two TEASPOONS?
★
hey Sue! I use a monkfruit/erythritol mix – lakanto brand. Maybe yours was super sweet because you used pure monkfruit?
★★★★★
I just made the bread and it is delicious! But mine is very tiny so do you think I can double the ingredients so I get a bigger one? Thank you!
★★★★★
Yay! I’m so happy you enjoyed it! Yes doubling should be fine but may just need to experiment with bake time. Let me know how it goes!! xo
★★★★★
The bread is delicious!! It’s a little curious though…the bottom seems underdone compared to the rest of the loaf though. I followed the recipe exactly and had to pull the loaf 5 minutes early since it actually started to burn. My oven does run hot but I’ve never had an issue with baking being underdone. Any tips?
★★★★★
Ah that is so weird! I really can’t think of a way to fix the bottom being underdone. Maybe move the rack closer to the bottom? Let me know if you find a solution – sorry I couldn’t be more helpful! 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!!