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
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