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
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