This is an overhead view of sliced soda bread on a turquoise surface. One slice of bread in the center bottom of the image is toasted with melted butter on it. Recipe
GF Gluten-Free VG Vegetarian EF Egg-Free

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!

Prep: 10 minCook: 35 minTotal: 45 min
Servings: 1 loaf 1x


  • 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


  1. Preheat oven to 400F.
  2. Affix the c-dough hook attachment to the mixer.
  3. Place the almond flour, tapioca flour, monk fruit sweetener, baking soda, baking powder, and sea salt in the bowl of a standing mixer.
  4. Turn the mixer on and slowly pour the buttermilk into the bowl.
  5. Once the dough comes together, transfer to a baking sheet lined with parchment paper.
  6. Use your hands to pat and smooth the dough into a ball.
  7. Sprinkle the ball with additional tapioca flour.
  8. Use a sharp knife to cut a small “x” into the top of the ball.
  9. Bake in the oven for 35-40 minutes until it sounds hard when you knock on it.
  10. Allow the bread to cool for about 30 minutes before you slice into it with a bread knife.


  • 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
© The Toasted Pine Nut