As a Jew, Gluten Free Irish Soda Bread recipes aren’t part of my culinary heritage, but then again, neither is pizza.
Still, I’m always up to the challenge of creating healthy low carb recipes, whatever their provenance.
Gluten Free Irish Soda Bread
Since there is such demand, I had to create the best recipe for Irish Soda Bread around.
One of my readers from Ireland gave this low carb Irish Soda Bread recipe ten stars.
And so many others agree with her. This healthy bread recipe is so popular that it’s been shared over twenty-five thousand times!
Gluten Free Irish Soda Bread
Ingredients
- 2¾ cups blanched almond flour (not almond meal)
- ¼ teaspoon celtic sea salt
- 1½ teaspoons baking soda
- ½ cup raisins
- 2 large eggs
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 pinch caraway seeds
Instructions
- In a large bowl combine almond flour, salt, baking soda, and raisins
- In a small bowl combine eggs, honey, and apple cider vinegar
- Mix wet ingredients into dry
- Place dough on a parchment paper lined baking sheet
- Form into a large flat circle around 8-inches across and 1½-inches tall
- Using a serrated knife, score top of dough ½-inch deep, in shape of a cross
- Sprinkle top of bread with caraway seeds
- Bake at 350°F for 20 minutes, then turn off oven and leave bread in for 10 minutes
- Cool for 1 hour
- Serve
Equipment
What is Irish Soda Bread?
So, what exactly is Irish Soda Bread? According to Wikipedia:
Soda bread is a variety of quick bread in which bread soda (baking soda) is used as a raising agent rather than yeast…Other ingredients can be added such as raisins, egg or various forms of nuts.
History of Irish Soda Bread
Next, I had to learn the history of Irish soda bread, and its connection to St Patrick’s Day, or St. Paddy’s Day as it is often called.
The history of Irish Soda Bread begins in the 1830s when baking soda was first introduced to Ireland.
Gluten Free Quick Bread
Irish Soda Bread as we know it here in America, is essentially a quick bread made with inexpensive baking soda, instead of the more costly yeast.
Dairy Free Irish Soda Bread Recipe
Irish Soda Bread is typically made with buttermilk. Why is this?
The acid in the buttermilk reacts with the baking soda to create a chemical reaction that makes the bread rise.
Irish Soda Bread without Buttermilk
In order to make a dairy free Irish Soda Bread I use apple cider vinegar rather than buttermilk, resulting in this recipe for Irish soda bread without buttermilk.
How to Make Irish Soda Bread
Since it’s a quick bread, this recipe is quite simple to throw together.
It’s also customizable when it comes to add-ins. You can make Irish Soda Bread with raisins, that’s how I make mine, or try walnuts, cranberries, and the like.
Irish Soda Bread Gluten Free Recipe
Pro tip? When it comes to the dough stick to the exact ingredients in the recipe.
Almond Flour Bread Recipe for St. Paddy’s Day
I just made a couple of batches of this easy almond flour bread recipe for friends and neighbors.
This reminded me how important it is to let the bread cool for the full hour listed. The perfect crumb forms as the bread cools.
Gluten Free Irish Soda Bread Recipe
This is a healthy recipe for bread with almond flour, which is how I make my Irish Soda Bread gluten-free.
Leave out the raisins (this removes 5g of carbs per serving) and it will be close to a 1:1 keto bread.
Keto Irish Soda Bread
If you want to make a Keto Irish Soda Bread you can experiment with using zero carb sweeteners.
I haven’t tried that, so if you do, please let me know if it works.
Keto Bread Recipe
For awesome low carb bread recipes without sweeteners, try my Blueberry Lemon Keto Bread or Keto Bread which is perfect for sandwiches.
How to Store Gluten-Free Bread
To store this gluten free Irish Soda bread, cool on the counter overnight, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to one week.
Low-Carb Recipes for St. Patrick’s Day
If you’re looking for food for St. Patrick’s Day, I serve this classic St. Patrick’s Day Soda Bread along with my Green Eggs recipe.
My low carb Keto Mint Chip Smoothie is another healthy St. Paddy’s Day recipe that you’ll love!
Gluten-Free Bread Recipes
Here are some of my other easy low-carb gluten-free bread recipes. Did you know that every recipe on my site is gluten free? And all the recipes in my three cookbooks are too!
Pumpkin Bread Recipe Simple
My Gluten Free Pumpkin Bread is a paleo recipe that’s a cinch to make and absolutely delicious.
Didn’t think you could find pumpkin bread with almond flour? Guess again!
When you make this healthy pumpkin bread recipe, you’ll be blown away by the autumnal smell of magical spices and fresh healthy pumpkin bread wafting through your home.
Gluten Free Banana Bread Recipe Simple
This Gluten Free Banana Bread recipe that’s simple is one of my favorites, and it’s one of yours too!
Did you know this low carb banana bread recipe is one of the most popular on my website? It’s been shared over fifty thousand times!
I knew when I was diagnosed with celiac disease in 1998 that I’d need to create a gluten free banana bread recipe for my family and this one is a winner!
Low Carb Paleo Bread with Almond Flour
My Paleo Bread recipe is just a bit lighter and fluffier than my other breads and has a wonderfully nutty flavor from the flax meal.
This low carb bread with almond flour has an amazing sweet buttery taste and is another one of my popular and versatile gluten free bread recipes.
Your Favorite Gluten-Free Bread Recipe
I’m taking requests. If you did not see your favorite low carb bread recipe here, leave a comment and let me know what you’re looking for!
This post is an oldie but goodie from the archives, I first shared this Gluten-Free Irish Soda Bread recipe in March 2011.
Jolie says
Hey,
I was just curious about how much the bread rises when you bake it?
Thanks!
Jolie
Elana says
Jolie, if you shape the loaf the way I describe it will be around 2 inches tall :-)
Tina says
Delicious! Didn’t realize how much I missed Irish soda bread till I baked this gluten-free one this morning.
But, oops, had to substitute one TBL of honey (had only one TBL of honey left in the pantry) with one TBL molasses. Still, truly delicious.
For Thanksgiving, I will bake this to replace the rolls. Will complement all of my side dishes perfectly, and, of course, the turkey.
Elana says
Tina, thanks so much for your comment! I’m so glad that this was truly delicious :-)
Elizabeth MacKinnon says
I originally come from Ireland and I grew up with soda bread. I wish I could reach out and
give you a big hug. I have an autoimmune disease and have to go gluten free. I just found
your site today and decided to try your recipe. I have to confess I thought it was going to
be a big mistake before I put it in the oven. It looked a bit too gooey. Well the aroma in my
kitchen was wonderful. The bread came out just a ten star. It was baked to perfection and
delicious. Above all else it was so simple to make..
I can’t wait to try more of your recipies..
Elana says
Elizabeth, thanks for giving this the Irish stamp of approval! I’m reaching through the interwebs to return that hug :-)
Viv says
Loved this recipe, thank you so much for it, but do you have the details such as calories, carbs etc for it, please? I am new to your website and can’t see where these details might be.
Viv
Elana says
Thanks Viv! I’m so glad you enjoyed this recipe! For more on nutrition please go here:
https://elanaspantry.com/nutrition-information/
Have a great day!
Elana
Deborah Waugh says
Made this tonight. Very tasty! But why does mine not look smooth like yours?
Elana says
Deborah, this happens when you use almond meal or one of the brands of almond flour that is not recommended for my recipes. Here’s a link to the brands of almond flour that will work:
https://elanaspantry.com/ingredients/almond-flour/
I’m so glad this bread was tasty!!!
Elana
Lindsey says
Holy cow! I just made this and it is a dream come true!! My husband didn’t even know that it was grain free! He said it tastes every bit as good as traditional and restaurant soda bread. I used ground cardamom instead of caraway seeds because I didn’t have them, but tasted so amazing! I’m so happy to have found this gem!!
Elana says
Lindsey, thanks! I’m so glad to hear this bread is a dream come true and that your husband said it tastes every bit as good as traditional soda bread :-)
Anne Knight says
Cannot use dairy or egg. Please advise re substitute. Thx. Anne
Elana says
Anne, thanks for your comment. I haven’t tried that so not sure. Here’s a link to my Egg-Free Recipes page for you:
https://elanaspantry.com/diets/egg-free/
Enjoy!
Elana
Chance says
Elana,
Awesome recipe! I just wanted to let you know we are posting this as our recipe of the month on our website. Thank you again and keep up the great work!!
Elana says
Thanks Chance!
Carol says
hello Elana,
I’ve made this bread twice, first time bottom was very dark, so second time I left out the dark honey, thinking perhaps that was it. Second time not dark or “over done” on bottom.
NEITHER TIME DID THE BREAD RISE. I used all the ingredients you suggested, every THING, organic almond flour from LUCYS KITCHEN I have thermometer in oven, put cross on top, still doesn’t seem to rise? I am trying to perfect this recipe for a St. Patrick’s day party in two weeks… please advise me… Thanks, it tastes wonderful but doesn’t look good enough to share yet! I live at 6,900′ but you live at altitude too.
warmly, Carol
Elana says
Thanks for your comment Carol! I make this bread quite often and it turns out perfectly EVERY time. Have you checked your baking soda and apple cider vinegar for freshness? I’m happy to help you troubleshoot this!
Carol says
Thank you for your reply, Yes I did all that the first time, dates says still fresh? I even googled Apple Cider Vinegar, I found it has a very long shelf life. Should I replace any way? This next time I will try weighing the flour? I’m madly attempting a fail proof loaf for party next week. St. Patrick’s Day is coming soon! However this loaf is getting expensive with my trial and error. Carol
Elana says
Carol, you’re welcome! Are you using large eggs and including the full amount of honey?
Carol says
I do use large organic eggs, not jumbo?
I had cut honey 2 nd attempt at this bread, due to dark color of bread and bread with almond flour, tastes so sweet. I am paleo with no sweeteners usually. However, no change in outcome with or without honey, didn’t rise either time…?
darn…I wish we could solve this as Friday is the bog day!
I’ll buy brand new box of baking soda and new bottle of vinger just in case and weigh flour that’s all I can think of now!
Any other ideas Elana?
Thank you, Carol
Elana says
Carol, this recipe definitely won’t work without the honey, and also will not turn out well with jumbo eggs as the recipe calls for large eggs. I’d be happy to look over the brand of each ingredient you’re using if you’d like to list them, to see if that’s the issue. I want this recipe to work for you since so many people say it’s perfect :-)
Carol says
Well I tried #3 yesterday, first & third had same result. 2nd was different as I omitted the honey that one time.
Just to clarify I do use large eggs, thermometer in oven, this time I weighed the flour out, bought fresh baking soda and apple cider vinegar even though the others were not out dated, added the honey in again. I felt the recipe was sweet which is why I omitted the honey second time around. Also dark color to the bread as local honey was very dark. All three loaves were about 1.5 inches high after baking, seemed over done on bottom? They don’t look like your picture does at all, I took my own pic if I have a way to send it to you? I am “modified paleo, under an ND’s care” which means no sweeteners added, or minimal, often I find recipes now too sweet, almond flour itself is sweet.
Elana here are my ingredients as you asked for them:
Lucy’s organic almond flour
Celtic sea salt – Selina Naturally brand
Baking Soda 2 different brands
organic large eggs
Local honey
Braggs org. Apple Cider Vinegar
I omitted the raisins and caraway seeds.
parchment paper is same brand you use.
Hope this helps solve my mystery?
(Using organic flour is getting expensive as I can’t share the bread just yet.
I shop exclusively at Natural Grocers stores which is where I buy ingredients except for the flour which I ordered on line.)
Thank you and happy St. Patrick’s day!
Elana says
Hi Carol, I’m so glad to hear that the reason the bread was too dark was because you did not use the recommended honey. You may also wish to use the raisins and caraway seeds to get the desired results. My loaf is around 1.5 inches tall too, so it sounds like once you use the recommended honey you’ll have this all solved :-)
Scott A. Beasley says
I’m making this as we speak for the first time. Saw your comment about altitude and they may make the difference. Not only temperature but liquid need to be altered.
Elana says
Scott, I’ve made this at over 5,000 feet so altitude should not be an issue and no alterations necessary :-)
crickett says
I was really looking forward to this bread. I have made it twice and both times it has not risen. At first I thought it was because the baking soda was out of date, so I got new baking soda and tried again. But it still looks like a cookie. Any idea what might be the trouble? Thanks.
Elana says
Hi Cricket, this happens when the suggested brands of almond flour are not used. Here’s a link to will help with that!
https://elanaspantry.com/ingredients/almond-flour/
I think you’ll love it next time!
Elana
Gaby says
The bread is absolutely scrumptious.
That said, i stuck (almost) exactly to the recipe, except for using walnuts instead of raisins (from my own tree – same amount). I even used the caraway seed although I wasn’t sure how it would taste in combination with the 2 Tbsp honey; however, it turned out great. Even my husband liked it (he’s very picky regarding gluten-free breads).
My bread didn’t rise as much as in the photo, but by reading the comments just now I learned that it’s because I don’t have the right brand of almond-flour. According to Elaine, they all rise differently. Judging by the taste, though, it’s not a problem.!!
One reader made it with almond meal and said it still tasted awesome.
Btw. it came out with a beautiful crust. So I wrapped it in a tea towel overnight instead of putting it in a plastic bag, and it was still crusty with a soft inside this morning.
Elana says
Thanks Gaby! So great to hear this is absolutely scrumptious and that your husband liked it!