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.
Jen @ keepitsimplefoods says
I’ve always wanted to try making soda bread. Looks great!
Elana says
Thanks Jen!
Holly says
Fantastic – and remarkably authentic. I have missed Irish soda bread. Thank you!
Elana says
Thanks Holly!
Tasha says
Great recipe! Turned out a little brown after 20 min in oven so took out early. I also added currants instead of raisins (traditionally Irish). :)
Elana says
Thanks Tasha!
Georgia Pellegrini says
Perfect! I am always a fan of caraway seeds in bread. Thanks for posting this.
Elana says
You’re welcome Georgia!
The Newlywed Chefs says
How festive! We’ll have to try this soon- thanks for sharing!
Elana says
You’re welcome!
jackie says
I made the bread for breakfast. Delish!! I used half almond flour and half almond pulp left over from my almond milk. I just added 15 minutes to the cooking time to accommodate the extra moisture in the pulp. Thanks!!
Elana says
Jackie, so great to hear this was delish!
Eliana says
I made this. Tasted great, thanks!
Elana says
Eliana, so happy to hear this tasted great!
Julie says
Elana,
I just made this and it is amazing. What a treat.
Julie
Elana says
Julie, glad this was amazing!
Jessica says
“Form dough into a large, flat circle that is 8 inches across and 1 ½ inches tall
Using a serrated knife, score top of dough about an inch and a half deep in shape of a cross”
I don’t understand this part of the recipe – how can you cut an inch and a half into a dough that is only an inch and a half tall? Maybe I’m reading this incorrectly.
I just tried to make this and the dough did not rise at all – the outer crust is very dark – it looks nothing like your loaf…I wonder what went wrong? I checked the date on my baking soda and it says it’s good until 2013…I’m so bummed – I’ve had a lot of success with almond flour until this.
Jay says
Jessica, I think your problem of having an unrisen soda bread might be lack of liquid ingredients not your baking soda. The liqid ingredients called for in this recipe are not really enough for the amount of almond flour called for. There is also a lack of fat in any form in the ingredient list. A form of fat is needed for a good soda bread.
As much as I love some the recipes here, and in the book, some of them do not work as well as others. I’m learning to avoid the ones I feel will not be successful, by studying the ingredients list. If I feel the ratio will be off, I move on to another so as not to waste expensive ingredients.
2 eggs,+ 2 tablespoons vinegar + 2 tablespoons agave, is not a lot of “liquid” for the 2 3/4 cups almond flour called for in this recipe. There is no mention on size of egg needed in the recipe, and that could well be another problem depending on what size egg the home cook may have on hand. If a medium egg is used and a large egg is needed, the ratio will be off.
An example of a typical soda bread recipe. Ingredients needed for the bread. Flour, levening, salt, sugar, fat, egg, liquid. A ratio of 3/4 cup buttermilk (liquid) to 2 1/4 cups flour (dry ingredient) is needed for a decent dough along with the levening salt, sugar, egg and fat.
If the fat is omitted, the mixed dough will be drier. If the size of egg used is not as needed, the dough will also be a bit drier. Egg/s and fat add extra moisture to a soda bread dough as well as any other dough or batter. I realize there is some natural fat in almond flour, but still, it would not be enough to compensate for an omitted fat like butter or organic butter substitute etc.
If you decide to make this recipe again and find your mixed dough on the dry side, (it should look and feel somewhat sticky) You might want to try adding a bit of fat in the form of butter or organic butter substitute. As well, you might want to add a bit of lemon juice soured; rice milk, or soy milk, or if you must, coconut milk. Use these liquid suggestions only if you are restricted from using buttermilk or do not consume dairy. Do be sure to add these ingredients in small increments until the desired dough is reached.
Best of luck!
Kathy says
I’ve made this recipe twice already and it’s come out perfectly using the ingredients listed…
I think Jessica’s problem was a typo in the instructions list (which has since been corrected)
Arielle says
Almond flour is made from almonds, which are mostly only fat. There is certainly enough fat here for a buttery taste.
Elizabeth Monticue says
I just made this recipe, and it came out much like yours, dark crusted and flat. I followed the recipe exactly, other than using dried cherried instead of raisins, and sesame seeds instead of caraway. The baking soda is good through 2014.
It’s tasty, just didn’t rise well.
Ket Brian says
Cool! Such a great Irish Soda!