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.
Karen says
Delicious as well! Been snacking on this all week! Will make again and again. I am turned onto your site! Thanks so much!
Elana says
Karen, so great to hear you will make this again and again!
Bethanie says
I just made this after coming off a 12 day cleanse ( no food) I am going to have it with my homemade Veg soup & I am so happy. It’s cooling now & looks beautiful! Thank you so much for making my dietary restrictions so tasty:) Bethanie
Elana says
You’re welcome Bethanie!
Natalie says
Elena,
With the irish soda bread (whole) which rack would you recommend baking it? I am using the second from the bottom and I think this is too close to the heat source….
elana says
Natalie,
I use the middle rack of my oven, however every oven is different. You may wish to purchase an oven thermometer to stick inside your oven to make sure that it’s properly calibrated.
Elana
Natalie says
I just made the irish soda bread (again) but I made the dough into 6 ‘buns’. I should have taken them out earlier than the 30 mins because they were over done and burned on the bottom. Next time, I will make only 5 ‘buns’ (6 were too small) with this recipe and really monitor baking time. I think because I divided the dough I should have baked the buns for only 15-20 mins.
Elana says
Natalie, yes exactly. Smaller items have a greater surface area to filling ratio and require less baking time than a large item :-)
Natalie says
I have just started baking with almond flour. I made this recipe last night but omitted the raisins. Results: the bread did not rise as much I thought it would BUT it did puff out a bit. I let it cool and cut it into 5 triangular slices. I then took one of these slices and cut it in half on the side like a bun. I put some cheddar into it and it was DEVINE….I wrapped the other slices with saran wrap and put it in the cupboard. Today I took out another triangular slice and cut it in half on the side. I put goat cheese in this sandwich. IT was so good. This bread holds up well. It is even better a day later, as long as it is wrapped up. It did not crumble and was more moist today than yesterday. Next time I think I will make individual ‘buns’. I will keep this recipe!
Elana says
Natalie, so glad to hear this recipe is a keeper!
Kathieunder100 says
I read all the comments regarding this bread, and decided to try it with a little more liquid. I added 1/2 cup of coconut milk (with some lemon juice to sour it) and used a little less almond meal. It worked brilliantly. It looked and tasted moist and cakey and I was really happy with how it worked out. Was so glad I read through the comments first to see alternatives.
amanda says
i know this thread is old, but do you happen to remember how much almond flour you ended up using once reduced?
elana says
Hi Stacey,
Happy to help you trouble shoot this recipe :-)
Since you are using Honeyville almond flour, my guess is that your dough could be turning out wet due to a measuring issue.
If you can, weigh out your almond flour so that it is about 4 ounces per each cup. I think this will rectify all of the issues you are experiencing with this recipe –wet dough, that is not scorable and results in bumpy, not smooth loaf.
Please keep me posted on your results!
Thanks,
Elana
Stacey says
Thanks, Elana, I will try that. I also just thought of something else…I have been keeping my flour in the frig. Maybe that’s why it is wet?
elana says
Stacey,
I don’t think that would make much difference, I keep my almond flour stored in the fridge and/or freezer and I have not found this type of storage to impact the texture/wetness of the almond flour.
Elana
Stacey says
I tried your suggestion with the measuring and perfecto! I got a smooth loaf! Thank you! I love how the apple cider vinegar gives the bread a wonderful ‘yeasty’ taste.
-Stacey
Tammy says
thank you so much Elana for the ounce conversion. I find it MUCH easier to measure flour on my scale than in measuring cups!
Stacey says
Elana,
I just made this bread with Honeyville Blanched Almond flour and all the ingredients that you listed. But, my loaf looks all bumpy and yours looks smooth. Also, I found it impossible to score it with a serrated knife because the dough was so sticky and soft. I mixed the wet ingredients into the dry, by hand. Was I suppossed to use a mixer? Maybe that’s why my loaf is not smooth? Also, how should this bread be stored and how long will it keep.
Thank you for your delicious, easy to make recipes!
Stacey
Kirsten Yoder says
Elena, Thanks so much for this recipe! I really enjoyed it and haven’t had much luck baking gluten free until I found your site. :) My bread didn’t rise much either, and stuck to the bottom of the pan (I thought it should probably be greased, but I followed your recipe to the letter). Still yummy. Thanks! Kirsten
elana says
Dear Kirsten,
Thanks for your comment, I would be happy to help you trouble shoot this recipe.
First, what type of flour did you use? Second, if you were using almond flour, was it blanched? What brand? As that can make a difference as well in the outcome of my recipes :-)
Elana
Mandie says
I could not form a 8 inch circle that was 1.5 inches tall. I would have needed to double the recipe to do that. It made a very loaf, but like all of your recipes, it tasted amazing!
Elana says
Thanks Mandie :-)