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    Home » Recipes » Quick Bread

    Gluten Free Irish Soda Bread

    Published: Feb 22, 2019 · Modified: Mar 11, 2022 by Christine · This post may contain affiliate links · 15 Comments

    Jump to Recipe Jump to Video Print Recipe
    slice of gluten free irish soda bread on a white counter

    You don't have to be Irish to enjoy delicious gluten free Irish soda bread! This light but hearty bread gets it's lift from a unique combination of baking soda and dairy free buttermilk. Combine that with a dash of raisins and very little added sugar and you have a yeast free bread that's fit for a celebration, any time of year!

    loaf of gluten free Irish soda bread on a white counter

    This post contains affiliate links. Affiliate links support Zest For Baking at no additional cost to you. I receive a commission if you choose to make a purchase through these links.

    What is soda bread exactly?

    Typically soda bread is a round loaf of bread, often slightly sweet, that follows the steps of a quick bread. The traditional soda bread recipe is made using baking soda (hence the name) as the leavening or rising agent. So no yeast is needed (just like these no yeast cinnamon rolls!). But it usually also includes some salt, buttermilk and in this case, gluten free flours and starches. It's a simple bread with a mild and delicious flavor.

    What is the texture like?

    Because it's a quick bread, it's not on the chewy side, like you'd expect with a yeast bread, instead this bread is very similar in texture to this tender brown bread or this pumpkin bread.

    Why this recipe is amazing

    Gluten free baking comes with it's own set of rules and challenges (that's why my substitutes guide is so helpful!). But sometimes there are recipes that just make life easier. And this is one of those recipes. It's not only gluten free, but dairy free, low sugar, yeast free and free of any gums. And it mixes together in just one big bowl.

    It's a bread that tastes like a subtle raisin bread, designed to be enjoyed with a dollop of dairy free butter. It's light, but substantial enough that makes for a filling snack. And this recipe is a gluten free twist on traditional soda bread.

    3 baking pro tips for making gluten free soda bread

    1. Measure ingredients by weight

    If you've taken my baking masterclass, you've seen me talk about measuring ingredients. Baking, and in particular gluten free baking, relies on accuracy for the absolute best results. In fact, even one teaspoon more or less of flour can completely change the texture of a bread. It's vitally important to measure ingredients by weight. I guarantee you'll have better results with breads and gluten free baked goods if you do!

    2. Room temperature ingredients

    All ingredients for this bread should be at room temperature. This incudes flours and starches too, if you store those in the refrigerator.

    For a quick way to bring an egg to room temperature: heat a ½ cup water in a microwave safe, glass measuring cup. Then float a whole egg in the water for anywhere from 1 minute to 5 minutes, depending on the temperature of the water. Quick, room temperature egg!

    3. Mix the batter well

    Since this recipe doesn't require a mixer, just some good ol' fashioned arm mixing, you'll want to be sure to mix it well. Use a sturdy spoon and mix the batter for about 2 minutes.

    How to Make Gluten Free Irish Soda Bread

    If the thought of gluten free bread immediately brings visions of dry, crumbly bread to your mind, you need this recipe in your life! It's seriously one of my easiest recipes with ingredients you probably have on hand. 

    Ingredients & substitutions

    ingredients for gluten free irish soda bread on a white countertop

    You'd think that to get a nice rise on a loaf of bread, you need yeast. And while that's partly true, it isn't always the case. Like in this bread... The "soda" in our gluten free Irish soda bread is used as the leavening agent. So that tall rise is actually baking soda. 

    Wondering where to find dairy free buttermilk? This recipe was tested with a homemade dairy free buttermilk, It's easily made with distilled white vinegar and almond milk. Follow this link to make buttermilk.

    For flours and starches, I recommend the Nuts.com brand. It's budget friendly and the quality is amazing.

    If you need to substitute a flour or starch, reference this flour chart. The recipe has only been tested with the flours in the recipe below so I can't be certain of the results of other flours.

    Next: mixing

    Will anyone who doesn't want to pull out their big stand mixer please say "I"?

    I hear ya!

    Just a large bowl, a medium bowl and a trusty spoon is all you need to mix up this bread dough. 

    The medium bowl is where the oats, flax seed, cinnamon, baking soda and salt are mixed. The large bowl is for the flours.

    glass bowls with gluten free irish soda bread ingredients

    Once you've added the oat mixture to the large bowl of flours, it will look like a huge bowl of thin oatmeal.

    glass bowl of gluten free irish soda bread batter on a white countertop

    The consistency will get thicker as you stir though. Stir for about 2 minutes.

    clear glass bowl of gluten free irish soda bread batter mixed

    The end result will be a dough that holds it shape, but it won't be 'yeast bread smooth'.

    fully mixed gluten free irish soda bread batter in a glass bowl

    Shape the dough into a round loaf about 3 inches in height and 10 inches in diameter.

    Finally: baking

    After that short mix and dough prep, putting the finishing touches on this almost-ready-to-bake dough is the fun part. 

    Using a sharp knife, cut a cross in the top of the bread dough. And then brush it with the beaten egg. The top should be mostly smooth but slightly imperfect - it won't be that super smooth dough you'd expect from a yeast bread (even these yeast dinner rolls aren't perfectly smooth though!) - there will be ridges and little spots in it and that's ok. 

    gluten free irish soda bread dough with a cross on top

    Along the same lines as this soda bread is this gluten free cinnamon raisin artisan bread - it's the charm of a rustic bread without gluten! 

    If you like this recipe, please give it a rating!

    up close slice of gluten free irish soda bread

    FAQ's about this recipe

    Can I substitute a flour or starch?

    Possibly, but the recipe has only been tested with the flours referenced below. But here's a handy flour substitution chart if you'd like to try.

    Can I make this without the sugar?

    Yes! The sugar can be omitted without any additional changes.

    How do I store this soda bread?

    The best soda bread is enjoyed the same day. However, if you'd like to store it for serving later, slice the entire loaf and place pieces of wax paper in between each slice. Place the entire loaf in a plastic bag and place the bag in the freezer. Then remove each slice and toast as needed.

    What can I use in place of the flax seeds?

    The flax seeds contribute to the texture of the bread. And alternative to them would be ground chia seeds.

    Other recipes you may like

    • One-Bowl Oat Flour Banana Bread (Dairy Free)
    • Hearty Chia Seed Bread (Gluten & Dairy Free)
    • Savory Cassava Bread (Gluten & Dairy Free)
    • Oat Flour Biscuits (Dairy Free)
    slice of gluten free irish soda bread on a white counter

    Gluten Free Irish Soda Bread

    Slices of this gluten free Irish soda bead will disappear faster than you can say "it's ready!" With just a hint of sweet from the raisins, this traditional loaf will become a go-to recipe anytime you need an easy but memorable loaf of bread.
    5 from 1 vote
    Print Pin Rate
    Course: bread
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 10 minutes
    Servings: 8 slices
    Calories: 287kcal
    Author: Christine

    Ingredients

    • 45 grams potato flour about ¼ cup
    • 55 grams light buckwheat flour about ⅓ cup
    • 70 grams almond flour about ⅔ cup
    • 85 grams sweet rice flour about ½ cup, plus some for dusting the baking sheet
    • 100 grams sorghum flour about ¾ cup
    • 2 Tablespoons flax seed
    • 90 grams rolled oats about 1 cup
    • 3 Tablespoons granulated sugar
    • ½ teaspoon cinnamon
    • 2 teaspoons baking soda
    • 1 teaspoon salt
    • ½ cup raisins
    • 2 cups dairy free buttermilk
    • 1 egg mixed with 1 tablespoon water
    • Vegan butter for greasing

    Instructions

    • Preheat the oven to 375 F. Grease the baking sheet with butter and dust lightly with sweet rice flour.
    • In a large bowl, whisk together the potato flour, buckwheat flour, almond flour, sweet rice flour and sorghum flour. Add in the raisins and mix them in with the flours.
    • In a medium bowl, mix together the flaxseed, oats, sugar, cinnamon, baking soda and salt. Add it to the flours and mix well.
    • Add the buttermilk to this dry mixture and mix until the dough is moist and fully mixed. 
    • Scrape the dough onto the baking sheet and shape it until it is round and about 3 inches thick. With a knife, cut a deep cross into the top of the bread. Whisk together the egg and the water and brush it evenly on the top of the bread.
    • Bake the bread for 50-60 minutes, until the crust is a dark brown and you hear a hollow thump when you tap it.

    Video

    Notes

    • The bread dough will look more like thick batter than bread dough
    • Use a rubber spatula to pat the dough into a 10 inch circle
    • Cool the bread on the pan for 5 minutes before removing to a wire rack
     

    Nutrition

    Calories: 287kcal | Carbohydrates: 45g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 647mg | Potassium: 343mg | Fiber: 6g | Sugar: 4g | Vitamin A: 100IU | Vitamin C: 0.7mg | Calcium: 116mg | Iron: 1.9mg
    Tried this Recipe? Tag me Today!Mention @zest_for_baking or tag #zestforbaking!

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    Comments

    1. Veronica Cardozo

      February 24, 2019 at 6:59 am

      What can u use besides oats and sweet rice flour??

      Reply
      • Christine

        February 24, 2019 at 5:25 pm

        Hi Veronica,

        Oats and sweet rice flour are essentials in the recipe, so I'm not sure which substitutions I'd suggest that would result in the same loaf.

        Sorry I have no suggestions.

        Christine

        Reply
    2. Nikki

      March 01, 2019 at 9:03 pm

      Can I use a vegan substitute for the butter milk - plant milk soured with vinegar? Thanks.

      Reply
      • Christine

        March 03, 2019 at 9:48 pm

        Hi Nikki,

        I haven't used it, but I bet it would probably work out pretty well.

        Hope that helps!

        Christine

        Reply
    3. Vickie Loemker

      April 25, 2020 at 9:47 pm

      The recipe says "potato flour". Is that potato starch flour or potato flour? I know that they are not the same. I only have potato starch flour at this time, but I'll get potato flour if I need to.

      Reply
      • Christine

        April 26, 2020 at 2:28 pm

        Hi Vickie,

        So, it is potato flour. Hope you enjoy it!

        ~Christine

        Reply
    4. Meredith Bartek

      March 12, 2022 at 9:00 am

      This looks great! I’m looking forward to trying it but have a question regarding “light buckwheat flour”. I’ve noticed you’ve recommended it before but all I ever see for sale is standard buckwheat flour; can you please comment? Thanks!

      Reply
    5. Alene

      March 12, 2022 at 9:25 pm

      Hi. Can you suggest anything to replace the rice flour. I can't eat rice at all. Perhaps a little more sorghum flour and the rest tapioca? I know it's hard, but I would love to make it. Thank you.

      Reply
      • Christine

        March 13, 2022 at 5:16 pm

        Hi Alene,

        Thanks for asking - so go ahead and try adding 40 more grams sorghum and 45 grams of tapioca flour - I'd be curious to know how this turns out.

        ~Christine

        Reply
    6. Valerie Ferrucci

      March 29, 2022 at 1:39 pm

      Is there a need to use "light" buckwheat flour or is regular buckwheat flour ok? Will it affect the final result? I'm having a tough time sourcing the light one that is GF (not shared equipment).

      Reply
      • Christine

        March 30, 2022 at 4:08 pm

        Hi Valerie,

        So regular buckwheat should be fine too. This is the one I use and recommend though https://amzn.to/3NvT3DQ

        Just make sure to measure by weight.

        Let me know if you think of anything else.

        Thanks,

        Christine

        Reply
    7. Sandra

      January 14, 2023 at 8:12 pm

      Hi Christine,
      Let me 1st tell you that I really appreciate your recipes and have recommended them to many friends. Thanks.
      I am trying the Irish Soda bread for the 1st time. 2 questions:
      1) Potato flour, hmm, I only can purchase potato starch and I know the 2 are quite different. I checked your substitute flour page and it said:
      "What about with potato flour? Arrowroot starch is actually the closest." This confused me because potato flour is not a starch OR is it?
      2) dairy-free buttermilk: I made 2 cups of homemade almond butter milk: I added 2 tablespoons of cider vinegar (this recipe was from another website)
      Result: the batter was too thin ... so homemade almond butter milk likely too thin... any recommendations?
      So... I added some more flour, yikes, but the batter was still too thin and couldn't be shaped, so I opted to bake it in a large bread pan... I will let you know the results... lol.
      Thanks for your help,
      Sandra

      Reply
      • Christine

        January 17, 2023 at 9:20 am

        Hi Sandra,

        Thank you for the kind words!

        So let's see, for 1. potato flour is not a starch you are right, but if you reference this flour substitution chart, https://zestforbaking.com/guide-to-gluten-free-flour-substitutes arrowroot is actually quite close in make-up to potato flour.

        And then for 2. so I have also had success using dairy free sour cream for this recipe. I haven't added this to the recipe yet as it was a brand new test, so you are the first, but it does work as a replacement for the buttermilk, just use 2 cups - same measurement. And to answer your question on the buttermilk - Dairy free buttermilk is still thin, but should be a little thicker than what you describe. Maybe adding another Tablespoon of vinegar and letting it sit for at least 5 minutes will help, if you opt to try the buttermilk version again.

        Hope this helps!

        Christine

        Reply
    8. Wendy Hylton

      March 03, 2023 at 11:05 am

      Hi Christine,

      The daughter who needs gluten free also needs to be flax free (and dairy free but that's much easier). Whould you suggest chia seeds as a substitute?
      Thanks for all you recipies and tips. Much appreciated.
      Wendy

      Reply
      • Christine

        March 07, 2023 at 1:06 pm

        Hi Wendy,

        Yes, chia seeds would be an excellent substitute for the flax.

        Christine

        Reply

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    Christine Brady.

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    Since 2013, Christine has been helping readers with gluten free baking challenges and substitution issues, all while creating delicious gluten free baking recipes that no one would guess are actually gluten free. Her Zest For Baking recipes have been featured on The Daily Meal, Bloglovin' and Dr. Axe, to name a few. When she's not hanging out on Facebook or sharing pictures on Instagram or pinning on Pinterest, you can find her in her kitchen, creating more ZestForBaking.com recipes!

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