• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

From The Larder logo

  • Home
  • About
  • Recipes
  • New to Gluten-Free Baking?
  • Subscribe!
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Home » Gluten-Free Baking » Gluten-Free Bread » Gluten-Free Irish Soda Bread

Gluten-Free Irish Soda Bread

By Georgina Hartley  •  Published March 15, 2019  •  Updated February 28, 2021

This post contains affiliate links. Please read my disclosures.

  • Share
  • Tweet
  • Yum
Jump to Recipe Print Recipe
Gluten-Free Irish Soda Bread

This Gluten-Free Irish Soda Bread has no yeast so is incredibly quick to make and this version also happens to be vegan and uses no xanthan gum.

gluten-free irish soda bread on a cooling rack

It’s St Patrick’s Day this weekend and although it’s not really a holiday we celebrate, despite my grandfather being Irish, I have relished this opportunity to perfect and share this Gluten-Free Irish Soda Bread.

My struggles getting a really good gluten-free bread up on the blog have been well documented in my Insta Stories. Most of my bread endeavours have been perfectly edible but to get a loaf that is uncomplicated, tasty and not terribly dense is a tough ask. Especially if you need to avoid using xanthan gum which I always am. See this post which explains why I never bake with xanthan gum.

cut open and a slice of gluten-free irish soda bread

Irish Soda Bread has been the perfect antidote to my struggles. There is no yeast involved, no kneading, no rising and no complicated ingredients. It takes 15 minutes to mix up the dough and only 45 minutes in the oven. So that’s pretty much 1 hour from start to finish.

Sifting flour into a bowl

Whisking flaxseed into non-dairy milk

pouring milk into flour for gluten-free bread

pouring bread dough into cake tin

please note the above photo was taken before I realised the need for lining the cake tin with baking parchment - see top tips below.

What is Irish Soda Bread?

Irish Soda Bread is a traditional very quick bread recipe which is made without yeast so there is no proving time to be considered. Instead the bread rises through the reaction of bicarbonate of soda and acidic buttermilk.

cutting gluten-free irish soda bread

How Do You Make Vegan Soda Bread?

Regular Irish Soda Bread uses a combination of buttermilk and bicarbonate of soda to create the rise. To make the recipe vegan (or if you don’t have any buttermilk to hand) you can use a non-dairy milk mixed with a little acid to create the same buttermilk effect. This recipe uses oat milk with apple cider vinegar but you can use any non-dairy milk and you can swap lemon juice in for the vinegar if that is what you have.

sliced gluten-free irish soda bread on bread board

The Flours

I tested this recipe a bunch of times with a different combination of flours. I finally settled on the following mix:

Oat Flour
The oat flour is the perfect light and fluffy texture for the bread, as well as providing a delicious oaty taste. You can substitute with sorghum flour if you can’t digest oats but some brands of sorghum flour can be a little gritty which does come through in this bread recipe since such a large amount is needed.

Almond Flour
The almond flour also gives the bread a lovely texture and taste. It is light but also helps keeps the bread from being dry and crumbly.

Potato Starch
Potato starch is used for structure and to alleviate the density of the loaf.

Tapioca Flour
Tapioca flour is chosen as it gives the bread a lovely golden crust and also helps bind all the other flours together in lieu of gluten.

Cut open gluten-free irish soda bread

Why Do We Use Ground Flaxseeds?

The bread needed a little more binding. Many wholegrain Irish Soda Bread recipes compensate by adding an egg. I wanted to keep this bread vegan so turned to flaxseeds which when added to liquid have a certain viscosity which helps to keep the bread tender.

What Can You Substitute For The Flaxseeds?

If you don’t have flaxseeds then ground chia seeds work in exactly the same way, so just swap in the same quantity.

A slice of gluten-free irish soda bread on a bread board

How Do You Make Gluten-Free Irish Soda Bread?

  1. Whisk the milk and vinegar together.
  2. Sift the flours with the bicarbonate of soda and salt.
  3. Add the flaxseeds to the milk.
  4. Pour the milk into the flours and mix well.
  5. Tip the dough into a cake tin and bake for 45 minutes.

A slice of gluten-free irish soda bread on a bread board

Top Tips for Gluten-Free Irish Soda Bread

  • Regular Irish Soda Bread can be baked free-form just on a baking sheet. Here I recommend baking this gluten-free version in a round cake tin. This dough is a little looser and it helps the bread stay in shape during the bake.
  • Also, do use line the cake tin on the bottom and sides with baking parchment to stop the bread from sticking. Cut out a circle of parchment and place on the bottom. Cut out a straight line of parchment and curl it round the insides of the cake tin. Do not grease the parchment.

Shop the Recipe:

  • Gluten-free-oat flour
  • Gluten-free potato starch
  • Digital scales
  • Kosher salt
  • Baking parchment
  • 8 inch round cake tin

bread dough in cake tin

More Gluten-Free Recipes You Might Like
Happiness Bread
Gluten-Free Scones
The Best All-Butter Gluten-Free Pastry

If you make this Gluten-Free Irish Soda Bread then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Gluten-Free Irish Soda Bread on a cooling rack.

Gluten-Free Irish Soda Bread

Georgina Hartley
This Gluten-Free Irish Soda Bread has no yeast so is incredibly quick to make and this version also happens to be vegan and uses no xanthan gum.
4.89 from 9 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Side Dish
Cuisine Irish
Servings 8 people
Calories 261 kcal

Ingredients
  

  • 180 g oat flour
  • 120 g almond flour
  • 60 g potato starch
  • 60 g tapioca flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon kosher salt
  • 350 ml non-dairy milk
  • 1¼ tablespoons apple cider vinegar
  • 20 g ground flaxseeds

Instructions
 

  • Pre-heat the oven to 180°C/160°C fan assisted/gas mark 4. Line the bottom of a 6 inch x 4 inch round cake tin with baking parchment on the bottom and around the insides of the tin.
  • Whisk the milk with the apple cider vinegar in a jug and leave to sit for 5 minutes.
  • Sift the flours into a large mixing bowl with the bicarbonate of soda and salt.
  • Whisk the flaxseeds into the milk and leave for 5 minutes.
  • Make a well in the middle of the flours and pour in the liquid. Mix well.
  • Pour the bread dough into the lined cake tin and bake for 45 minutes.
  • Remove the bread from the oven, leave to rest for 5 minutes before carefully inserting out of the tin and leave to cool on a rack.

Notes

  • For the non-dairy milk you can use oat milk, coconut milk, almond milk, cashew milk or a combo of any of them.
  • Instead of the apple cider vinegar you can use the same amount of lemon juice.
  • If you don’t have any flaxseeds to hand then you can swap in ground chia seeds.

Nutrition

Calories: 261kcalCarbohydrates: 33gProtein: 9gFat: 11gSaturated Fat: 1gSodium: 459mgPotassium: 244mgFiber: 4gSugar: 2gVitamin A: 172IUVitamin C: 3mgCalcium: 117mgIron: 2mg
Have you tried this recipe?Head to the comment section and let me know what you think!

 

Reader Interactions

Comments

  1. Ka says

    April 07, 2021 at 8:13 am

    I tried so many gluten free bread, they were not tasty in the good cases and inedible in the worst ones. This was the first time that my family actually wanted to try! THE BEST gluten free bread, no doubt! Thank you so much for this, I really missed it!

    Reply
    • Georgina Hartley says

      April 08, 2021 at 9:26 am

      Hi Ka, that's lovely to hear that the bread was such a success. It's a staple in our household! Thank you for your feedback.

      Reply
  2. Helene says

    March 25, 2021 at 7:49 pm

    5 stars
    OMG
    This is a fantastic bread
    At last a soft not dry loaf
    This will be one to bake regular!!
    So easy and quick as well
    Thank you Georgia
    ❤️❤️❤️

    Reply
    • Georgina Hartley says

      March 26, 2021 at 10:25 am

      Such a pleasure Helene - I'm so happy you liked the bread!!

      Reply
  3. Helene says

    March 24, 2021 at 9:49 am

    Hi Georgina
    I’m about to make this bread
    Was wondering if I could bake it in the bread maker
    As my gas oven is not very reliable
    Just the baking!!
    Many thanks

    Reply
    • Georgina Hartley says

      March 24, 2021 at 8:59 pm

      Hi Helene, I haven't tried baking this in the bread maker so I can't say for sure!

      Reply
  4. Helene says

    March 24, 2021 at 9:13 am

    5 stars
    Hi Georgina
    I am about to make this bread
    I have a gas oven which I’m not too happy with
    I was wondering if I could bake this bread in the bread maker
    Just the baking !!
    Many thanks

    Reply
  5. AntoniA says

    March 14, 2021 at 7:25 am

    5 stars
    Haven't tried yet, but will, just HAVE to give it a go,
    (+ omg, a new take on, memorais/'Loreto' Bread!)*
    + thank you for sharing this Online, re gluten free.

    Reply
    • Georgina Hartley says

      March 14, 2021 at 10:19 pm

      That's great to hear - let me know if you give it a go!

      Reply
  6. Inge says

    March 09, 2021 at 9:08 pm

    5 stars
    I am so excited with this recipe.
    The first loaf had a lovely crust but was soggy in the middle. The second attempt I positioned on the bottom shelf, turned the temperature down a bit, and made sure it wasn't disturbed during cooking. The loaf came out great but I couldn't unstick it from the greaseproof paper. I've now bought a silicon loaf tin, and every loaf since has been perfect.
    We have tried adding seeds as suggested in another comment, and it was really good. I've also used a variety of milk such as lactose free dairy, cashew milk, and soya milk, and they have all worked well.
    Georgina, thank you so much for sharing this recipe, it has certainly made having to go Gluten Free so much easier, if not exciting.

    Reply
    • Georgina Hartley says

      March 11, 2021 at 10:08 am

      Hi Inge, that's such a pleasure. I'm happy you have had great success with this recipe!

      Reply
  7. Ronni Munro says

    February 28, 2021 at 9:35 am

    4 stars
    We love the taste of this bread although it appeared to be undone in the center; however, toasted and served with cheddar cheese for breakfast has now become our favorite.

    Is there a nutritional breakdown available, please?

    Reply
    • Georgina Hartley says

      February 28, 2021 at 9:03 pm

      I'm happy you like the bread. I've added the nutritional breakdown which is per slice if you are getting 8 slices out of the loaf (obviously it depends on how you are cutting it).

      Reply
      • Roneen Munro says

        March 01, 2021 at 9:32 pm

        Thanks SO much - we're carb counters.

  8. Louise Nevin says

    February 08, 2021 at 11:51 am

    5 stars
    I have made many different kinds of GF bread but your recipe is absolutely delicious - soft, tasty and has a lovely texture. Thank you so much. I spent years living on egg-and-almond bread, the strange flavour disguised with rosemary. It’s an incredible achievement to make something gluten free and gorgeous. Looking forward to trying the Happinre loaf.

    Reply
    • Georgina Hartley says

      February 08, 2021 at 12:05 pm

      Hi Louise, I'm so happy you love this bread - it's such a staple recipe in our house!! Thank you for your feedback!

      Reply
  9. Annie says

    January 30, 2021 at 9:29 pm

    5 stars
    Since being diagnosed as gluten intolerant, in the past 2 years I have tried to bake a number of gluten free bread recipes from books and off the internet as I really haven’t enjoyed shop bought alternatives. Some have been a disaster, others have been quite good but time-consuming and complicated to make. Decided to try this recipe as I have had good results with your recipes. So I followed the recipe and ingredients exactly. It was very easy to make and this bread is really good. It has a taste which reminds me of oatcakes as noted in another comment and it’s delicious buttered and served with cheese.
    Grinding my flax seeds using a hand blender with a tall mug worked great!
    I don’t think it really tastes like Irish Soda bread, my Irish Grandma was still making her own soda bread over an open fire well into the 1970s and it’s not quite the same... but it’s a very good bread in its own right and I will definitely be making this regularly from now on.
    Thank you!

    Reply
    • Georgina Hartley says

      January 30, 2021 at 10:41 pm

      Hi Annie, thank you so much for your feedback. I'm happy you enjoyed the bread - it's an absolute weekly staple in our household!!

      Reply
  10. Victoria Packer says

    October 30, 2020 at 8:34 pm

    What a shame. I was skeptical of those starches and all the flaxmeal. Never having made or tasted Irish soda bread, but being an experienced baker I thought I’d give it a go. The reviews seemed positive. This is a heavy gummy loaf! What a waste of expensive ingredients. Ps I use flax always in place of eggs an as a binder. Never used so much in a bread recipe.

    Reply
    • Georgina Hartley says

      November 05, 2020 at 10:18 am

      Hi Victoria, I'm so sorry this bread was a disappointment for you. I love this recipe and bake it regularly. It's not supposed to be a light sandwich loaf but a bread rich with wholegrain flours and a good crust.

      Reply
  11. Naomi says

    September 29, 2020 at 3:51 pm

    5 stars
    This has got to be the best gluten free soda bread recipe around! We live in Ireland and I often make soda bread but I'm on an anti inflammatory diet at the moment and can't eat it. I'm made up I can enjoy a sandwich again! Thanks so much.

    Reply
    • Georgina Hartley says

      September 29, 2020 at 9:10 pm

      Thank you - what lovely feedback - so happy you like the recipe!

      Reply
  12. Autie says

    August 16, 2020 at 9:01 pm

    Great, thank you for your egg feedback.
    One more question, I'm going to substitute the non-dairy milk for buttermilk but should I completely omit the apple cider vinegar then?
    Thanks!

    Reply
    • Georgina Hartley says

      August 17, 2020 at 9:43 am

      Yes, the apple cider vinegar is there just to assist the non-dairy milk. If you're using buttermilk then you won't need it.

      Reply
  13. Autie says

    August 15, 2020 at 3:01 pm

    Hi Georgina! Thanks for the recipe.
    Curious, if I didn’t have flax seeds or chia could I substitute one egg in place instead? Would it be that literal of a swap? Thanks!

    Reply
    • Georgina Hartley says

      August 16, 2020 at 2:51 pm

      Hi Autie, I haven't tried an egg in this particular recipe but yes in theory you would just swap in 1 egg.

      Reply
  14. Fiona says

    July 17, 2020 at 6:58 pm

    Thanks for the recipe, I made a variation of this today using Teff flour instead of Oat flour as I feel like I eat too many oats! And I had just got Teff flour and wanted to try it. Used a gluten free plain flour blend instead of separate potato and tapioca flours. And used a mix of milk and yoghurt instead of non dairy milk. I really like it, it makes a delicious change from oatcakes!
    Any tips on storage please, would I be best freezing most of it do you think? And then could it be heated from frozen or not?

    Reply
    • Georgina Hartley says

      July 17, 2020 at 7:14 pm

      Hi Fiona, teff flour sounds like a lovely substitute - I know what you mean about the oats but I can't help myself - I love 'em!! Yes, freezing would be the best thing. You can freeze in slices and then just stick them in the toaster when you want a slice. Wrap up well though to avoid freezer burn and eat within a couple of weeks.

      Reply
  15. Mary says

    March 03, 2020 at 10:20 pm

    Hi there!

    Wondering if the milk and vinegar is to make “a substitute for buttermilk”? If I’m not worried about it being vegan- do you think it would be better to use buttermilk and eggs? Celiac in the USA here and I’m on the hunt for the perfect recipe for everyday bread for my family!

    Reply
    • Georgina Hartley says

      March 05, 2020 at 9:32 am

      Hi Mary, yes you can use the same amount of buttermilk in place of the milk and omit the non-dairy milk. Irish Soda Bread doesn't traditionally use eggs - it's a much more rustic bread so you don't need to add them in here.

      Reply
      • Mary says

        March 07, 2020 at 9:24 pm

        Hi again Georgia! Thanks for the reply! It’s in the oven right now.

        In your photo, the dough looks quite wet- almost like a batter. Mine was definitely large crumbs at first. I slowly added more and more buttermilk but think I must have added again another half of the amount called for. It still seemed a bit dry.

        I’m in the USA, so maybe one of the flours I have soaked it up a little more? Next time should I feel adding buttermilk until I get to a pourable cake batter like consistency? Thanks!

      • Georgina Hartley says

        March 09, 2020 at 5:24 am

        Hi Mary, actual buttermilk is a little thicker. How did the bread turn out most importantly?

      • Mary says

        March 09, 2020 at 6:09 pm

        Haha! HORRIBLE!! After almost 90 minutes in the oven, I took it out. After cooling it was about 2.5 inches tall... and totally raw inside! Hard as a brick with no rise and still wet inside! Inedible! I did nibble at the crust and the flavor is so delicious.

        So... any suggestions? I so want this to work!!

      • Mary says

        March 09, 2020 at 6:14 pm

        Oh! I guess one more question- i looked up 180 Celsius and it’s 350 F for me over her basically. I have no idea what 160/180 fan assisted means though... i hear it all the time on Great British Bake Off but I’ve never heard of an American oven with a “fan.”

        I also baked in a preheated Dutch oven since I’ve always found that to be helpful with gluten free breads. I don’t know if that contributed to rawness on the inside? The crust was lovely though.

      • Georgina Hartley says

        March 09, 2020 at 8:25 pm

        Hi Mary, Yes 180 degrees celsius is 355 F so the temperature you baked at was fine but I simply don't know what effect baking the loaf in a Dutch oven would have - I have never baked bread this way. I wish I could help more but the recipe that works for me and my recipe testers is the one published. Any slight variation to the ingredients or method could radically change the outcome. I tested this recipe extensively to get it perfect and bread can be a tricky customer so I really would recommend going back to the recipe and trying it exactly as written including all the same ingredients if you want to make this one work.

  16. Alina says

    October 07, 2019 at 6:58 pm

    Unfortunately oats are not gluten free, are if exists on a local market is super expensive, in addition my body "thinks" that avenine (the protein present in oats) is gluten so it makes me a lot of damage. Is there in way this recipe is entirely gluten free, suitable for coeliacs? Thanks

    Reply
    • Georgina Hartley says

      October 08, 2019 at 11:46 am

      Hi Alina, oats can be so divisive in gluten-free foods. I am based in the UK where gluten-free oats are easily available and considered acceptable by coeliac.org.uk. However, I am aware that many individuals are avenin-sensitive. Of course you can substitute the oat flour. When developing this recipe I tried millet flour, buckwheat flour and sorghum flour in the mix as well. The only drawback with using any of these flours is their unique taste which I preferred not to have in my everyday soda bread. However, do experiment with a combination of these flours instead of the oat flour to find a delicious taste that works for you.

      Reply
  17. Tania says

    June 07, 2019 at 3:14 pm

    Delicious! I'm always on the lookout for nutritious wheat free recipes (that aren't just 'use a gf flour mix'). This was quick, easy, and a big hit with my 9yo. Thanks! I did add an egg instead of the
    Flaxseed - so it was prob a bit wetter. But still yum

    Reply
    • Georgina Hartley says

      June 07, 2019 at 4:42 pm

      Hi Tania, thank you for your feedback! I use this bread recipe so much and I was very happy to share!

      Reply
  18. Bethan says

    March 19, 2019 at 1:46 pm

    5 stars
    I have tried many a disappointing bread recipe as a coeliac so it was a massive relief and excitement to find one that works - it's tasty, doesn't resemble a brick, doesn't crumble, and is still moist enough to be eaten untoastef after four days. I used ground almonds and potato starch , as that's what was in the cupboard, and will definitely make again. Thanks!

    Reply
    • Georgina says

      March 19, 2019 at 1:50 pm

      Thank you so much for your feedback Bethan!! I'm so happy you love this bread as much as I do. Good to know that ground almonds and potato starch work in this recipe too!

      Reply
  19. Lucy Series says

    March 15, 2019 at 5:01 pm

    I'm excited about this recipe!

    Do you think I could sub chestnut flour for almond, as that's what I have to hand at the moment? Although so many interesting recipes here and on minimalist baker call for almond flour I might splash out on some.

    Or could I sub almond meal?

    Thanks!

    Reply
    • Georgina says

      March 15, 2019 at 5:14 pm

      There is no reason why you couldn't try chestnut flour. However, it will give the bread a strong chestnutty taste which would be lovely but not the neutral taste that almond flour has. Almond flour is such a go-to flour for me that I think your investment would be worthwhile.

      Reply
      • Lucy Series says

        April 29, 2019 at 6:19 pm

        5 stars
        I made this this morning. Like your other reader I subbed ground almonds and potato starch, as I could only find these. I also added 1 tbsp molasses and some pumpkin and sunflower seeds. It came out beautifully!! Have sliced and frozen the rest. Am so happy to find a GF bread without weird ingredients that tastes as good as any wheat based soda bread (and I lived on soda bread when I lived in Galway!) Thanks for another amazing recipe. I can't wait until you've cracked yeasted bread!

      • Georgina Hartley says

        April 30, 2019 at 2:09 pm

        That's brilliant! Yes, potato starch and ground almonds do work just as well. The pumpkin and sunflower seeds sound lovely - I'll definitely use those next time too!

  20. Carol says

    March 15, 2019 at 4:48 pm

    Recipe does not say if the cider vinegar is 1 1/2 tsp, tbsp. or whatever.

    Reply
    • Georgina says

      March 15, 2019 at 4:52 pm

      It's 1 1/4 tablespoons. Thank you - recipe amended!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Hello, so lovely of you to drop by. I am Georgina. I bake a lot, eat a lot and love writing about my gluten-free kitchen adventures here. I run a gluten-free cake business but am mostly kept busy with my 2 cats, 1 dog, 1 husband, 2 gorgeous sons and twin baby girls.

Read More

Get Your FREE Quickstart
Guide

Your email address will only be used to send you your Quick Start Guide and From The Larder newsletters which you can unsubscribe from at any time.

Latest Recipes

  • Gluten-Free White Sandwich Loaf
  • Gluten-Free Chocolate Fudge Cake
  • Rice Flour Madeira Cake
  • Cheddar Cheesecake

Featured In

  • Privacy Policy

Footer

About

About Me
Privacy Policy
Affiliate Disclosure

Newsletter

Subscribe!

Contact

Contact Me


↑ back to top

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2021 · FROM THE LARDER

  • Pinterest
  • Facebook
  • Twitter
  • Yummly