Gluten-Free Irish Soda Bread

This soft and buttery Gluten-Free Irish Soda Bread is made with just 7 ingredients in one bowl. It's a breeze to whip up-no yeast, no rising, no kneading, just mix and bake! Ready in under an hour with minimal effort, it's perfect for beginners and easily adaptable to be dairy-free or vegan.

This classic Gluten-Free Irish Soda Bread is best enjoyed with a cup of soup or stew in the cooler Fall, Winter, and early Spring months. It's a classic not-to-be missed gluten-free recipe for a Saint Patrick's Day celebration!

For more delicious gluten-free bread recipes, check out my Gluten-Free Baguette, Gluten-Free White Sandwich Bread, Gluten-Free Artisan Bread, No Knead Gluten-Free Bread, Gluten Free Pumpkin Bread, and Gluten Free Gingerbread.

For dinner, serve this Gluten-Free Irish Soda Bread with my Gluten-Free Chili, Savory Pumpkin Stew, Instant Pot Beef Stew, Vegan Minestrone Soup, Instant Pot Minestrone Soup, Tomato Shrimp Soup, or Golden Beet Soup.

It makes a great breakfast with your favorite spread or alongside my well-loved Cast Iron Southwest Breakfast Skillet.

How to make it (with photos)

A classic Irish Soda Bread is made with just flour, baking soda, buttermilk and salt. I added just a few extras to make this elevated gluten-free Irish Soda Bread taste even better than the original!

Ingredients Notes + Substitutions

You need just 7 common ingredients to make this delicious gluten-free Irish Soda Bread with or without buttermilk.

More Ingredient Notes

• coconut oil - Dairy-free butter and regular butter can be used as substitutions for coconut oil in this recipe.
• honey - Honey adds just a touch of sweetness and compliments the butter and baking soda flavors. It is optional but recommended.
• raisins - You can add 1 cup of raisins to this recipe if you like. Separate clumps and toss them in the dry ingredients before combining it with the wet ingredients.
• caraway seeds - Add 1 tablespoon of caraway seeds to the dry ingredients and whisk in if you like the added flavor and texture.

You also need salt to make this recipe.

See the recipe card at the end of this post for a full list of ingredients with quantities.

Step-by-Step Instructions

Gluten-Free Irish Soda Bread is ready much more quickly than other gluten-free breads since it's made without yeast. It's a great gluten-free bread recipe for beginners.

1. Prep: Preheat the oven to 400 degrees F (205 C). Grease a baking sheet with coconut oil or line with parchment paper.
2. Buttermilk Mixture: Mix the milk and vinegar together in a liquid measuring cup or jar. Give it a stir and set aside. Skip this step and omit the vinegar if using buttermilk.
3. Dry Ingredients: In a large mixing bowl, add the gluten-free flour, salt, and baking soda. Whisk together well.
4. Dough: Add the buttermilk mixture, honey, and melted coconut oil to the dry ingredients. Mix well using a wooden spoon, and finish mixing with lightly floured hands if needed. The dough should be moist and sticky. Begin adding more gluten-free flour in ¼ cup increments and mix well, if needed, until the dough is stiff enough to stand freely in a wide, round loaf. I usually add about ¼ cup of additional gluten-free flour.
5. Form a Loaf: Use lightly floured hands to mold the dough into a round loaf in the center of your baking sheet. Score the top of the loaf in a cross using a large sharp knife, pressing in about ¼ of an inch.
6. Bake: Bake until the loaf has a crusty golden brown crust, sounds hollow when you tap on it with a fingernail, and has an internal temperature of 190 degrees F (87 C). If you do not have a thermometer, insert a toothpick in the center of the loaf to make sure it comes out dry, with just a few moist crumbs. This takes about 40-50 minutes, and can vary slightly depending on the additional flour added. If the crust browns more than you'd like before the interior has baked fully, cover the loaf loosely with aluminum foil for the remainder of the baking time. 
7. Cool: When finished baking, remove the bread from the oven and allow to cool on the pan for 5 minutes before transferring to a wire cooling rack. For best texture, wait until completely cooled before slicing.

Serving Suggestions

These are my favorite ways to enjoy Gluten-Free Irish Soda Bread.

Best Spreads

• butter, dairy-free butter, or coconut butter
• jam or jelly
• honey
• peanut butter

Sandwiches

If you cut thick slices, gluten-free Irish Soda Bread makes a lovely sandwich! I like to smear a little dairy-free butter on both slices and enjoy simple combinations like turkey and cheese or ham and cheese best. My favorite dairy-free sliced cheese is Violife Mature Cheddar Slices.

Best Soups and Stews to pair

• Instant Pot Beef Stew
• Golden Beet Soup
• Tomato Shrimp Soup
• Gluten-Free Chili
• Savory Pumpkin Stew
• Vegan Minestrone Soup
• Instant Pot Minestrone Soup

Recipe FAQs

Here I answered some frequently asked questions about this gluten-free Irish Soda Bread recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.

Related gluten-free bread recipes to consider...

Looking for more gluten-free bread recipes like this gluten-free Irish Soda Bread? Check out these other favorite recipes:

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card or comment field below. Thank you!

📖 Recipe

Gluten-Free Irish Soda Bread

Jamie

This soft and buttery easy Gluten-Free Irish Soda Bread is made in one bowl with just 7 ingredients. No yeast, no rising, and no kneading!

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Baking, Bread

Cuisine American, Irish

Servings 16 slices

Calories 157 kcal

Ingredients

  

1x2x3x

• 2 cups milk of choice - Buttermilk is traditional and I used dairy-free milk. (473 ml)
• 2 tablespoons white vinegar , apple cider vinegar, or lemon juice (omit if using buttermilk)
• 4 ¼ cups all purpose gluten-free flour with xanthan gum, plus a little more for dusting your hands and adjusting the dough consistency (I use Bob's Red Mill 1-to-1 GF Flour) (574 grams)
• 2 teaspoons baking soda , break up any clumps
• 2 teaspoons salt
• 3 tablespoons melted coconut oil , butter, or vegan butter (45 ml)
• 2 tablespoons honey (30 ml)

Instructions

 

• Prep: Preheat the oven to 400 degrees F (205 C). Grease a baking sheet with coconut oil or line with parchment paper.
• Milk + Vinegar: Mix the milk and vinegar together in a liquid measuring cup or jar. Give it a stir and set aside. Skip this step and omit the vinegar if using buttermilk.
  2 cups milk of choice, 2 tablespoons white vinegar
• Dry Ingredients: In a large mixing bowl, add the gluten-free flour, baking soda, and salt. Whisk together well.
  4 ¼ cups all purpose gluten-free flour, 2 teaspoons baking soda, 2 teaspoons salt
• Dough: Add the buttermilk mixture, honey, and melted coconut oil to the dry ingredients. Mix well using a wooden spoon, and finish mixing with lightly floured hands if needed. The dough should be moist and sticky. Begin adding more gluten-free flour in ¼ cup increments and mix well, if needed, until the dough is stiff enough to stand freely in a wide, round loaf. I usually add about ¼ cup of additional gluten-free flour
  2 tablespoons honey, 3 tablespoons melted coconut oil
• Form a Loaf: Use lightly floured hands to mold the dough into a round loaf in the center of your baking sheet. Score the top of the loaf in a cross using a large sharp knife, pressing in about ¼ of an inch.
• Bake: Bake until the loaf has a crusty golden brown crust, sounds hollow when you tap on it with a fingernail, and has an internal temperature of 190-205 degrees F. If you do not have a thermometer, insert a toothpick in the center of the loaf to make sure it comes out dry or with just a few moist crumbs. This takes about 40-50 minutes, and can vary slightly depending on the additional flour added.

  If the crust browns more than you'd like before the interior has baked fully, cover the loaf loosely with aluminum foil for the remainder of the baking time. 
• Cool: When finished baking, remove the bread from the oven and allow to cool on the pan for 5 minutes before transferring to a wire cooling rack. For best texture, wait until completely cooled before slicing.

Notes

Storage: After cooled completely, store leftover gluten-free Irish Soda Bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 4 days. Freeze in individual slices for up to 3 months. 

Gluten-Free Flour - If your gluten-free flour blend does not include xanthan gum, you can add 1 teaspoon of xanthan gum with the dry ingredients and whisk it in well (¼ teaspoon per cup). For the previous recipe using Pamela's Baking Mix, see the "Variations" section of the post.

With Buttermilk - If making this recipe with buttermilk, omit the vinegar completely. 

With raisins: Toss 1 cup of raisins in the dry ingredients before adding the wet ingredients if you like.

Nutrition

Calories: 157kcalCarbohydrates: 28gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 10mgSodium: 253mgPotassium: 4mgFiber: 4gSugar: 2gVitamin A: 15IUVitamin C: 0.004mgCalcium: 60mgIron: 1mg

Keyword gluten free irish soda bread, gluten-free bread no yeast

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