This Gluten Free Irish Soda Bread made without buttermilk tastes soft and buttery like a biscuit and uses only 7 ingredients! You'll love its flaky crumbly crust, soft center, and easy clean up since it uses only one bowl to make. This gluten-free Irish Soda bread recipe uses no yeast and there is no rising time - simply mix the ingredients together and bake. The whole process takes under an hour with minimal hands-on time.
This gluten-free Irish soda bread recipe is the perfect easy gluten-free bread recipe for beginners. It's also just as easy to make dairy-free and vegan as it is to use dairy.
Gluten-Free Irish Soda Bread is best enjoyed in the cooler Fall, Winter, and Spring months with a cup of soup or stew! It has a cozy homemade flavor full of old world tradition. I love to slice it thickly and make hearty sandwiches, or simply top with dairy-free butter or coconut butter. It's also great with jam and honey.
As someone who studied abroad in Cork, Ireland, I know a good Irish Soda Bread! I made and remade this gluten-free Irish Soda Bread until it tasted exactly like my favorite vendor in the Old English Market. I prefer making mine a little sweet with honey and without raisins, but I added instructions to make it with raisins as well.
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 Healthy No Bean Chili, Savory Pumpkin Stew, Instant Pot Beef Stew, Vegan Minestrone Soup, Instant Pot Minestrone Soup, Instant Pot Tomato Soup, or Golden Beet Soup.
It makes a great breakfast with your favorite spread or alongside my well-loved Cast Iron Southwest Breakfast Skillet.
Jump to:
What is Irish Soda Bread?
Irish Soda Bread is a traditional Irish bread recipe made with baking soda instead of yeast. Traditionally, the only ingredients are flour, baking soda, buttermilk, and salt. It became popular in the 1830's when baking soda was first introduced to Ireland. However, Native Americans were making a very similar version of this bread before the Irish, using a natural form of baking soda in pearl ash. Source
In this gluten-free version, I substituted buttermilk for a vinegar and milk mixture (to account for the buttermilk's extra acidity), a little honey for sweetness, and a little coconut oil for a smooth buttery flavor.
How to make it (with photos)
Ingredients Notes + Substitutions
You need only 7 common ingredients to make this gluten-free Irish Soda Bread without buttermilk!
- gluten-free flour - You need a gluten-free all purpose flour blend that includes xanthan gum or guar gum to make this recipe. I used and like Bob's Red Mill Gluten-Free 1-to-1 Baking 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). If you're looking for the recipe that uses Pamela's Baking Mix, see variations below this section.
- milk - Plant-based milks and dairy milk both work in this recipe. I use unsweetened almond milk. Other plant-based milks and dairy milk (skim, whole, 1%, 2%) are all fine. This recipe is formulated without buttermilk, and you therefore cannot substitute buttermilk back in directly.
- coconut oil - Dairy-free butter and regular butter can be used as substitutions for coconut oil in this recipe.
- vinegar - Since this gluten-free Irish Soda Bread is made without buttermilk, it is necessary to include vinegar to replace the acidity. White vinegar and apple cider vinegar will both work fine and are the varieties I recommend.
- honey - Honey adds just a touch of sweetness and compliments the butter and baking soda flavors. It is optional but recommended.
You also need salt and baking soda to make this recipe.
See the recipe card at the end of this post for a full list of ingredients with quantities.
Variation
The original version of this recipe was made with Pamela's Baking and Pancake Mix. The ingredients and quantities for this original variation can be found in the notes of the recipe card.
Pamela's Baking mix has a little bit of dried buttermilk, making the recipe a bit more traditional. The mix also contains a little almond flour, which mimics oat flour, which is sometimes a traditional Irish ingredient as well.
Both versions taste very similar and are equally delicious!
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.
- Prep: Preheat the oven to 400 degrees F (205 C). Grease a baking sheet with coconut oil or line with parchment paper.
- Buttermilk Mixture: Mix the milk and vinegar together in a liquid measuring cup or jar. Give it a stir and set aside.
- Dry Ingredients: In a large mixing bowl, add the gluten-free flour, salt, and baking soda. Whisk together well.
- Dough: Add the buttermilk mixture, honey, and melted coconut oil to the dry ingredients. Mix well using a wooden spoon, and finish mixing with your lightly floured hands if needed. The dough should be moist and sticky. Begin adding more 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.
- 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 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. Cool: When finished, remove the bread from the oven and allow to cool for 5 minutes before transferring to a cooling rack.
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
- Instant Pot Tomato Soup
- Healthy No Bean Chili
- Savory Pumpkin Stew
- Vegan Minestrone Soup
- Instant Pot Minestrone Soup
Expert Tips + Troubleshooting
Make the perfect gluten-free Irish Soda Bread on the first try with these expert tips!
Use a thermometer.
A thermometer really is the best way to know that this gluten-free Irish Soda Bread is fully baked. When the internal temperature is 190 degrees F, it will have the perfect crumb.
If it is under-baked, the texture can be wet or gummy. If over-baked, it can be dry or crumbly.
Opt to underbake slightly if you want it to last.
If eating this bread over several days, you can underbake it slightly (180-185 degree F internal temperature) so it retains more moisture and doesn't dry out.
Don't omit the vinegar.
The vinegar is absolutely necessary in this recipe. Without it, this gluten-free Irish Soda Bread will not rise properly and will be too dense. Vinegar replaces the acidity lost by using regular milk instead of buttermilk.
Make this recipe your own.
Traditional Irish Soda Bread recipes can vary widely. Some are sweet, salty, dry, spiced, or include raisins.
Use olive oil instead of coconut oil and add rosemary, make it sweeter with an extra tablespoon of honey, or add the optional cup of raisins to the recipe as listed in the notes! There are many creative ways to make this gluten-free Irish Soda Bread recipe your own.
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.
Store leftover gluten-free Irish Soda Bread in an airtight container in the refrigerator for up to 5 days. Freeze in individual slices for up to 3 months.
Irish Soda Bread tastes like a cross between an American drop biscuit and a loaf of artisan bread. It is a slightly dense bread, usually with a touch of sweetness from honey or the addition of raisins.
Irish Soda Bread is most traditionally served with savory soups and stews. It also tastes great topped with honey, jam, butter, coconut oil, and peanut butter. You can also use thick slices to make a sandwich.
Irish Soda Bread is served for celebrations in Ireland and is especially popular around Saint Patrick's Day. Its simple list of ingredients have been readily available in Ireland since the 1830's, and it's been a trustworthy staple during periods of food scarcity. Source
Irish Soda Bread is made with baking soda instead of yeast, so there is no rising time or extensive kneading required!
Related gluten-free baking recipes to consider...
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Gluten-Free Irish Soda Bread
Ingredients
- 2 cups milk of choice (I use unsweetened almond milk) (473 ml)
- 2 tablespoons white vinegar or apple cider vinegar
- 4 ¼ cups all purpose gluten-free flour with xanthan gum, plus a little more for dusting your hands and adjusting dough consistency if needed (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 coconut oil , melted (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.
- Buttermilk Mixture: Mix the milk and vinegar together in a liquid measuring cup or jar. Give it a stir and set aside.
- Dry Ingredients: In a large mixing bowl, add the gluten-free flour, salt, and baking soda. Whisk together well.
- Dough: Add the buttermilk mixture, honey, and melted coconut oil to the dry ingredients. Mix well using a wooden spoon, and finish mixing with your lightly floured hands if needed. The dough should be moist and sticky. Begin adding more 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
- 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 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. Cool: When finished, remove the bread from the oven and allow to cool for 5 minutes before transferring to a cooling rack.
Notes
How to make this recipe with Pamela's Baking Mix (original recipe):
The first version of this well-loved recipe was made with Pamela's Baking Mix. Follow the same instructions but use these ingredients if you're looking for that version. The baking time will be on the lower end for this variation.- 4 ¼ cups Pamela's Baking Mix, plus more to adjust for consistency and for dusting hands
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ¾ cup milk of your choosing , I use unsweetened almond milk (415 ml)
- 3 tablespoons coconut oil , liquid but not hot
- 1 egg
- 2 teaspoons honey
Lia
This was just too easy and way better than any of the gluten-free breads I buy! I saw on Instagram that you have some sandwich and artisan breads coming and I’m so excited to try those too!
Cora
This was my first time making gluten-free bread, and Irish soda bread is so much easier than using yeast. I think I might like it better and I have no idea why I waited so long to try it. This is an awesome recipe. It fluffs up nicely And really does taste like a healthy biscuit!
Pia
This is my favorite Irish soda bread recipe !
Jean
This gluten-free Irish soda bread tastes like a giant biscuit, and it is absolutely delicious! The best I’ve had.
Ella
This bread also goes perfectly with your tomato soup! Thanks, Jamie!!
Jamie
That is such a good idea Ella! I'll definitely be giving that a try 🙂
Irina
It's like you read my mind!!! I was just thinking I should find a recipe, then realized I'd never seen a good gluten free one. I guess we can call it the luck of the Irish, eh?
Jamie
Thank you Irina! I would say that is some Saint Patrick's Day luck indeed!
Lucas Monkkonen
I just made this recipe and it is delish! So glad I found a good gluten-free version. The recipe was easy to follow. Thanks so much!
Celiac Sojourness
Thank you, Lucas! I'm so glad you are enjoying this recipe and that you found it easy to follow.
McKenzie Lentz
Yum!!
Celiac Sojourness
Thank you!