Gluten Free Irish Soda Bread

5 from 3 reviews

Easy, 7-ingredient Gluten-Free Irish Soda Bread that you can make in one bowl. This recipe is naturally sweetened with a touch of honey. It is quick, easy, and delicious!


Units Scale
  • 5 cups (600 g) Pamela's Baking Mix or other gluten-free flour*, divided
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 3/4 cup (415 ml) milk of your choosing -- I use Silk Almond & Coconut, Unsweetened
  • 3 tbsp coconut oil, liquid but not hot
  • 1 egg
  • 2 tsp honey


  1. Preheat oven to 400 degrees F (205 C). Grease a baking sheet with coconut oil or line with parchment paper.
  2. In a large mixing bowl, combine 4¼ cups (510 g) Pamela's Baking Mix, salt, and baking soda. Mix thoroughly.
  3. Add milk, coconut oil, egg, and honey. Mix well using a wooden spoon or by kneading with your hands. The dough should be moist and sticky.
  4. Begin adding more flour in ¼ cup (30 g) increments and mix well until the dough is stiff enough to stand freely in a wide, round loaf. I usually add about ½ cup (60 g) GF flour.
  5. Mold your dough into a round loaf in the center of your baking sheet. Score the top of the loaf in a cross using a large knife.
  6. Bake for 35-45 minutes until golden brown. When fully cooked, you will hear a hollow sound when tapping the crust and a toothpick inserted into the center will come out clean.
  7. Remove from the oven. Allow to cool for 5 minutes before transferring to a cooling rack.


*Pamela's Baking Mix includes a little baking soda. If you are using a gluten free 1-to-1 flour, read these tips:

Tips for using Gluten-Free 1-to-1 flours:

  • Pamela's baking mix includes baking soda already. You will need to add 1 tsp of additional baking soda to this recipe if your flour does not include it. Make sure to mix it well so there are no bitter bites!
  • Use a little less flour. When I tested this recipe with a gluten free 1-to-1 blend, I used about 4 1/4 cups of flour. The dough had a nice consistency at that point.
  • Use buttermilk. This makes for the most traditional taste. Or make Vegan Buttermilk (like I did) -- add 1 1/2 tablespoons of apple cider vinegar to the dairy-free milk before adding it to your mix. Works like a charm!
  • Bake a little longer. I baked my loaf for 10 minutes at 425 F (to get more rise), then dropped the temperature to 400 degrees F for nearly 40 minutes. It's finished when you tap the crust and hear a hollow sound, and a toothpick inserted into the center comes out clean.

If you are dairy free: please note that there is a little buttermilk powder in Pamela's Baking Mix. This recipe works well with any flour with the above adjustments.

If the crust is browning too quickly, cover the loaf with aluminum foil to prevent further browning.

Variation: Add 1-2 additional teaspoons of honey and/or ½ - ¾ cup of raisins for a sweeter version of this loaf.

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