Celebrate St. Patrick’s Day with this delicious Gluten Free Irish Soda Bread. It’s easy, simple, and ready in about an hour. It’s gluten free and dairy free and perfect with corned beef and cabbage.
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Best Gluten Free Irish Soda Bread
Last year was my first St. Patrick’s Day celebration without wheat, dairy, eggs. I realized that the meal is pretty easy to adjust except I really missed the Irish soda bread. There is just something about the bread that I make only once a year that couldn’t resist. So into the kitchen I went. Actually, making this gluten free Irish Soda Bread was pretty easy once I figured out how to keep it dairy free.
It was actually the buttermilk that was throwing me off, so after some quick research I figured out that I could actually sour any of the dairy free milks just the same way I would do a quick substitution with regular milk and vinegar. Who knew!
To make dairy free buttermilk:
1 tbls vinegar
dairy free milk, enough to make one cup when combined with the vinegar
Combine vinegar and diary free milk in a glass and let sit 5-10 minutes to sour. Use as buttermilk!
I used a store bought gluten free flour, but any AP gluten free flour blend will work. This bread is amazing! It tastes, smells, and looks just like traditional Irish Soda Bread. It is absolutely amazing!!! It’s perfect for St. Patrick’s Day or anytime you have a craving for some good ol’ soda bread!
No St. Patrick’s Day meal is complete without traditional corned beef and cabbage (and by traditional…I mean traditional for Americans). And if you are planning something for the kids…check out my kid friendly St. Patrick Day ideas too! Here are some other great St. Patrick’s Day Menu Ideas, plus I’ve got ya covered with leftovers. Try my Stuffed Reuben Pull Apart Bread (just make sure to use a GF bread) or my Irish Tacos! YUM! I love St. Patrick’s Day leftovers.
- 3 1/2 cups gluten free flour blend
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp xanthan gum
- 1 tsp salt
- 1 egg, slightly beaten
- 2 cups (13.6oz can) coconut milk
- 2 tbls vinegar
- Preheat oven to 425F.
- Combine coconut milk and vinegar in a small bowl.
- In a large bowl, mix flour, baking soda, baking powder, salt and xanthan gum. Gently mix in egg and soured coconut milk mixture until combined.
- Place dough on a greased baking pan and form into a bread shaped mound. Cut an x on the top.
- Bake at 425F for about 40 minutes or until lightly browned and done. Let cool completely before serving.
Let bread cool completely before slicing so that it's not gummy on the inside.
Amount Per Serving:Calories: 2435 Total Fat: 112g Saturated Fat: 85g Sodium: 2247mg Carbohydrates: 351g Fiber: 48g Sugar: 15g Protein: 55g
Looking for more Gluten Free Bread ideas? Try one of these:
Org Published: 3/5/14
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