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This delicious Irish Soda Bread is soft on the inside and crusty on the outside. It tastes amazing especially when spread with butter, ghee or jam.

What is Irish Soda Bread?

Although the Irish didn’t invent Soda Bread it is most often identified with them.  The idea of using soda to leaven bread was thought to have been started by the American Indians centuries ago, where they used pearl-ash or Potash( a natural soda in wood ashes) ) in their breads to make them rise. Bicarbonate of soda was first was introduced to Ireland around the 1840’s.

The cross on the top of soda bread has several explanations, Legend has it that folks did it to “let the devil out”while it’s baking for good luck, or “ward off the devil” and protect the household. Others say that it made it easy to divide into 4 pieces. To learn more about the history of Irish Soda Bread check out this site.

This type of bread can be prepared quickly and reliably, without requiring the time and effort needed for yeast breads. It’s possible to make this quickly when you have unexpected guests. They’ll be so impressed.

I changed the traditional recipe to make the bread gluten-free, using almond flour and coconut flour.  The texture remains authentic.

The bread can be made with full fat coconut milk or half and half.  Since I put butter on my bread I used half and half.

I also did a version with coconut milk to make sure it would come out for people who want it to be dairy free.

The bread is not sweet, it’s savory. There’s only a little bit of honey and raisins.

Currants would be a little better because they’re smaller but I couldn’t find any in my supermarket.

I was so pleased with the way this bread turned out. Crusty on the outside, warm and soft on the inside.

I spread  mine with a little butter and it was a dream. A drizzle of honey would be nice too if you want it a little sweeter. You could also serve it with jam.

Irish Kitchen Prayer: Bless us with good food, the gift of gab and hearty laughter. May the love and joy we share be with us ever after. 

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Irish Soda Bread {paleo, gluten-free}

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5 from 1 review

  • Author: Ingrid DeHart
  • Total Time: 35 minutes
  • Yield: 6 servings 1x


This delicious Irish Soda Bread is soft on the inside and crusty on the outside.
It tastes amazing especially when spread with butter, ghee or jam.




  1. Preheat oven to 350F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine almond flour, coconut flour, baking soda, baking powder, and sea salt. Stir together.
  3. Stir in raisins or currants and disperse evenly, no clumps.
  4. In a separate bowl, whisk together honey, apple cider vinegar, eggs and half and half (or coconut milk).
  5. Pour wet ingredients into dry and mix together until smooth with no lumps and a dough forms.
  6. Use your hands to shape the dough into a circle that’s 5 inches wide and place on the baking sheet.
  7. Use a knife to cut an X on top of the dough, about 1/2 inch deep.
  8. Bake for 25-28 minutes or until golden brown, and a toothpick comes out clean.
  9. Allow to cool for a few minutes in the pan before removing to a wire rack to cool completely.
  10. Once fully cooled, slice with a serrated knife and serve with Irish butter, ghee or jam.


Nutrition information is with half and half.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Bread, Breakfast, Snack
  • Cuisine: Paleo, Gluten Free, Vegetarian, Dairy Free Option

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If you like this recipe try these other delicious quick breads


  • Eimear says:

    There are no raisins or honey or anything like that in soda bread ?! At best, you might put in a teaspoon of honey, but I’ve yet to see it done, despite chefs doing it.
    It’s a very basic flour, soda and buttermilk recipe

  • Jay says:

    Sounds like a good recipe.
    Is the vinegar necessary?

    • Ingrid says:

      Hi Jay,
      Yes you do need some type of acid to create the proper chemistry. If you don’t like vinegar it would probably work with lemon juice, but I have not tried it that way. Let us know if you do and how it comes out. Happy Cooking!

  • E says:

    Would it be possible to cut this recipe in half?

    • Ingrid says:

      Hi E, Yes you I think can cut this recipe in half, I believe it will work since all the ingredients divide evenly. I haven’t tried it so let us know how it comes out. Happy Baking!

  • Hannah says:

    This is delicious. The batter tastes more traditional than the actual brass but none the less this is what it remember it being. 🙂 very easy recipe.

    The nutrition facts are for about 1/9th of the loaf however hahhaa. 1/6 had about 200-250

    • Ingrid says:

      Hi Hannah,
      Thank you for your appreciation. I’m thrilled you enjoyed it and found it easy. I corrected the nutrition information, thank you for letting me know the mistake.

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