Gluten-Free Irish Soda Bread

A very simple, quicK Gluten-Free Irish Soda Bread recipe that requires no yeast or special techniques. You only need one bowl, a spoon, and a little mixing to create a delicious homemade loaf. And in less than an hour, you can have fresh, warm bread ready to enjoy.

So Easy Gluten-Free Irish Soda Bread Recipe

Gluten-Free Irish Soda Bread is an easy, no-fuss bread must-try that delivers on flavor and texture.

The best part? No yeast required! This Gluten-Free Irish Soda Bread rises beautifully thanks to a combination of baking soda and buttermilk, making it one of the easiest gluten-free breads to bake at home.

Traditional Irish soda bread is known for its dense, biscuit-like texture, and this gluten-free version stays true to that while keeping it light and soft. It pairs perfectly with a smear of butter, jam, or even a drizzle of honey. Plus, there’s a dairy-free and vegan option, so everyone can enjoy it!

It’s my go to recipe for St. Patrick’s Day or any time you want an easy, satisfying bread to serve alongside soups, stews, or breakfast spreads.

Ingredients You’ll Need

I love this recipe because it uses simple, everyday ingredients that come together to make a perfectly textured Gluten-Free Irish Soda Bread.

• Gluten-free all-purpose flour – I always go for a cup-for-cup gluten-free flour blend that includes xanthan gum. It makes a big difference in texture and ensures the bread holds together without feeling too dense.
• Granulated sugar – A touch of sugar adds a little balance to the flavor and helps keep the bread from drying out.
• Baking powder & baking soda – The combination of these two gives this Gluten-Free Irish Soda Bread its rise, so it bakes up soft and airy without needing yeast.
• Salt – A little salt enhances the flavors and keeps the bread from tasting flat.
• Cold butter – I like using cold butter because it creates little pockets of steam while baking, making the texture lighter and flakier. If you’re dairy-free, a vegan butter substitute works just as well.
• Raisins or currants – Traditional Irish soda bread includes currants, but since they’re not always easy to find, I often use raisins or even dried cranberries for a slight sweetness.
• Milk – I use whole milk because it adds richness and moisture, but if you’re dairy-free, unsweetened almond milk or oat milk is a great substitute.
• White vinegar – This gets mixed into the milk to create homemade buttermilk, which gives the bread that signature tenderness and slight tang.
• Egg – I like adding an egg because it helps bind the dough and makes the texture softer. If you need an egg-free version, a flax egg works well too.

Tools You’ll Need To Make Gluten-Free Irish Soda Bread

How to Make Gluten-Free Irish Soda Bread

Preheat your oven to 425°F. In a large measuring cup, combine the white vinegar and milk, then let it sit in the fridge for 5 minutes. This creates homemade buttermilk, which gives the bread its signature rise and texture.

In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.

Add the cold butter, then use a pastry cutter or fork to work it into the flour mixture until it resembles small peas. This helps create the perfect tender crumb.

Stir in the raisins or currants. If you don’t like dried fruit, you can leave them out.

Whisk the egg and buttermilk mixture together. Make a well in the center of the flour mixture, then pour in the wet ingredients. Use a large spoon to stir everything together until a shaggy dough forms. The dough will be soft but should not be overly sticky.

Sprinkle a little gluten-free flour on parchment paper. You turn the dough out onto the parchment and gently bring it together into an 8-inch round. If the dough sticks to your hands, lightly wet them with water.

Using a sharp knife, score a deep cross on top of the dough. This helps the center bake evenly and is a classic feature of traditional Irish soda bread.

Transfer the dough onto a greased cast-iron skillet or baking sheet. Bake it at 425°F for 15 minutes, then reduce the heat to 400°F and bake for another 30 minutes, until the loaf is golden brown and sounds hollow when tapped on the bottom.

Let the Gluten-Free Irish Soda Bread cool for a few minutes before transferring it to a wire rack to cool completely. Slice and serve warm with butter, jam, or honey.

What is the Trick to Making Good Gluten-Free Bread?

Making great gluten-free bread is all about balancing moisture, structure, and texture. Here are some key tricks to ensure your bread turns out soft, flavorful, and not too dense:

• Just like with biscuits, using cold butter helps create steam pockets that result in a lighter texture.
• Baking in a cast-iron skillet ensures a crispy crust and keeps the inside soft and tender.
• Score the top before baking. This isn’t just for looks—it helps the bread bake evenly and prevents cracking.

Gluten-Free Flour Tips

I used Pillsbury gluten-free flour to make this Gluten-Free Irish Soda Bread, which already contains xanthan gum. If your flour blend does’nt include xanthan gum, be sure to add 1 teaspoon to help with texture.

This recipe will not work at all with almond, oat, or coconut flour.

Gluten-Free Irish Soda Bread Ingredient Substitutions

Not everyone has the same ingredients on hand or can eat dairy or eggs, so here are some great swaps that still keep this gluten-free Irish soda bread delicious and easy to make.

Dairy-Free Option: If you’re avoiding dairy, you can easily swap out the milk for an unsweetened plant-based alternative like almond milk, oat milk, or soy milk. These options still give the bread moisture and structure. Instead of butter, you can use a good dairy-free butter substitute like Earth Balance or a good-quality vegan butter. The bread will still turn out golden and flavorful.

Egg-Free Option: Eggs help bind the dough together, but if you need an egg-free version, a simple flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and set aside for a few minutes) works great.

No White Vinegar? If you don’t have white vinegar, lemon juice does the same job. It helps create that essential buttermilk-like acidity needed to react with the baking soda, giving the bread its classic texture.

No Raisins or Currants? If you prefer a plain soda bread or don’t have dried fruit, you can leave them out. You can also swap in dried cranberries, chopped dates, or even a handful of nuts for a slightly different twist.

More Bread Recipes to Try

Cottage Cheese Flatbread Recipe

Buttery Garlic Bread in Air Fryer

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