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Grain-free Irish Soda Bread (quick bread recipe)

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by Angela Gallardo in Desserts, Holiday, Recipes, Sides & Snacks

Have you picked up a loaf of Irish Soda Bread before?

It’s one of the heaviest loaves you’ll ever feel. And while I get that it’s traditional that soda bread be fairly dense, I can’t get behind a loaf that feels powerful enough to kill a duck (please get this About a Boy reference).

I’ve removed the grains from the traditional recipe, while still keeping a blend of grain-free flours that yields a slightly more dense loaf than other recipes of mine like the Grain-free Cornbread. And have kept the traditional ingredients of raisins, cinnamon, and caraway seeds for a very authentic tasting Irish Soda Bread.

Slice it however you like, warm with a little butter or cold right out of the bag. It’s a fantastic recipe that should be made annually on March 17th 🙂

Grain-free Irish Soda Bread

Yields: 8 servings

  • 2 eggs
  • ½ c. milk of choice
  • 4 tbsp. melted butter
  • 2 tbsp. honey
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. créme fraiche or buttermilk
  • 2 c. almond flour
  • 1 c. arrowroot starch + 2 tsp. for dusting
  • 3 tbsp. coconut flour
  • 2 tsp. caraway seeds
  • 1 ½ tsp. ground cinnamon
  • ¾ tsp. sea salt
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ c. raisins


  1. Preheat the oven to 375F.  Lightly grease the entire inside surface of a 7 to 8″ spring form, casserole dish* or stock pot with at least 3″ height.  Add 2 tsp. arrowroot starch and tilt the dish around the cover the bottom and sides with the starch, as shown above. Discard any excess starch.
  2. Add the eggs, milk, melted butter, honey, apple cider vinegar, and créme fraiche to the bowl of a stand mixed fitter with the paddle attachment.  Beat on medium speed until smooth.
  3. Add the almond flour, 1 c. arrowroot starch, coconut flour, caraway seeds, cinnamon, sea salt, baking powder, baking soda, and raisins to the bowl (no need to mix them separately before adding).  Mix on low speed to incorporate.  Stop to scraped down the sides well and beat again at medium speed until the dough is smooth.
  4. Pour into the baking dish and bake for 35-40 minutes, or until the top is golden and a toothpick comes out clean.
  5. Allow to rest in the pan for 10-15 minutes before removing to a cooling rack.  Highly recommend cooling another 30 minutes before slicing for best results.  Store in a sealed container on the counter for up to a week or freeze and thaw slices, as needed.

Notes on baking:

  • If you don’t have a 7 to 8″ baking dish, you can use a 9 to 10″ springform.  Cook at 325F for 25-30 minutes.  It will come out much thinner, of course!

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