Gluten-Free and Dairy-Free Irish Soda Bread

By
Teri Gruss, MS
Teri Gruss, MS
Freelance writer and nutrition expert Teri Lee Gruss, M.S. has written hundreds of recipes focusing on healthy gluten-free cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 02/9/22
Gluten-Free and Dairy-Free Irish Soda Bread

The Spruce / Kristina Vanni

Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 6 servings
Yield: 1 loaf
Nutrition Facts (per serving)
293 Calories
9g Fat
47g Carbs
8g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 293
% Daily Value*
Total Fat 9g 11%
Saturated Fat 4g 19%
Cholesterol 63mg 21%
Sodium 720mg 31%
Total Carbohydrate 47g 17%
Dietary Fiber 2g 8%
Total Sugars 10g
Protein 8g
Vitamin C 1mg 4%
Calcium 80mg 6%
Iron 3mg 19%
Potassium 213mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Gluten-free and dairy-free Irish soda bread is adapted from a recipe by Connie Sarros, "Leprechaun Bread," which appears in her cookbook, "Wheat-Free, Gluten-Free, Reduced-Calorie Cookbook." This recipe makes a light, classic loaf of Irish soda bread with terrific flavor and texture.

If you tolerate dairy foods and can find it, serve this gluten-free Irish soda bread with Kerry Gold butter—the rich, deep yellow, super creamy butter from Ireland.

Ingredients

  • 2 cups gluten-free all-purpose flour mix

  • 1/2 teaspoon salt

  • 1 teaspoon baking powder, gluten free

  • 1 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • 1 tablespoon sugar, or honey

  • 1 tablespoon margarine, or another dairy-free butter substitute, cold, cut into small pieces (see note)

  • 1/2 cup currants, or raisins

  • 1 tablespoon apple cider vinegar

  • 1 cup light coconut milk, 1 tablespoon reserved for brushing

  • 1 tablespoon mayonnaise, gluten free

  • 2 large eggs

  • 2 teaspoons baking soda

  • 2 to 3 tablespoons gluten-free all-purpose flour mix, for shaping

  • 1 tablespoon coconut milk, optional

Steps to Make It

  1. Gather the ingredients.

    Gluten-Free and Dairy-Free Irish Soda Bread ingredients

    The Spruce / Kristina Vanni

  2. Preheat oven to 375 F / 190 C. Line a small baking sheet with parchment paper or lightly grease.

    baking sheet with parchment paper

    The Spruce / Kristina Vanni

  3. Sift together the flour, salt, baking powder, cinnamon, nutmeg, and sugar. Pour into a medium mixing bowl.

    Sift together the flour, salt, baking powder, cinnamon, nutmeg, and sugar

    The Spruce / Kristina Vanni

  4. Use hands to work cold butter substitute into flour mixture. Add currants.

    work cold butter substitute into flour mixture and currants in a bowl

    The Spruce / Kristina Vanni

  5. Add cider vinegar to coconut milk (reserve 1 tablespoon for brushing) and pour into dry ingredients. Mix with an electric mixer to thoroughly blend.

    Add cider vinegar to coconut milk and pour into dry ingredients

    The Spruce / Kristina Vanni

  6. Add mayonnaise and lightly beaten eggs and mix just until combined. Add baking soda and mix to combine.

    Add mayonnaise and lightly beaten eggs and mix in a bowl, baking soda in a bowl

    The Spruce / Kristina Vanni

  7. Turn the thick, sticky batter onto a floured cutting board and shape the loaf into a round ball, about 6 inches in diameter.

    dough on a floured surface

    The Spruce / Kristina Vanni

  8. Use a sharp knife to cut an "X" on the top of the loaf.

    cut a cross on top of the dough

    The Spruce / Kristina Vanni

  9. Brush with the reserved coconut milk. Allow to rest for 10 minutes. Brush with coconut milk again, using 1 additional tablespoon as needed.

    brush the dough with coconut milk

    The Spruce / Kristina Vanni

  10. Bake in preheated oven for 35 to 45 minutes or until the loaf is golden and done.

    Gluten-Free and Dairy-Free Irish Soda Bread on a baking sheet

    The Spruce / Kristina Vanni

Tip

  • The key to preventing stickiness while shaping the bread loaf is to liberally flour a large cutting board (work surface) with gluten-free flour mix or white rice flour. Keep hands and loaf lightly floured while shaping.