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Home » Recipes » Recipes

Gluten Free Soda Bread

Published: Mar 9, 2021 · Modified: Feb 27, 2025 by Kim · This post may contain affiliate links · 53 Comments

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This Gluten Free Soda Bread is the perfect accompaniment to your St. Patrick's Day dinner. It's so quick to make and is best eaten warm, slathered with salted Irish butter!

whole loaf of gluten free irish soda bread.

UPDATE: This recipe was originally posted on March 9, 2021 and has been updated with new copy, plenty of helpful tips, and new step-by-step photos.

I never was much of a traditionalist when it came to St. Patrick's Day dinner. I am part Irish, but when I was growing up I either didn't like Irish food or had never really had it. Things like corned beef and cabbage and Irish soda bread never really struck me as something yummy.

But as I grew up, my taste buds changed and I became a much more diverse eater, trying new things constantly and, for the most part, loving them. One of those was corned beef. Now, I could eat corned beef all the time (my favorite sandwich is a reuben).

After trying several recipes for soda bread, I finally settled on one from the New York Times. It's a recipe written by Darina Allen, who happens to be the owner of the famous Ballymaloe Cookery School in Ireland. What better recipe than one made by a true Irish chef?

What is Soda Bread?

Irish soda bread is a quick bread made with baking soda as the leavener. Apparently back in tough economic times, baking soda was used instead of yeast to make bread in many Irish homes as yeast was expensive. It was a way to still have good daily bread without breaking the bank.

In my research I found that traditional Irish soda bread recipes contain no currants or raisins at all. In fact, purists say real Irish soda bread should only contain four ingredients: flour, baking soda, salt, and buttermilk.

This bread isn't like other lofty gluten-free breads I make. It's a dense bread, but that doesn't mean it isn't soft or every bit as good, just different. Think beer bread in texture, soft and dense with a crunchy crust. I served it to both my husband and son, who absolutely loved it, as did I!!

here's what you'll need

ingredients for soda bread measured out and labeled.
  • Kim's gluten free all purpose flour blend -- a store bought gluten-free flour blend may be substituted, but please note this has not been tested.
  • Baking soda -- this is the leavening agent used in lieu of yeast or sourdough. It's what makes soda bread a "quick" bread.
  • Salt -- all good bread requires salt.
  • Buttermilk -- the baking soda reacts with the acid in the buttermilk, which is what makes the bread rise. I always use whole fat buttermilk when baking, but you could also substitute with low fat. I would not suggest subbing with fat free.

how to make gluten-free soda bread

whisking dry ingredients in large glass bowl.

In a large bowl, whisk together flour blend, salt, and baking soda.

making a well in flour mixture and pouring buttermilk into well

Make a well in the center and pour in the buttermilk.

bringing dough together with spoon in large glass bowl.

Stir with a spoon or silicone spatula until a soft dough forms.

dumping dough onto parchment-lined baking sheet

Dump the dough out onto a parchment-lined baking sheet. Using floured hands and a bit more sprinkled on top, shape it into a round about 2-3 inches thick.

cut X into top of bread

Cut a large X into the top of the dough using a sharp knife. Bake the bread at 450 degrees F for 15 minutes and then reduce the temperature to 400 and continue to bake for an additional 25 minutes, or until it makes a hollow sound when tapped.

fully baked bread

Soda Bread FAQs

What if I can't find buttermilk in my area. Can I use something else?

You can make your own a couple of different ways. One way is to add one tablespoon of lemon juice or vinegar for every cup of regular milk, stir, and let sit until thickened. Another (better) way to make buttermilk is to combine ¼ cup milk (or dairy-free milk) plus ¾ cup yogurt (or dairy-free yogurt), or ½ cup milk plus ½ cup Greek yogurt.

How long does gluten free soda bread last?

Covered on the counter, this bread will keep for only 2-3 days. You can also refrigerate it for up to about a week, but if you want to keep it longer, freezing individual slices is best. Soda bread will last in the freezer for 2-3 months.

Can I add raisins or currants to gluten free soda bread?

Yes, certainly! Add 1 cup or 150 grams of raisins or currants while mixing the dough.

slice of bread with softened butter and a bite taken out

more gluten free St. Patrick's day recipes

  • Irish potato candy
  • gluten free Irish cream brownies
  • gluten free rainbow cake
  • gluten free mock rye bread
  • perfect gluten free marble rye

I think you're really going to love this bread as much as we do! It's so easy to make and the perfect accompaniment to any meal and can be made so quickly without any forethought.

whole loaf of gluten free irish soda bread.

Gluten Free Soda Bread

Kim
This gluten free soda bread is the perfect accompaniment to your St. Patrick's Day dinner. It's so quick to make and is best eaten warm, slathered with salted Irish butter!
4.56 from 18 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course bread, Side Dish
Cuisine Irish
Servings 1 large loaf

Ingredients
 

  • 3¼ cups (455g) Kim's gluten free bread flour blend (I have not tested this with any other flour blend, so I do not know if it will work the same)
  • ½ teaspoon fine sea salt
  • 1 tsp baking soda
  • 1¾-2 cups (420-480 ml) whole buttermilk (definitely not fat free, but low fat may be used) (for dairy free, try mixing ¼ cup dairy-free milk plus ¾ cup dairy-free yogurt for every cup)
Get Recipe Ingredients

Instructions
 

  • Preheat the oven to 450° F and line a baking sheet or cast iron skillet with parchment paper. Set aside.
  • In a large bowl, whisk bread flour blend, salt, and baking soda together. Make a well in the middle and pour 1¾ cups (420 ml) of the buttermilk into the well. Stir with a wooden spoon or spatula until combined. If still dry, add 2 more tablespoon of the buttermilk and stir again. You're looking for a sticky, tacky dough.
  • Dump dough out onto lightly floured surface and sprinkle a little flour on top. Coax the dough into a large round and place it on the baking sheet. Tap it into a round about 2 inches thick and about 6-8 inches wide.
  • Cut an X in the top. Brush the top with any leftover buttermilk. Bake for 15 minutes, and then turn down the heat to 400° F and bake for an additional 25 minutes. When tapped, the loaf should sound hollow.
  • Remove from the oven and allow to cool for at least 15 minutes before cutting into slices and serving with salted butter (preferably Irish).
  • Store covered on the countertop for 2 days or in the refrigerator for one week. Slices may be frozen for about 2-3 months.

Notes

To freeze, I would suggest wrapping slices (1 or 2) in a sheet of plastic wrap and store them in a ziptop gallon bag in the freezer for up to 3 months. Thaw at room temperature, still wrapped in plastic wrap.
Keyword Gluten Free, Irish soda bread
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!

Adapted from NYTimes' Irish Soda Bread

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Comments

  1. Em says

    March 07, 2025 at 9:31 pm

    I love this recipe so much! I have made it many times for my non-GF family, and it is one of the most requested things I make! Unfortunately, I have run into a snag, and was wondering if you could help — every time I make this recipe, I split the dough into six mini loaves. I haven’t made this recipe in a while (since before you updated the page!), and have forgotten what temperature I would bake them at. I was wondering if you had any advice, as I’ve been really craving these. Thank you! 🙂

    Reply
    • Kim says

      March 16, 2025 at 6:02 am

      Hi, Em! Thanks so much!!

      I'm not really sure if you're splitting the dough into six, but you could try baking one mini loaf first and set the temp to 350 and see how that does. I wouldn't go lower than 350, but you'll have to play around with it unfortunately.

      Reply
  2. Irene Mountford says

    February 12, 2025 at 8:36 am

    Made this morning and although it’s was quite sticky to work with it turned out to be the best recipe I’ve used for GF Soda bread. I plan to add a few seeds next time.

    Reply
  3. Emmilee says

    March 21, 2024 at 12:27 pm

    This recipe is Great! It is super quick and easy and the bread came out very tasty. My non GF boyfriend loved it and he is not a fan of the non glutenous foods haha Is there a way to keep it soft? Ive tried putting your breads in ziplocs, bread box and few other things but it gets pretty firm and gummy. Does well with reheating though.

    Reply
    • Kim says

      March 29, 2024 at 8:23 am

      That's awesome! Unfortunately, homemade breads (gluten free or not) don't last as long as store bought ones because they don't have all those additives in them that will keep them fresh longer. However, the best way to keep that same texture is to slice and freeze slices. You can freeze two slices together or whatever amount you think you'll need for one serving. Wrap those in plastic wrap and then put in a sealed container or ziptop bag. Thaw them still in the plastic wrap and they'll be just as soft as when they were freshly baked.

      Reply
  4. Missi says

    March 12, 2024 at 7:16 pm

    Kim I’m exited to try this! Any chance it can be made dairy free? And substitute with df yogurt and/or milk? Hope so!

    Reply
    • Kim says

      March 13, 2024 at 6:41 am

      Yes! I'm actually updating the recipe now to reflect that, but for dairy free you can with a homemade dairy-free buttermilk (df yogurt and milk is the best, in my opinion), but you could use df milk and lemon juice or vinegar.

      Reply
  5. Teresa says

    August 20, 2023 at 9:30 pm

    I have made this a few times and I really enjoy it! But now the gf bread in the store is just so expensive, that I need to make this more often. Have you ever tried baking it in a loaf pan? I would love a solution that is a bit more bread-shaped...

    Reply
    • Kim says

      August 22, 2023 at 6:43 am

      I haven't tried this in a loaf pan so I don't know if it would work without trying it myself, but you're welcome to give it a go. I do have other recipes for bread that use a loaf pan, but they are yeast based.

      Reply
      • Susan says

        December 26, 2024 at 8:44 pm

        Hi Kim and Teresa, I made this using a Pullman bread loaf tin and it turned out great. Same time and temperature as on a sheet pan but I added some psyllium husk powder as per your white sourdough recipe, Kim, and a small amount of honey to the mix. Thanks for all your recipes and flour blends, Kim! So appreciate all you do. 🙂

      • Kim says

        January 04, 2025 at 5:44 pm

        Oh, awesome! That is so good to know, Susan!! And thank you so much 🥰🥰🥰

  6. Marj Drewitt says

    March 19, 2023 at 12:24 am

    Hi Kim from Australia!
    Do you have any gums in yr
    flour mix please?
    (am g/f, but react to the gums
    too!) Any sub. suggestions
    please? Thanks so much!!!

    Reply
    • Kim says

      March 20, 2023 at 1:29 pm

      I DO, I'm sorry! I wish I knew how to sub for gums, but I don't. 😔

      Reply
      • Ann smith says

        January 12, 2024 at 4:31 am

        Hi I just leave the gum out and seems to work on most baking good luck

  7. Kat Kirchner says

    March 18, 2023 at 12:24 am

    Absolutely unbelievable that you've put together a recipe that is gluten free but still has an AMAZING crunchy exterior and the crumb on the inside, oh my goodness! Unheard of with gluten free! I am excited to try your other recipes. This is genius.

    Reply
    • Kim says

      March 20, 2023 at 1:32 pm

      I'm thrilled you enjoyed it!!!

      Reply
  8. SarahBeth says

    March 19, 2022 at 2:55 pm

    I am addicted to this recipe! I always add both rosemary and golden raisins. There's a cranberry sauce recipe I love that has rosemary in it, and I love the way the sweet and savory work together. I slice it, and put the slices in the freezer, then toast them from frozen.

    The first time I made it, I hadn't watched the video, and rather than sticky, the dough was more like a developed bread dough. It came out perfect. The next time, after watching the video, I added more milk, and thought it was heavier. This may make a difference for people who don't like the texture.

    I also add a full tsp of table salt. Twice I've had only 2 1/2 or 3 cups of Kim's flour. I subbed what was missing with a 1-1 GF flour mix, and and hoped that there would be enough of Kim's "good stuff" for it to work. I couldn't tell the difference, but would be afraid to sub more than one cup.

    Reply
  9. MD says

    March 17, 2022 at 7:52 pm

    Ive made this multiple times and would say its turned out excellent half the time and undercooked and gummy the other half . I cannot determine what the difference in prep is. I use your bread flour mix, no substitutions. Do you think over mixing the dough in a mixer with a dough hook could cause the gummy interior? thanks!

    Reply
    • Kim says

      March 19, 2022 at 6:33 am

      Yes, definitely that would cause gumminess. Think of this more like a biscuit dough than a regular bread dough.

      Reply
  10. Monica says

    February 05, 2022 at 9:30 pm

    I made this tonight and it was fantastic! I have to say I was a little concerned when I put it in the oven, a little blob of oozy, sticky dough. What a wonderful surprise when it came out tall and springy!!!

    I only made a half the recipe, which gave a beautifully proportioned loaf and was just enough to accompany our supper for four people.

    I generally make a recipe exactly as written on the first try, but I dared to replace the buttermilk with leftover whey from making
    some homemade ricotta earlier. I was afraid the pH wouldn't be right, but it worked like a charm. I even brushed some on top and it browned nicely. I suspect it played a role in the general deliciousness of the bread, too 🙂

    I also used your bread flour blend to make some homemade ricotta gnocchi (it was a multicultural meal, lol) and it worked perfectly.

    I am delighted, and will be recommending your website to all my gluten-free friends forthwith!!!

    Reply
    • Kim says

      February 09, 2022 at 7:23 am

      Awe, yay!!!! I LOVE experimenting in the kitchen and it sounds like you are just like me with this (and I absolutely love the idea of using the leftover whey and I must try it next time I make ricotta). 😍

      Reply
      • Brenda Loyd says

        March 06, 2024 at 6:48 pm

        Hello Kim
        I was wondering if I could sub or omit the whey protein isolate from this receipe. I did however see where you could sub with soy protein, is that soy protein isolate or just soy protein? Thank you.

      • Kim says

        March 13, 2024 at 7:16 am

        The protein is extremely important within the flour blend. It essentially takes the place of gluten in regular wheat-based flour (gluten is a form of protein). You cannot omit the protein, but I do offer alternatives and substitution suggestions. I would read through my suggestions within the flour blend post and you'll find everything that I recommend.

    • Cynthia Grover says

      February 15, 2022 at 5:47 pm

      Monica, I would love to have your homemade ricotta gnocchi recipe! While in Italy I fell in love with semolina ricotta gnocchi in a reduced mushroom cream sauce, and would love to try to replicate it. The gnocchi mixture was baked in a large flat jelly roll pan, then cut into small triangles, then baked again briefly before being plated with the mushroom sauce. I have not been brave enough to try it with GF flour since eliminating gluten from my diet.

      Reply
  11. Adele Burbidge says

    May 16, 2021 at 10:35 am

    For the oven temperature, is it for a fan oven or a normal oven?

    Reply
    • Kim says

      May 18, 2021 at 9:20 pm

      Normal oven 🙂

      Reply
  12. Roseanne White says

    May 03, 2021 at 7:48 pm

    Love this recipe. Made several
    Loads some with raise and some without and shared with family and friends. Some people did not even know it was gluten free. Have some buttermilk left. Can you make the dough and freeze it without baking first?

    Reply
    • Roseanne White says

      May 03, 2021 at 7:51 pm

      Sorry for spelling, using my phone. Made several loafs, some with raisins and some without

      Reply
      • Kim says

        May 04, 2021 at 6:34 pm

        Haha! It's okay. I could read between the lines!!

        I've never frozen the dough, but I bet it would work just fine 🙂

  13. Elizabeth W says

    April 19, 2021 at 7:53 pm

    This bread is SO good! I have no clue how to cook and was able to make this on my FIRST try because of Kim's instructions and video to go along with this bread. I was stuck eating those *way* overpriced (and kinda yucky!) GF sandwich breads from the supermarket until now. This is 10x better and so much more fulfilling. I cut my slices slightly on the thick side and am going to go slather some avocado & slice some tomato to go on top. Thank you so much Kim!

    Reply
    • Kim says

      April 21, 2021 at 6:46 am

      Awe, thank you so much, Elizabeth, for your kind words!! I'm so glad you liked the soda bread 🙂

      Reply
  14. Phyllis says

    March 19, 2021 at 6:39 pm

    Not great, very wet inside dry outside needed sugar raisins and something else. It needs to be dry! Expensive bought all those ingredients and I would not make it again. Disappointing.

    Reply
    • Kim says

      March 19, 2021 at 9:40 pm

      I'm so sorry you had problems, Phyllis! I assure you the recipe works great, so something must have been off. What flour blend did you use? Did you substitute anything within the blend or the recipe itself? I'd love to help you find success 🙂

      Reply
  15. Andrea says

    March 18, 2021 at 11:33 am

    I used King Arthur Gluten Free flour blend and my soda bread turned out great. It did take a lot longer to bake, but I live at high altitude (6700'), so that may be part of the reason why. Thanks for the recipe!

    Reply
  16. Cami Sue says

    March 18, 2021 at 12:03 am

    Hi there Kim! I love your recipes and have had success with them, except for your breads. I’ve tried the Italian loaf and now the Irish soda bread and neither worked for me. I follow the recipe exactly, I use your flour blend and still it isn’t working for me. My problem is that it never seems to cook fully. I even added time, and I still can’t seem to get the middle cooked. It looks cooked but when I cut it open, it’s sticky and gummy. Please help!

    Reply
    • Kim says

      March 18, 2021 at 6:37 am

      Oh no, Cami Sue! I'm so sorry you're having problems with my breads. It's unusual because my breads are my most successful recipes on the blog, so I want to get to the bottom of what's happening and help you fix it.

      Can you tell me what brands of components you are using for my bread flour blend? That will help me figure out what's going wrong. Also, for the Irish soda bread, are you using baking soda and not baking powder? I actually made that mistake when I first made this bread and it came out super gummy and completely raw in the middle and I was stumped, until I found out I used powder instead of soda. When I made it again with the proper ingredient, it came out fully baked and so wonderfully soft.

      Any information you can give me that you think would be helpful would be greatly appreciated 🙂

      Reply
  17. Jen M says

    January 11, 2021 at 8:47 pm

    Hi!
    This bread looks fantastic, but I can't have buttermilk. Is there any chance I could use coconut milk yogurt or other dairy free yogurt in place of the buttermilk? I have had success with this substitution in other baked goods, but don't know if it will work in this type of recipe.
    Thanks!

    Reply
    • Kim says

      January 12, 2021 at 6:44 am

      I've never tried it, but it's worth a shot!

      Reply
    • Bree says

      March 10, 2021 at 7:53 am

      Jen, did you get a chance to try the coconut yogurt substitution? How'd it chine out?

      Reply
    • Fiona H says

      June 09, 2021 at 12:19 pm

      I tried almond milk (with white wine vinegar in it to induce reaction with the soda) and it did not work. No colour, it did not rise much and it was like a brick. So I'm going to search for a specific GF, DF soda bread recipe as there must be more to it than simple substitution to make it non-dairy.

      Reply
      • T says

        January 21, 2023 at 7:53 pm

        I used Aroy-D Coconut Milk with an TBSP of ACV for every cup and waited for it to thicken. I used this as a substitute for buttermilk. I also put a pan of water underneath the bread while it was baking. The inside was right and not like a brick. The outside was crusty but did not darken due to the lack of dairy.

  18. Denel Wardell says

    December 31, 2020 at 1:15 pm

    My grandmother was an Irish immigrant. We had a lot of traditional Irish food...and she delighted in taking advantage of Americans' love for finding any excuse for a celebration...so we totally got into the whole St. Pattie's Day celebrations...including Irish Whiskey (though I had to wait until I was 13 and she was becoming more of a push-over for that one)...lol.
    I have had Corned Beef and Cabbage every year for the last 50 years. It's one of my favorite "holiday meals". I was so glad to see this recipe, as I really LOVE Irish Soda Bread! Once again, you have made me hopeful for a good traditional holiday meal with my new limitations. I will be test-baking this week. Yeah, I know it is way before March...but you can't eat too much GOOD Irish Soda Bread.
    Now, can you kindly give me a gluten free recipe for Carrigaline Whiskey Pie...lol

    Reply
    • Kim says

      January 01, 2021 at 7:05 am

      Amen to that, Denel! I hope you like this bread. It's a really great quick bread that everyone in my family loves.

      I've never heard of Carrigaline whiskey pie. Sounds interesting 🙂

      Reply
  19. Gillie says

    December 04, 2020 at 11:34 pm

    Wanted some hot fresh bread tonight to go with a pot of vegetable beef soup, and then I remembered you had a recipe for soda bread. Easy to mix up, quick to get ready and oh so delicious! Soft, chewy, slight tang from the buttermilk. From start to finish, a lovely bread.

    And not only did you write up a great recipe, but I'd never had buttermilk anything until your biscuits! Thank you for introducing me to the joys of buttermilk!

    Reply
    • Kim says

      December 05, 2020 at 12:04 pm

      Thanks, Gillie! I am addicted to buttermilk, especially in pancakes 🙂

      Reply
  20. Becky Clark says

    April 27, 2020 at 7:03 pm

    Thanks so very much. I am really needing help right now as gluten free bread is approx $10 a loaf and yeast is hard to find. I have signed up for your newsletter but any extra recipes would be appreciated.

    Reply
  21. Pam V says

    April 11, 2020 at 7:50 pm

    This is so good Kim!!!! Even cold its soft and delicious. I put fresh rosemary in it and the flavor is fantastic. Thank you!!!

    Reply
    • Kim says

      April 11, 2020 at 8:47 pm

      Thanks again, Pam! You must be cranking out the baking huh? 😊

      Reply
      • Pam V says

        April 13, 2020 at 11:40 am

        It helps with staying home. Back to work tomorrow, making kolaches for the first time.

  22. Lisa Fetty says

    March 22, 2020 at 7:55 pm

    I am going to try and make this into rolls and see what happens

    Reply
    • Kim says

      March 22, 2020 at 8:35 pm

      Oooh, rolls sound delicious!

      Reply
  23. Janet says

    March 13, 2020 at 12:43 pm

    That looks terrific & I agree that who wants low-fat/fat free buttermilk!

    Reply
    • Kim says

      March 14, 2020 at 7:52 am

      Thanks, Janet! I wish all stores would sell full-fat buttermilk.

      Reply

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Hey there, I'm Kim!

I won't let a celiac diagnosis stop me from enjoying my passion for baking and cooking, so stick with me and I'll show you how to make the BEST EVER gluten-free renditions of the food we used to know and love 🤗

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