This grain free, dairy free and paleo version of classic Irish Soda Bread is perfectly crusty on the outside, soft and tender inside and easy to make. A simple homemade dairy free buttermilk gives the bread great rise and flavor and it’s just barely sweetened with pure maple sugar.
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It took me a few tries to get this recipe for Paleo Irish Soda Bread right, and I was super happy with the final product!
I wanted a loaf that has a similar texture to the original version with wheat flour – dense but soft.
There are two main problems that arises with many paleo breads and they both involve texture. First, they tend to be either too dry and crumbly or too moist.
The second is that whether too dry or moist, they don’t have the “chew” or “stretch” that traditional bread. This is partially due to the lack of gluten, but also to the lack of starchy flours like rice flour that gluten free blends typically use to mimic wheat flour.
I typically get good results for breads when I blend three types of grain free flour – blanched almond flour, tapioca (or arrowroot) and golden flaxseed meal. (I like using the golden variety mainly for the lighter color.).
This bread was no exception! It’s more dense than my sandwich bread but just as soft, with the right amount of moistness in the crumb. Delicious on it’s own, but with a little salted ghee it’s absolutely amazing!
What You Need to Make Paleo Irish Soda Bread
This grain free Irish soda bread relies heavily on homemade dairy free buttermilk, made with a combination of coconut milk and vinegar or lemon juice.
It helps the bread rise (working with the baking soda) and gives it flavor as well. Here’s everything you’ll need to prepare the bread:
- full fat coconut milk, blended, if necessary
- apple cider vinegar or lemon juice
- eggs
- ghee, or vegan butter, melted
- blanched almond flour
- tapioca flour or arrowroot
- golden flaxseed meal
- maple sugar or coconut sugar
- baking soda
- fine sea salt
- raisins
How to Make Paleo Irish Soda Bread
Preheat your oven to 400°F. You can use a baking sheet, 10” cast iron skillet or 9-10” cake pan for this recipe. Line your pan of choice with parchment paper and set aside.
Whisk together the coconut milk with the vinegar or lemon juice to make “buttermilk”. Allow it to sit for 5 minutes. In a medium bowl, whisk the eggs and ghee or vegan butter together with the buttermilk you just made, and set aside.
In a large bowl, combine all the almond flour, tapioca and flaxseed meal. Then stir in the sugar, baking soda and salt plus the raisins. Pour in the buttermilk mixture and mix well, until no flour spots show. The dough will be thick and sticky.
Transfer the dough to the parchment-lined pan or skillet and gently use your hands or plastic spatula to round it out, with as much height as possible. Using a very sharp knife, score an X into the top. This helps the bread bake properly.
Bake in the preheated oven until the top of the bread is golden brown and center is cooked through, about 35-40 minutes.
Remove from the oven and allow the bread to cool in the pan for at least 15 minutes, then transfer to a wire rack to cool completely.
How to Store this Paleo Irish Soda Bread
Once the bread has fully cooled, slice and serve as desired. Since some paleo breads can be too crumbly to cut into while warm, I recommend cooling the bread fully (or almost fully) before slicing.
It’s delicious with a little slather of salted ghee or grass-fed butter and it’s a great bread to have with dinner as well.
Cover and store the leftover bread at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Tips for Paleo Irish Soda Bread
- Use parchment paper to line your pan or skillet to avoid sticking. Paleo baked goods can be stickier than traditional, and to avoid wasting a bunch of expensive ingredients, parchment is always the way to go!
- The dough will be a lot stickier than a traditional bread dough, more like a very thick batter. This is normal. Whenever my paleo dough is *easy* to work with, it’s basically a given that it will be a flop! This means you won’t be kneading the bread, but rather gently use your hands or a rubber spatula to “shape” the bread a bit before baking.
- It’s best not to try to substitute other flours for the combination in the recipe. The recipe has only been tested with these flours to be grain free and paleo, and something like coconut flour or cassava simply would not work as a sub here.
I hope you’re ready for a paleo twist on traditional Irish Soda Bread. Grab your ingredients and preheat your oven because it’s time to bake – let’s go!
Paleo Irish Soda Bread {Grain Free, Dairy Free}
Paleo Irish Soda Bread {Grain Free, Dairy Free}
Ingredients
- 1 cup full fat coconut milk blended, if necessary
- 1 tablespoon apple cider vinegar or lemon juice
- 2 large eggs
- 2 tablespoons ghee or vegan butter, melted
- 2 cups blanched almond flour
- 1 cup tapioca flour or arrowroot
- 1 cup golden flaxseed meal
- 3 tablespoons maple sugar or coconut sugar
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 3/4 cup raisins
Instructions
-
Preheat your oven to 400°F. You can use a baking sheet, 10” cast iron skillet or 9-10” cake pan for this recipe. Line your pan of choice with parchment paper and set aside.
-
Whisk together the coconut milk with the vinegar or lemon juice to make “buttermilk” and allow it to sit for 5 minutes. In a medium bowl, whisk the eggs and ghee or vegan butter together with the buttermilk you just made and set aside.
-
In a large bowl, combine all the almond flour, tapioca and flaxseed meal, then stir in the sugar, baking soda and salt plus the raisins. Pour in the buttermilk mixture and mix well, until no flour spots show. The dough will be thick and sticky.
-
Transfer the dough to the parchment-lined pan or skillet and gently use your hands to round it out, with as much height as possible. Using a very sharp knife, score an X into the top.
-
Bake in the preheated oven until the top of the bread is golden brown and center is cooked through, about 35-40 minutes.
-
Remove from the oven and allow the bread to cool in the pan for at least 15 minutes, then transfer to a wire rack to cool completely. Once cooled, slice and serve as desired. Since some paleo breads can be too crumbly to cut while warm, I recommend cooling the bread fully before slicing.
-
Cover and store the leftover bread at room temperature for up to 2 days or in the refrigerator for up to 1 week. Enjoy!
Nutrition
Want More Paleo Baking Recipes for Spring? Try One of These!
Lemon Crumb Cake with Creamy Lemon Curd
Carrot Cake Cupcakes {Nut Free}
Carrot Cake with Coconut Cream Cheese Frosting
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Alright, I’ve got this recipe for Paleo Irish Soda Bread to review. Let’s see what it’s all about. So, first off, it’s a grain-free, dairy-free, and paleo version of classic Irish Soda Bread. That sounds interesting because traditional Irish Soda Bread is made with wheat flour and buttermilk, neither of which are paleo-friendly. So, the author has substituted those ingredients to make it符合 paleo饮食的原则.
The recipe mentions that it took a few tries to get the texture right, aiming for something dense but soft, similar to the original. That’s good to know because texture can be a real challenge in paleo baking, especially without gluten and starches like rice flour.
The ingredients listed include full-fat coconut milk, apple cider vinegar or lemon juice for the buttermilk substitute, eggs, ghee or vegan butter, blanched almond flour, tapioca or arrowroot, golden flaxseed meal, maple sugar or coconut sugar, baking soda, fine sea salt, and raisins.
I like that the recipe uses a combination of almond flour, tapioca, and flaxseed meal. I’ve found that blending different flours often gives better results in paleo baking than using just one type. Almond flour provides a nice texture and flavor, tapioca helps with moisture, and flaxseed meal adds fiber and nutrients.
The homemade dairy-free buttermilk is a smart idea. Buttermilk is key in traditional soda bread because it reacts with baking soda to create carbon dioxide, which helps the bread rise. By mixing coconut milk with vinegar or lemon juice, the author is creating a similar acidic environment to achieve the same effect.
The instructions seem straightforward. Preheating the oven to 400°F is standard for bread baking. Using a baking sheet, cast iron skillet, or cake pan lined with parchment paper is a good way to ensure the bread doesn’t stick.
Whisking the coconut milk with vinegar or lemon juice and letting it sit for five minutes allows the mixture to thicken slightly and develop acidity, which is important for the leavening process.
Combining the wet and dry ingredients is pretty standard. The dough should be thick and sticky, which is expected in paleo baking since we’re not using gluten-forming flours.
Scoring the top of the bread with an X is a traditional step in Irish Soda Bread. It helps the bread expand while baking and can also aid in even cooking.
Baking time is around 35-40 minutes, which seems appropriate for a loaf of this size.
Cooling the bread in the pan for 15 minutes before transferring it to a wire rack is a good practice to prevent the bottom from getting soggy.
Storage instructions are also provided, recommending to cool the bread completely before slicing, which is important because paleo breads can be crumbly when warm.
Overall, the recipe seems well-thought-out and easy to follow. The author also mentions that the bread is delicious with a slather of salted ghee or grass-fed butter, which makes sense as it would complement the slightly sweet flavor from the maple sugar.
I think this is a great alternative for those following a paleo diet or for anyone looking to make a grain-free version of Irish Soda Bread. It combines traditional elements with modern dietary restrictions, making it accessible to a wider audience.
One thing I’d like to see is perhaps some variations or suggestions for additions, like adding caraway seeds or using different sweeteners, but the recipe seems solid as it is.
I would definitely recommend this recipe to anyone interested in paleo baking or looking for a healthy twist on a classic bread recipe.
**Final Comments**
– **Pros:**
– Grain-free, dairy-free, and paleo-friendly.
– Uses a blend of flours for optimal texture.
– Includes homemade dairy-free buttermilk for rise and flavor.
– Easy to follow instructions.
– **Cons:**
– May be more dense than traditional bread, but that’s expected in paleo baking.
– Requires specific ingredients like blanched almond flour and tapioca or arrowroot.
– **Overall Rating:**
– 4.5 out of 5 stars. Well-done recipe that caters to dietary restrictions while maintaining the essence of the original bread.
**Final Verdict**
This recipe for Paleo Irish Soda Bread is a thoughtful adaptation of the traditional version, making it suitable for those following a paleo diet. The use of grain-free flours and a homemade dairy-free buttermilk ensures that the bread is both flavorful and has the right texture. The instructions are clear and easy to follow, making it accessible for home bakers. Highly recommended for anyone looking to enjoy a classic bread in a healthier way. https://guessnbaplayer.com
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