This Gluten-Free Vegan Irish Soda Bread is:
- super easy to make
- oil-free and nut-free
- packed with sweet raisins!
Inspired by this Gluten-Free Vegan Bread recipe, I decided to experiment with more quick-bread recipes, and knew I had to try a Gluten-Free Vegan Irish Soda Bread!
This Vegan Irish Soda Bread is super easy to make as it comes together in just one bowl, and requires simple ingredients. It’s refined sugar free, oil-free, nut-free and yeast-free, and requires no kneading or proving.
It’s made using a mixture of chickpea flour for fluffiness, rice flour and tapioca flour for sponginess. The raising agents are baking powder and the reaction between the alkali bicarbonate of soda and vegan ‘buttermilk’.
Dairy-free buttermilk can be made by adding apple cider vinegar to any kind of plant-based milk, and leaving it to ‘curdle’ while you prepare the rest of the ingredients.
You can use any type of baking tin you like, but to get a beautifully risen, puffed-up bread with a traditional cross on the top, I would recommend using a circular baking tin.
The cross on the top might look fancy, but it’s super easy to make – all you need to do is use a knife to score the top in a cross pattern before you put it in the oven.
The bread can be made with or without raisins, but I decided to add some for colour and for extra juicy sweetness. If you’re not into raisins, you could use dried cranberries, chopped dates or chopped dried figs.
Chopped nuts would also be a great add-in – walnuts or pecans would be especially delicious.
I’m so happy how this bread turned out! It’s soft and bendable, with a proper crispy crust and a moist, fluffy and spongy centre.
It slices well, makes great toast and keeps well in the fridge for up to a few days.
For more gluten-free vegan quick-bread recipes, check out my:
- Gluten-Free Vegan Bread
- Gluten-Free Vegan Blueberry Banana Bread
- Gluten-Free Vegan Apple Bread
- Gluten-Free Vegan Seeded Buckwheat Bread
- Gluten-Free Vegan Chocolate Banana Bread
- Gluten-Free Vegan Cornbread
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Helpful tools to make this Gluten-Free Vegan Irish Soda Bread:
glass mixing bowl
measuring jug
baking paper
cooling rack
Gluten-Free Vegan Irish Soda Bread
Ingredients
- 375 ml (1 1/2 cups) unsweetened almond milk (or any other plant-based milk)
- 2 tablespoons apple cider vinegar (ensure gluten-free if necessary)
- 220 g (2 cups) chickpea (gram) flour
- 220 g (2 cups) rice flour
- 30 g (1/4 cup) tapioca flour*
- 6 teaspoons baking powder (ensure gluten-free if necessary)
- 1/2 teaspoon bicarbonate of soda (baking soda)
- Pinch of salt
- 150 g (1 cup) raisins or sultanas
- 120 ml (1/2 cup) water
Instructions
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Measure out the milk and, leaving it in the measuring container, add the vinegar and stir - leave to sit for around 10 minutes, while you do the rest of the steps
- Place the chickpea flour, rice flour, tapioca flour, baking powder, bicarbonate of soda, salt and raisins in a large bowl and mix well
- Add the milk and vinegar mixture and the water, and mix again
- Transfer the mixture to a baking tin lined with greased baking paper (I used a 20cm/8inch circular tin) lined with greased baking paper
- Optional: Take a small knife and draw a cross over the top of the batter
- Bake in the oven for around 45 minutes, until risen and an inserted skewer comes out clean
- Leave to cool slightly before slicing. Keeps well in the fridge for up to a few days
Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.
Suzanne
This sounds amazing, I have an intolerance to rice at the moment, so what could I use instead of rice flour?
Rhian Williams
Hi! Thank you so much! Hm I’m not too sure – you could use an all-purpose gluten-free flour blend if you can find one without rice flour, and omit the tapioca starch. Or you could use coconut flour, but you would have to use a very small amount of coconut flour as it’s highly absorbent. Buckwheat flour could also work, but you would have to add less milk or water, or use less flour as that’s also quite absorbent, though nowhere near as much as coconut flour. Please let me know how you get on!
Janet
Hi Is there a substitute for tapioca flour? Thank you
Rhian Williams
Cornflour (cornstarch) or potato flour should work!
Nicola stack
Hi I might try the gluten free flour blend I’m not gluten intolerant but I have a friend who is and I’m always trying new recipes could I use ordinary buttermilk?
Rhian Williams
Thank you so much! Using ordinary buttermilk would work yes! Sometimes it can be quite thick so it might be good to add some extra milk/water though. Hope that helps!
Louise
Can I use dried figs instead of raisins?
Rhian Williams
Thank you!
Maha
Tasty recipe, crunchy from outside and moist from inside, I have added cranberries and chopped pecans, it took an hour and 10 minutes in electrical oven.
Thanks for sharing.
Rhian Williams
Thank you so much, really glad you liked it. Thank you for sharing your substitutions too, that’s great to know!
Chan Yen
Is there a substitute for Chickpea flour? Can I use coconut flour or others flour?
Rhian Williams
You can use almond flour, buckwheat flour or a fifth of the amount coconut flour!
Faye
I use a madjool date when making my almond milk. If I use this milk, do you know if it would cause any problems?
Rhian Williams
No should be ok!
Linda
Can I use Almond flour and gluten free oat flour?
Rhian Williams
Yes that should be ok! Would love to hear how you get on!
Kelly
Hi!! Just made this! Consistency was great and it was super easy to make. I will definitely try more of your recipes. Anyway to make it a little sweeter though?
Rhian Williams
Thank you so much, so glad you liked it! For a sweeter bread, you can add some sweetener of your choice – shouldn’t affect the texture! Would love to hear how you get on!
Ali
Made this tonight it with pumpkin seeds and a little xylitol thrown in. Awesome!!!! Had it with vegan corn chowder. Will definitely be doing this again!!!
Rhian Williams
Thank you, glad you liked it! And thank you for sharing your substitutions that sounds great!