• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Rhian's Recipes

  • About
    • Contact
    • Work With Me
  • Recipes
  • Subscribe
  • Meal Plan
  • Cookbook
  • Blogging Tips
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Subscribe
  • Healthy Meal Plan
  • Cookbook
  • Blogging Tips
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • Ɨ

    Home Ā» Recipes Ā» Baking & Desserts

    Gluten-Free Vegan Irish Soda Bread

    Last updated - July 11, 2021; Published - March 4, 2020 By Rhian Williams 58 Comments

    Jump to Recipe Jump to Video Print Recipe
    A collage of two Gluten-Free Vegan Irish Soda Bread photos

    This Gluten-Free Vegan Irish Soda Bread is crusty on the outside, soft on the inside and packed with sweet raisins. It's filling and nutritious, slices well and is perfect for St. Patrick's Day! It's no-knead, yeast-free, oil-free, refined sugar free and nut-free too. 

    A sliced loaf of Gluten-Free Vegan Irish Soda Bread with raisins on a wire rack

    Inspired by this Gluten-Free Vegan Bread recipe, I was keen to experiment with more quick-bread recipes and I knew I would have to try making a soda bread! 

    What is soda bread?


    Soda bread is a yeast-free bread made using bicarbonate of soda (baking soda) as the raising agent. It is often combined with buttermilk, as the acidic buttermilk reacts with the alkaline bicarbonate of soda (baking soda) to make a fluffy dough.

    It is really easy to make dairy-free buttermilk!

    How do you make vegan "buttermilk"?


    1. Mix almond milk with vinegar in aĀ measuring jug.

    2. Let it sit for 10 minutes.

    Tip: This trick works with any kind of non-dairy milk, as the vinegar curdles the milk so that it resembles buttermilk.

    How to make this recipe

    Scroll down to the bottom of the post for the full recipe.

    • Mix together all the ingredients in a glass mixing bowl.

    Tip: This batter is much more liquid than a traditional soda bread, as gluten-free flours absorb a lot more moisture!

    Gluten-Free Vegan Irish Soda Bread batter with raisins in a bowl
    • Transfer the mixture into a baking dish lined with greased baking paper (I used a 20 cm/8 inch circular tin).

    Tip: Take a small knife and draw a cross over the top of the batter, if desired.

    Gluten-Free Vegan Irish Soda Bread batter with raisins in a round glass baking dish with a cross marked on top
    • Bake in the oven for around 45 minutes, until risen and an inserted skewer comes out clean.
    A round loaf of Gluten-Free Vegan Irish Soda Bread with a cross on top in a glass baking dish
    • Make sure to leave the bread to cool down completely on a cooling rack before packing it away to store because otherwise the steam from the warm bread will get trapped and you'll end up with soggy bread, which nobody wants!

    How long does this keep for?

    This Irish Soda Bread keeps well covered in the fridge for a good few days. If not eaten on the day it's made, it's best toasted before eating.

    Can you freeze it?

    If you're freezing it, you can just slice it up and put the whole thing in the freezer. Then when you want to eat it you can just pop the slices of bread in the toaster straight from frozen.

    Substitutions you can make

    • You can use any type of plant-based milk.
    • The rice flour and tapioca flour can be replaced with an all-purpose gluten-free flour blend.
    • The vinegar can be replaced with lemon juice.
    • The raisins can be omitted.
    • The raisins can be replaced with dried cranberries or chopped dates.
    • You can add some chopped walnuts.
    • You can add some mixed seeds and/or sprinkle them on top.
    • You can add some caraway seeds! 
    Three slices of Gluten-Free Vegan Irish Soda Bread with raisins on a plate

    More gluten-free vegan bread recipes

    • Gluten-Free Vegan Chickpea Bread
    • Gluten-Free Vegan Blueberry Banana Bread
    • Gluten-Free Vegan Almond Bread
    • Gluten-Free Vegan Oat Bread
    • Gluten-Free Vegan Dinner Rolls
    • Gluten-Free Vegan Seeded Buckwheat Bread
    • Gluten-Free Vegan Cornbread
    • Gluten-Free Vegan Bread Rolls
    • Gluten-Free Vegan Oatmeal Bread
    • Gluten-Free Vegan Biscuits
    • Gluten-Free Vegan Carrot Bread
    • Gluten-Free Vegan Orange Bread
    • Quinoa Bread
    • or browse the whole collection!

    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 #rhiansrecipes on Instagram! Thank you.

    Watch how to make this recipe

    A sliced loaf of gluten-free vegan Irish soda bread with raisins on a wire rack

    Gluten-Free Vegan Irish Soda Bread

    ThisĀ Gluten-Free Vegan Irish Soda Bread isĀ crustyĀ on the outside,Ā softĀ on the inside and packed withĀ sweet raisins. It'sĀ fillingĀ andĀ nutritious,Ā slices wellĀ and is perfect forĀ St. Patrick's Day!Ā It'sĀ no-knead,Ā yeast-free,Ā oil-free,Ā refined sugar freeĀ andĀ nut-freeĀ too.Ā 
    4.15 from 56 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: Irish
    Keyword: gluten-free irish soda bread, vegan irish soda bread
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour
    Servings: 18 slices
    Calories: 127kcal
    Author: Rhian Williams

    Ingredients

    • 375 ml (1 ½ cup) 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 (¼ cup) tapioca flour
    • 6 teaspoons baking powder (ensure gluten-free if necessary)
    • ½ teaspoon bicarbonate of soda (baking soda)
    • Pinch salt
    • 150 g (1 cup) raisins or sultanas (optional)
    • 120 ml (½ 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 dish lined with greased baking paper (I used a 20cm/8inch circular tin).
    • Take a small knife and draw a cross over the top of the batter, if desired.
    • Bake in the oven for around 45 minutes, until risen and an inserted skewer comes out clean.
    • Leave to cool slightly before slicing.
    • Leave to cool on a wire rack before putting away to store.
    • Keeps well in the fridge for up to a few days - if not eaten on the day it's made, it's best toasted before eating.

    Video

    Notes

    • 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.
    • Make sure to leave the bread to cool down completely on aĀ cooling rackĀ before packing it away to store because otherwise the steam from the warm bread will get trapped and you’ll end up with soggy bread, which nobody wants!
    • This batter is much more liquid than a traditional soda bread, as gluten-free flours absorb a lot more moisture!
    Substitutions you can make
    • You can use any type of plant-based milk.
    • The rice flour and tapioca flour can be replaced with an all-purpose gluten-free flour blend.
    • The vinegar can be replaced with lemon juice.
    • The raisins can be omitted.
    • The raisins can be replaced with dried cranberries or chopped dates.
    • You can add some chopped walnuts.
    • You can add some mixed seeds and/or sprinkle them on top.
    • You can add some caraway seeds!Ā 
    Nutrition Facts
    Gluten-Free Vegan Irish Soda Bread
    Amount Per Serving
    Calories 127 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 1g5%
    Sodium 69mg3%
    Potassium 316mg9%
    Carbohydrates 26g9%
    Fiber 2g8%
    Sugar 1g1%
    Protein 4g8%
    Vitamin A 5IU0%
    Vitamin C 1mg1%
    Calcium 92mg9%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these 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.

    More Baking & Dessert Recipes

    • Three vegan blueberry muffins with a bite taken out of one with a bowl of fresh blueberries in the background
      Vegan Blueberry Muffins (Gluten-Free)
    • Several gluten-free vegan churros on a plate with a pot of vegan chocolate sauce and one of them dipped in it
      Gluten-Free Vegan Churros (Baked!)
    • A collage of four vegan Thanksgiving dessert recipes photos
      35 Vegan Thanksgiving Dessert Recipes (Gluten-Free)
    • A slice of vegan baked pumpkin cheesecake topped with caramel sauce and salt with a fork taking a bite out of it
      Vegan Baked Pumpkin Cheesecake (Gluten-Free)
    • Share
    • Tweet

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Kristin Brause

      March 09, 2021 at 12:41 am

      Looks delicious šŸ™‚ I'll include it in my round-up post on my blog. Thanks, Kris

      Reply
      • Rhian Williams

        March 09, 2021 at 3:00 pm

        Thank you so much!

    2. Anonymous

      March 17, 2021 at 1:56 am

      This is amazing! How much is one serving on the nutrition facts?

      Reply
      • Rhian Williams

        March 17, 2021 at 4:03 pm

        Thank you! One serving is 1 slice - the whole loaf makes 18 slices.

    3. Colleen

      March 17, 2021 at 2:15 am

      5 stars
      This is a winner. Don't be fooled when the batter is about the consistency of pancake batter -- that's gluten-free baking for you. The end result was absolutely delicious - it rose beautifully and we enjoyed it either plain or with a bit of jam on it.

      Reply
      • Rhian Williams

        March 17, 2021 at 3:53 pm

        Thank you so much, so happy to hear that!

    4. Rae

      March 17, 2021 at 11:32 pm

      Greetings
      Creating your recipe now.
      I followed the US conversion.
      The dough is far too thick.
      Upon review of the recipe, it appears the flour amount provided in cups is inaccurate.
      1 cup= 220g
      Making more ā€œbuttermilkā€ now,
      Wish me luck!šŸ€šŸ€šŸ€

      Reply
      • Rhian Williams

        March 18, 2021 at 12:06 am

        Hi - thank you so much for your feedback! I'm sorry to hear about the dough being too thick. I have just checked the cup conversions, and I believe 220g flour is 2 cups. What type of milk did you use to make the "buttermilk"? I hope it'll turn out ok!

    5. Penny Jolly

      March 20, 2021 at 7:46 am

      Hi, delighted with this, even though I had too little chick pea flour and substituted quinoa, it worked well. Like the contributor above some of your recipes come out too thick so I just add more liquid now to the right consistency, I assume there's huge variety in how much liquid different makes of flour absorb. It is really helpful when you show the consistency in the videos so I can gauge accurately the consistency. Thanks Rhian PS added cranberries because though I don't like them I didnj't wanrt to waste some I'd been give and they were delicious.

      Reply
      • Rhian Williams

        March 20, 2021 at 2:27 pm

        Thank you so much for sharing your feedback, that's so helpful to know. I'm glad it turned out well!

    « Older Comments
    Newer Comments »

    Primary Sidebar

    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian!Ā I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

    Learn more.

    Popular Recipes

    Three vegan blueberry muffins with a bite taken out of one with a bowl of fresh blueberries in the background

    Vegan Blueberry Muffins (Gluten-Free)

    A stack of oat flour pancakes topped with desiccated coconut and syrup on a blue plate

    Oat Flour Pancakes (Vegan + GF)

    A loaf of coconut flour bread topped with sunflower seeds and poppy seeds with two slices next to it

    Coconut Flour Bread (Vegan + Gluten-Free)

    A loaf of gluten-free rice bread topped with mixed seeds with two slices next to it against a sheet of brown baking paper

    Gluten-Free Rice Bread (Vegan)

    A loaf of gluten-free vegan oat bread topped with oats with two slices on the side

    Gluten-Free Vegan Oat Bread

    Five vegan coconut flour pancakes stacked in a pile decorated with fresh raspberries and coconut flakes on a green plate against a grey background

    Vegan Coconut Flour Pancakes (Gluten-Free)

    A loaf of oat flour bread with two slices

    Oat Flour Bread (Vegan + Gluten-Free)

    A sliced vegan baked cheesecake topped with wild strawberries and strawberry flowers

    Vegan Baked Cheesecake (Gluten-Free)

    Footer

    • E-mail
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy & Disclosure
    • Copyright Notice

    Newsletter

    • Subscribe for free updates

    Contact

    • Contact
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Ā· Foodie Pro Theme On Genesis Framework Ā·