You guys. This Irish Soda bread. Seriously, SO GOOD.
And it only took me 7 tries… Ha. Not kidding.
Was it worth it? Absolutely! I was so determined to make a Paleo version of Irish Soda bread that would also be nut-free, since I have several friends who can’t eat or bake with tree nuts. I know almond flour is a reliable baking flour, but I wanted to experiment with other flours to try and create a bread that would be worthy of St. Patrick’s Day!
I don’t normally put butter on bread, but I always make an exception for Irish Soda Bread. I knew whatever butter I used had to be extra special, so I whipped up an easy Orange Honey Butter and WOW. What an incredible flavor combination!
So, what’s so special about Irish Soda Bread that I’d persist through 7 failed attempts?
There’s some nostalgia with this bread that takes me back to the days of baking in the kitchen with my mom. We’re not Irish, but we ARE bread-lovers, and St. Patrick’s Day always meant a good excuse to bake Irish Soda Bread together. We liked our soda bread sweet, so we’d add sugar to the dough and a big handful of raisins. We’d brush the loaf with butter while it was baking and slather it with more butter when we sliced it. We loved it so much that it became a side to our soup, dessert with our coffee, and the leftovers were our breakfast in the morning. Mmmm…
Irish Soda Bread also reminds me of college. My friends and I would often make the short drive from Grove City College to our favorite restaurant in Slippery Rock, PA – the North Country Brewery. This place had amazing food and beer, but the standout for me was their Irish Soda Bread loaf served with butter. I always ordered it! Just thinking of those visits to the Brewery still makes me crave warm Irish Soda Bread and butter!
Since my blissful bread-eating days, food changed drastically for me with a celiac diagnosis, and even more so after going grain-free. That meant bye bye to Irish Soda Bread forever (or so I thought). And then I discovered the Paleo diet and all of the flour alternatives, and I had hope! One day, I might taste glorious Irish Soda Bread again!
Friends, that day has arrived! 🙂
Now, keep in mind, traditional Irish Soda Bread is 4 ingredients- flour, buttermilk, baking soda, salt. This is definitely an Americanized and Paleo take on a classic, with coconut and tapioca flours, added egg, flax, coconut sugar, raisins, and butter. While I don’t normally eat much dairy, I do eat grass-fed butter and, occasionally, grass-fed cheese. If you’re strictly dairy-free, you can make this bread using coconut oil. It will bake a little lighter and less crisp, but it still tastes great. Both are pictured below.
The basic process for this bread involves a preheated cast iron skillet, a coconut cream “buttermilk,” and a biscuit-like dough. For the buttermilk, I used a can of full-fat coconut milk, scooped out the cream, and mixed it with some apple cider vinegar. For the dough, you’ll want cold butter or solid coconut oil to cut into your dry ingredients before adding the raisins. I used a pastry cutter for this process.
Once your butter is incorporated and you add raisins, then you want to mix in the coconut cream “buttermilk” and egg. I added 1/2 cup to start and then a spoonful or two more, to get a crumbly texture that was able to hold together to be formed into a dough. The acid in the buttermilk reacts with the baking soda to help it rise, along with the egg and cream of tartar.
Form your dough into a round loaf, place it in a greased preheated skillet, and slice the signature “X” into it. Top with extra sugar, bake, and it should look something like this!
You could totally eat the bread plain, but I highly recommend it with Orange Honey Butter! It’s simple to whip up! I just combined orange zest, wildflower honey, and grass-fed Kerrygold butter. So much yum.
So, while you’re drinking green beer and eating Irish Stew today, make sure you take some time to enjoy a thick slice of Paleo Irish Soda Bread with Orange Honey Butter! Have a happy St. Patrick’s Day and may the luck of the Irish be with you!
- 1 cup tapioca starch
- ½ cup coconut flour (I used Trader Joe's brand)
- ¼ cup coconut sugar, plus extra for sprinkling
- 1 tablespoon + 1 teaspoon flax seed meal (omit for AIP)
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- 4 tablespoons grass-fed butter or coconut oil (use coconut oil for AIP)
- ½ cup raisins
- 1 can full-fat canned coconut milk (cream only)
- ½ tablespoon apple cider vinegar
- 1 egg (sub 1 gelatin egg for AIP-see notes)
- 4 tablespoons grass-fed butter, softened
- 1 tablespoon honey
- ½ teaspoon orange zest
- Preheat oven to 400 degrees. Place an ungreased cast iron skillet or baking sheet in the oven to preheat.
- Open a can of full-fat coconut milk and remove just the cream, leaving the water behind. Place it in a small bowl and add apple cider vinegar. Stir well, then let sit for 5 minutes.
- Once oven preheats, remove pan and grease with butter or coconut oil. Let it sit out for a couple minutes while you make the dough.
- In a medium bowl, combine flours and dry ingredients. Cut in the butter or coconut oil with a pasty cutter until the mixture starts to look like pebbles. Add raisins and give it a stir.
- Place your egg in a bowl and whisk until beaten. Add ½ cup of your coconut milk and vinegar mixture and whisk together. (If making AIP version, add coconut milk/vinegar mixture to dough first, stir, and then add gelatin egg to dough.)
- Pour wet ingredients into the dry and stir gently until incorporated. You might have to use your hands! Dough should be crumbly but hold together. If dough feels too dry, add extra coconut milk/vinegar.
- Place dough on greased cast iron skillet or baking sheet and make it round and slightly flattened.
- Cut a large "X" across the stop, making sure to cut at least halfway through the dough.
- Sprinkle top with coconut sugar.
- Bake for 30-35 minutes, until toothpick comes out clean and loaf is somewhat firm to touch.
- Allow to cool for at least 10-15 minutes before cutting.
- Serve plain or slathered with Orange Honey Butter. Store wrapped in foil or plastic wrap. Bread tastes best when it's fresh out of the oven, but it should keep for a few days.
- Stir or whip softened butter until light and fluffy.
- Add orange zest and honey and give it another stir.
- Spread on Paleo Irish Soda Bread or other baked items!
~I baked this on both a cast iron skillet and baking sheet and I preferred the skillet version.
~You could try substituting real buttermilk for the coconut cream buttermilk, but the amounts might need to be adjusted. Start with less and add more as needed. Don't let dough get too wet!
~I tried making the "buttermilk" with unsweetened almond milk and it didn't work in this recipe.
**For AIP gelatin egg: Add 4 tablespoons water to a small saucepan and sprinkle 1 tablespoon grassfed beef gelatin over top. Heated on stove and whisk until foamy, then add to recipe.**
Pam says
As Joanna’s mom, I got the benefit of being a “taster,” and I can tell you that I honestly couldn’t stop eating this Irish Soda Bread! I had it for dessert, for a snack, and for breakfast. I hope you enjoy it as much as I did. I can’t wait to make more!
Joanna says
😉 We do love our soda bread!
Cheryl says
Awww.
Janine says
I love Irish soda bread too! I did not make any this St. Patrick’s day since I am back to gluten-free living. 🙂 Thank you for perfecting this recipe. Guess what I will be baking tomorrow?
Joanna says
I’m happy to hear that! Hope you enjoy it! 🙂
CAMILLE says
What size of cast iron skillet did you use? And, if I use a baking sheet, about how big in diameter should I make this?
Joanna says
Hi Camille,
Thanks for your question! While I didn’t measure it when I made it, the bread loaf is approximately 8″. (If yours turns a little bigger or smaller, that shouldn’t be a problem. Just bake it less for a smaller loaf and more for a larger one.)
I baked mine in a large 12″ skillet, though you could use a smaller one, too, since the loaf is smaller than the diameter of the skillet I used. Hope that helps!
Di says
All in all, I think this is a great recipe. I used two eggs because I was out of flax. I think I’ll probably cut down on the amount of sugar & add caraway seeds next year.
Thank you for a great recipe – now I won’t feel left out when everyone is eating the traditional one I made for them. 👍🏻
Joanna says
Thank you, Di! I’m so glad you enjoyed it! 🙂
megs says
This was GORGEOUS. I had to make a few subs based on what I had on hand but it was still SO delicious. I used strained homemade coconut yogurt instead of the coconut cream/lemon juice combo, homemade cultured ‘butter’ (made with coconut oil and coconut yogurt from a Miyoko Schinner recipe) in the dough, ground chia instead of flax, dried currants instead of raisins, and I also added a teaspoon of caraway seeds. I didn’t make the orange honey butter but did slather plenty of my cultured butter on it and it was divine! And I baked it in a small skillet, about 7-8″ inches across, and it fit perfectly.
This is a keeper!
Joanna says
Thanks so much, Megs! Great to know it works with the substitutions you made! The coconut yogurt is a wonderful idea!