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Irish Soda Bread

Prep Time:

10 minutes

Cook Time:

50 minutes





About the Recipe


  • 1 large egg* (sub flax egg for egg free)

  • 1 1/2 tablespoons lemon juice or apple cider vinegar

  • 1 3/4 cups milk* (sub flax milk, almond milk, coconut milk for dairy free)

  • 4 tablespoons cold butter * (sub dairy free butter spread for diary free)

  • 4 cups gluten free all-purpose flour (like XO Baking Co)

  • 1/2 cup organic cane sugar

  • 1 tablespoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt


  1. Preheat oven to 425°F and place parchment paper on a sheet pan.

  2. Make flax egg if egg free.

  3. Mix milk and vinegar/lemon juice, let stand for 5 minutes.

  4. Whisk together wet ingredients in a medium bowl.

  5. Mix dry ingredients in a separate large bowl and cut in the cold butter (using a pastry cutter or fork).

  6. Make a well in the dry ingredients and add the wet ingredients.

  7. Mix the dry and wet ingredients together, the dough will be soft and should not be too sticky. Do not over mix.

  8. Sprinkle gluten free flour on the parchment paper and place the dough onto the parchment paper.

  9. Gently form the dough into a 10 inch round, wet your hands with water to avoid sticking.

  10. Score the dough with a deep cross on top. Bake for 15 minutes at 425° and then turn the oven to 400° and bake for 40 minutes. Loaf is done when it is golden brown.

  11. Cool loaf on the baking sheet for about 10 minutes, then place it on a wire rack to completely cool.