You want warm, crusty bread without wheat, yeast, or a three-hour rise? Done. This Almond Flour Irish Soda Bread is your no-fuss, high-reward loaf that goes from bowl to table in under an hour.
It’s tender inside, golden outside, with just enough sweetness to feel special—and zero gluten to slow you down. Slice it, slather it, show it off. Your brunch just got an upgrade, and yes, the non-gluten-free people will ask for seconds.
What Makes This Recipe So Good
- No yeast, no drama: Baking soda + acid does all the heavy lifting, giving you that classic soda bread rise with minimal effort.
- Gluten-free and grain-free: Almond flour keeps the crumb moist and tender, no gritty aftertaste, no complicated blends.
- Fast and foolproof: One bowl, 10 minutes of prep, and into the oven.
It’s almost unfair.
- Old-world vibe, new-school ingredients: You still get the rustic loaf feel, the craggy top, and that “tear off a hunk and pass the butter” energy.
- Customizable: Make it savory with herbs and cheese or sweet with raisins and orange zest. Your call, chef.
What You’ll Need (Ingredients)
- 3 cups fine almond flour (not almond meal; blanched works best)
- 1/3 cup tapioca starch (adds lightness and better crumb)
- 2 tablespoons coconut flour (optional but helpful for structure)
- 1 teaspoon baking soda
- 1 teaspoon baking powder (gluten-free)
- 1/2 teaspoon fine sea salt
- 2 tablespoons coconut sugar or light brown sugar (optional, for mild sweetness)
- 2 large eggs, room temperature
- 3/4 cup plain yogurt (Greek or regular), or buttermilk for classic tang
- 2 tablespoons melted butter or avocado oil
- 1 teaspoon apple cider vinegar (boosts rise)
- 1/2 cup raisins or currants (optional, for the “spotted” soda bread vibe)
- 1 teaspoon orange zest (optional, pairs great with raisins)
Let’s Get Cooking – Instructions
- Preheat like you mean it: Set your oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease a cast-iron skillet.
- Mix dry team: In a large bowl, whisk almond flour, tapioca starch, coconut flour, baking soda, baking powder, salt, and sugar until evenly combined.
No clumps allowed.
- Whisk wet team: In a separate bowl, whisk eggs, yogurt (or buttermilk), melted butter, and vinegar until smooth.
- Combine with purpose: Pour wet into dry. Stir with a spatula until a thick, slightly sticky dough forms. Fold in raisins and orange zest if using.
- Shape the loaf: Dust hands with a touch of tapioca starch.
Form the dough into a round, about 6–7 inches across. Transfer to your prepared sheet or skillet.
- Score the top: Using a sharp knife, cut a deep cross (about 1/2 inch) on top. It helps the loaf expand and gives that classic Irish look.
- Bake: Place in the center of the oven and bake for 30–38 minutes, until the top is deeply golden and a toothpick comes out clean from the center.
If browning too fast, tent loosely with foil.
- Rest and resist: Cool on a rack for 15–20 minutes before slicing. Warm is great; scorching hot is crumb-ruining.
- Serve: Slice thick and serve with salted butter, Irish cheddar, or jam. Prepare for applause.
How to Store
- Room temperature: Wrap tightly or store in an airtight container for up to 2 days.
- Refrigerate: Keeps well for 4–5 days; rewarm slices in a toaster or low oven.
- Freeze: Slice and freeze with parchment between slices for up to 2 months.
Toast straight from frozen.
Nutritional Perks
- High in healthy fats: Almond flour brings monounsaturated fats that help keep you full and energized.
- Lower carb than traditional bread: Thanks to almond flour, you skip the grain-heavy carb spike.
- Protein boost: Eggs and almonds contribute a meaningful protein hit per slice.
- Gluten-free by design: No guesswork, no specialty blends, just pantry-staple flours that deliver.
Common Mistakes to Avoid
- Using almond meal: It’s coarser and includes skins, which can weigh down the loaf and muddy the texture.
- Skipping the acid: Baking soda needs the yogurt/buttermilk and vinegar to rise properly. No acid, flat loaf.
- Overmixing: Stir until combined. Aggressive mixing compresses the crumb—save the arm workout for the gym.
- Cutting too soon: Hot bread crumbles.
Give it that 15–20 minute rest for clean slices.
- Underbaking: Almond flour browns fast; check doneness with a toothpick and look for a firm top.
Variations You Can Try
- Classic “Spotted” Loaf: Add 1/2–3/4 cup raisins or currants plus 1 teaspoon orange zest.
- Herb & Cheddar: Fold in 1/2 cup shredded sharp cheddar and 1 tablespoon chopped fresh rosemary.
- Seeded Rustic: Add 2 tablespoons each sunflower seeds and pumpkin seeds; sprinkle extra on top.
- Cinnamon Maple: Add 1 teaspoon cinnamon and swap sugar for 2 tablespoons maple syrup (reduce yogurt by 1 tablespoon).
- Lemon Blueberry: Fold in 1/2 cup fresh blueberries and 1 teaspoon lemon zest; great with honeyed yogurt.
FAQ
Can I make this dairy-free?
Yes. Use a thick dairy-free yogurt (like coconut) or make “buttermilk” by mixing 3/4 cup unsweetened almond milk with 1 tablespoon vinegar. Swap butter for melted coconut oil or a neutral oil.
Do I need both baking soda and baking powder?
Using both gives a better rise and balanced texture.
The baking soda reacts with the acid, while the baking powder offers a secondary lift. Skipping one often leads to a denser loaf.
Can I use only almond flour without tapioca or coconut flour?
You can, but the loaf will be heavier and more fragile. The tapioca adds lightness and chew, and a little coconut flour helps bind moisture.
If omitting, expect a moister, denser crumb.
Why score the top with a cross?
Tradition and function. The cross helps the center cook evenly and prevents random cracking. Also, it looks iconic—presentation matters, IMO.
What’s the best way to reheat?
Toast slices or warm the loaf at 300°F (150°C) for 8–10 minutes.
Avoid microwaving unless you like rubbery bread (you don’t).
Is this keto?
It’s lower-carb than classic soda bread, but the tapioca and any added sweetener raise carbs. For stricter keto, skip raisins and sugar, and reduce tapioca to 2 tablespoons (texture will be a bit denser).
Can I bake it in a loaf pan?
Yes. Use an 8×4-inch pan lined with parchment.
Bake 5–10 minutes longer, checking for doneness. The shape will be more sandwich-friendly.
My Take
This is the “I want bread now” recipe that actually satisfies. The crust hits that rustic soda bread vibe, while the crumb stays tender—no brick, no crumble-fest.
I love the herb-and-cheddar twist for soups and the raisin-orange for weekend coffee moments. FYI, if you share, it will disappear fast. Your only real problem will be deciding which version to bake next.
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