Gluten-free Irish Soda Bread

Surprisingly easy and versatile, this delicious bread has stood the test of time as an Irish classic. I love to eat it with homemade soup! A yeast-free, no fuss bread, this is my kind of recipe! Almond meal, chia seeds and eggs make a texture much like traditional bread, and it’s grain-free for those of you who miss your comfort foods. It came out moist and delicious with a distinctive flavor – wonderful on its own. Try it with grass-fed butter and a warm bowl of soup. Feel free to change it by adding other tasty things like olives, rosemary, and herbs. This time I added spring onions!

Authentic soda bread was once baked in a pot over a fire, when Irish country folk had only stone ground wheat and buttermilk, no yeast, and no ovens in their homes. By adding eggs, sugar, caraway, or butter to a traditional recipe, they could create a loaf fit for a Sunday brunch. Sweetener is optional. Make sure your ingredients are at room temperature when you start, otherwise it does not rise well when baking. Wrap this bread well and refrigerate for 5 days. Or freeze it with a bit of parchment paper between the slices for up to 3 months. Makes one roundish loaf, or you can bake it in a 7 x 3-inch loaf pan.

paleo-irish-soda-bread-6Dust with almond meal to form a roundish loaf with your hands. Sprinkle with seeds if you like.

Paleo Irish Soda Bread



    Wet Ingredients:
  • 3 large eggs (165 grams) at room temperature
  • 1/4 cup white chia seeds. Measure first, then grind if possible for a lighter loaf
  • 2 teaspoons unfiltered apple cider vinegar
  • 2 tablespoons coconut oil, melted
  • Dry Ingredients:
  • 1 1/4 cups almond meal, or a bit more if needed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon unprocessed salt
  • Optional sweetener such as 3 tablespoons Just Like Sugar Table Top natural chicory root sweetener, or 1 1/2 teaspoons PureLo Lo Han Sweetener by Swanson, or 2 tablespoons raw honey, or your favorite sweetener.
  • 1 tablespoon caraway seeds
  • 1/4 cup pumpkin seeds
  • 2 teaspoons nutritional yeast, optional for buttery taste
  • Handful pumpkin seeds to sprinkle on top of bread


  1. Preheat oven to 350°F. Line a baking tray with parchment paper. Measure 1/4 cup chia seeds. If possible, use a handheld grinder to grind them.
  2. Crack the eggs into a food processor or mixing bowl. Stir in the chia seeds, vinegar, and coconut oil. Allow the mixture to sit for at least 15 minutes to thicken.
  3. In a separate mixing bowl mix together the dry ingredients: almond meal, baking soda, salt, sweetener, caraway seeds, pumpkin seeds, and nutritional yeast, if using.
  4. Put the dry ingredients into the wet ingredients and mix well. This begins the rising action, so do not delay getting this into the oven. If the dough seems too loose, stir in a bit more almond meal until the dough is the texture of thick cooked oatmeal.
  5. Flour your hands well with almond meal. Roll the dough into a smooth ball and place on the baking tray.
  6. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool before slicing.
  7. Variation: Irish Soda Bread with Green Onions:
  8. Add 1/2 cup chopped spring onion greens to the batter just before baking. Pulse them in, or fold them into the dough. Then bake as directed.

8 Replies to "Gluten-free Irish Soda Bread"

  • comment-avatar
    Claire March 26, 2024 (3:14 am)

    Hi this sounds lovely. I heard that Chia seeds need to be soaked or consumed with a lot of water so as not to bung you up. Does that mean this bread should be consumed with liquid?

    • comment-avatar
      Jane Barthelemy April 12, 2024 (11:47 pm)

      Hi Claire, thanks for your question. After the bread is mixed, the chia seeds are no longer dry. They have done their expansion and are quite moist and digestible as-is. However you could enjoy this bread with a delicious cuppa Irish tea! Thanks again, Jane

  • comment-avatar
    Helen February 2, 2024 (10:57 pm)

    Hey Jane. Thankyou for sharing this great recipe. I really love it. Sometimes I take it to contribute to a meal if we’re invited by friends. Ive made it lots of times and people always comment on how good it is. Today it’s going to accompany your delicious pumpkin soup with coconut milk. My recipe has escaped me so have to print another. Loving your Borscht, your no-nightshade tomato soup and your farewell -to -colds soup (not sure if that’s the name). My husb doesn’t prefer the latter, but I make it for myself and he has something different. Again, thankyou.

    • comment-avatar
      Jane Barthelemy February 25, 2024 (4:39 pm)

      Hi Helen, thank you for your kind words! I really appreciate your feedback. Real food is AMMMMAAAAZING! Best wishes for your delicious health! Jane

  • comment-avatar
    Susan November 30, 2023 (12:12 pm)

    Hi Jane. First, thanks for all the wonderful recipes. Secondly, may I substitute basil seeds instead of chia? Best regards, Susan

    • comment-avatar
      Jane Barthelemy November 30, 2023 (5:30 pm)

      Hi Susan,
      Sorry, the basil seeds might be delicious. But the chia seeds are an important ingredient to hold the bread together, a bit like gluten in wheat. So you need a really sticky and gummy ingredient like chia seeds in the bread. I used white chia seeds, and don’t even notice them in the final bread. Best wishes to you! Jane

  • comment-avatar
    Suzanne January 12, 2023 (11:39 am)

    We loved this bread!! I will make this again! Very tasty!!

    • comment-avatar
      Jane Barthelemy February 4, 2023 (5:03 pm)

      Hey Suzanne, Thanks for your comment. I’ll tell you a secret. This is my favorite bread. Ha Ha! I was expecting an Irish friend to visit my home and wanted to make something special for her. I’d never made Irish Soda Bread Before. I tossed together this recipe quickly and we tried it together with grass-fed butter. YUMMMMMMY!!! Best wishes for your delicious heath! Jane

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