Gluten-Free Irish Soda Bread Recipe

Soda Bread
Erin Swing


  • 2 tablespoons plus 1 teaspoon (15 grams) flax meal (I used golden)
  • 3 tablespoons (40 grams) water
  • ½ cup (150 grams) buttermilk (room temperature)
  • 3 whole (150 grams) large eggs
  • 1 tablespoon chopped fresh rosemary (optional)
  • ½ cup (80 grams) raisins (optional) (regular or golden) or currants (can plump in ½ cup water plus ½ cup Jameson Whiskey, which is gluten-free, then drain before adding)
  • ½ cup (88 grams) potato starch
  • ½ cup (73 grams) cornstarch
  • ½ cup (76 grams) brown rice flour
  • ¼ cup plus 1 tablespoon (67 grams) millet flour
  • 1 tablespoon (9 grams) guar gum
  • 1 teaspoon (6 grams) baking soda
  • 1 tablespoon (12 grams) baking powder
  • ½ teaspoon (2 grams) salt
  • 2 teaspoons (8 grams) sugar

A favorite Irish recipe, soda bread lends itself to a more hearty and wholesome bread than a traditional yeast bread. Growing up in my house, soda bread was simple and straight forward with no fruit of any kind and usually had wheat and/or oats. I do not oppose the addition of fruit. Sometimes I think it works, especially if eaten with great Irish butter. I remember traditional soda bread being slightly bitter, so I wanted to add millet for the sweet cereal flavor it imparts, yet keep that heartiness with the addition of brown rice flour and flaxseed meal. Flaxmeal also creates this wonderful gel, which aids in building structure in gluten-free bread as well as adding omega-3 amino acids. I tried to make this bread without the use of any gums, but to no avail. 

Though it looks complicated, this recipe is delicious! And remember, for best results, make this recipe using a scale. 

Click here to see The Science Behind Soda Bread story. 


Preheat oven to 375 degrees. In a small, microwave-safe bowl, combine the flax meal and water. Microwave for 30 seconds. Stir and allow the thick gel to cool.

In a large measuring cup, whisk together the buttermilk, eggs, rosemary, and raisins/currants, if using. In the work bowl of a stand mixer or a large bowl, scale the rest of the dry ingredients: the potato starch, cornstarch, brown rice flour, millet, guar gum, baking soda and powder, salt, and sugar. Mix on low with a paddle mixer or whisk until uniform. Slow mix in the buttermilk plus egg mixture, followed by the flaxmeal gel. Mix for about 2 minutes; the dough should come together and be uniform. Turn into an oiled small/medium Dutch oven or heavy walled sauce pan (at least 2 quarts). Smooth out top and cut an x or a cross on the top with a knife. Spray the top lightly with oil. Bake for about 35-45 minutes. Check for doneness by toothpick; if comes out clean, it is done. Allow to cool.

Cut into slices as desired. It is best served with butter, and any remaining bread should be sealed well. 


Calories per serving:

197 calories

Dietary restrictions:

Low Fat Low Potassium, Kidney Friendly

Daily value:



  • Fat 32g 49%
  • Carbs 376g 125%
  • Saturated 7g 33%
  • Fiber 27g 108%
  • Trans 0g
  • Sugars 65g
  • Monounsaturated 8g
  • Polyunsaturated 6g
  • Protein 49g 99%
  • Cholesterol 564mg 188%
  • Sodium 3,908mg 163%
  • Calcium 1,277mg 128%
  • Magnesium 270mg 68%
  • Potassium 1,475mg 42%
  • Iron 13mg 73%
  • Zinc 7mg 48%
  • Phosphorus 2,254mg 322%
  • Vitamin A 261µg 29%
  • Vitamin C 3mg 6%
  • Thiamin (B1) 1mg 62%
  • Riboflavin (B2) 1mg 68%
  • Niacin (B3) 11mg 57%
  • Vitamin B6 1mg 68%
  • Folic Acid (B9) 135µg 34%
  • Vitamin B12 2µg 28%
  • Vitamin D 3µg 1%
  • Vitamin E 3mg 14%
  • Vitamin K 4µg 5%
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