The best part of St. Patrick’s Day isn’t the green beer or the fun of adding “O’” to the beginning of your last name, or even pinching your friends who forgot to wear green (that one is just mean!). The best part of St. Patrick’s Day is the bread! Irish soda bread has such a distinctive cakey texture and salty-sweet flavor that you can’t help but associate with SPRING!!! 

With so many alternatives to every day breads and sweets on the market, it’s easy to eat grain-free and not even notice the difference. But, for me, it’s the holidays and special occasions when alternatives to specialty foods aren't readily available, that I really start to feel deprived.  That’s why I absolutely had to recreate one of my favorite spring treats: Irish Soda Bread!

It’s so easy to make your own gluten-free and grain-free version using the Simple Mills bread mix as a base. Note that this recipe is formulated using the NEW boxed bread mix, so it may not work if you try it with the bagged mix.  It’s so good, and nearly completely indistinguishable from the gluten-filled version, that it’s well worth grabbing a box of the newly formulated bread mix (again, the one in the box) to make this delicious bread!


Irish Soda Bread

  • 1 box Simple Mills bread mix
  • 2 Tablespoons granulated sweetener (see note)
  • ¼ cup coconut flour
  • ¾ cup raisins
  • ½ cup milk of choice (see note)
  • 1 teaspoon lemon juice or white vinegar
  • 2 large eggs, lightly beaten
  • 1 Tablespoon oil

Instructions

  1. Preheat the oven to 450F. Line an oven safe 6” pan or baking dish with parchment paper and set aside.
  2. In a small bowl, whisk together the almond milk and lemon juice and set aside for a few minutes to curdle slightly.
  3. In a large mixing bowl, combine the dry ingredients (bread mix, sweetener, flour and raisins).
  4. Add the remaining wet ingredients (eggs and oil) to the almond milk and whisk to combine.
  5. Pour the wet ingredients into the dry and stir to combine. The dough will be slightly sticky, so let it sit for 2-3 minutes, which will allow the coconut flour to absorb any excess moisture in the dough.
  6. Gather the dough into a ball and transfer to the prepared pan or baking dish. Use a very sharp knife to score a shallow “x” into the top of the loaf.
  7. Put the bread into the oven, and immediately turn the heat down to 350. Bake for 45 minutes, until a tester comes out clean, then – optionally – broil 2 minutes until the top is golden brown.
  

 

Notes:

  • This recipe was developed using the newly formulated Simple Mills bread mix, which comes in a box. It may not work as well, or at all, with the Simple Mills bread mix that comes in a bag. For best results, make sure you are using the boxed mix.

  • This recipe was tested with both granulated monk fruit sweetener and coconut sugar.

  • For the milk ingredient, this recipe was tested with unsweetened almond milk, but soy, rice, and cow’s milk should also work.

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