Almost every pub in Ireland has its own special way to make soda bread. This Irish soda bread recipe rises from the interaction of baking soda, cream of tartar, and apple cider vinegar. It has just a hint of sweetness that will make it the perfect complement to your soup, stew, or roast (or paired with ghee for a quick snack). Soda bread by nature is dense and dry, but this allows it to perfectly soak up the flavors of whatever meal you’ve paired it with. Serve up our Paleo Irish Soda Bread with our Deconstructed Shepherd’s Pie recipe for a festive and delicious St. Patrick’s Day!
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Irish Soda Bread
Total Time: 40 minutes
Cook Time: 40 minutes
- 1 cup(s) almond flour
- 1 cup(s) tapioca flour or starch or rice flour, or potato flour (or a blend of all 3)
- 3 large egg(s)
- 21/2 teaspoon(s) baking soda
- 1 teaspoon(s) cream of tartar
- 1/2 teaspoon(s) sea salt
- 2 teaspoon(s) apple cider vinegar or fresh lemon juice
- 11/2 tablespoon(s) honey, raw
- 2 tablepoon(s) tapioca flour or starch or potato flour (to sprinkle on top of dough)
- Preheat oven to 350 F.
- In a large mixing bowl, combine all ingredients. If you dough is not forming, try letting is sit for 10-15 minutes for the flours to absorb the liquids. This is a great trick anytime you are baking with nut flours.
- Line a baking sheet with parchment.
- Shape the dough into a ball and place on parchment.
- Sprinkle 2 tablespoons of tapioca flour over the top and place in pre-heated oven.
- Bake for 35 minutes or until the outside of the bread is hard and a knife inserted comes out clean. Let cool and serve warm or cold.