Paleo Irish Soda Bread

This grain free and paleo Irish soda bread is crusty on the outside, while soft and delicious on the outside. It’s delicious slathered with ghee or butter!

Paleo Irish Soda Bread

The first time I tried an Irish soda bread was actually in Ireland 8 years with my then-boyfriend and now-husband. It was our first big trip together ever since we started dating and this was before I went completely gluten free.

I remember tasting the soda bread at a restaurant in Dublin without expecting much, but I was surprised by how much I like it. It was crusty, soft, slightly sweet, and amazing with a slather of butter.

Paleo Irish Soda Bread Recipe

With St. Patty’s Day quickly approaching, it made me think of that trip and decided to make this grain free and paleo Irish soda bread. At first bite, it took me right back to Dublin! With the crusty exterior and the soft inside, it is amazing and I’ve been enjoying it with some ghee or butter each day.

Paleo Irish Soda Bread
Paleo Irish Soda Bread

What is Irish Soda Bread?

Soda bread is a classic humble Irish quick bread made with the most basic ingredients: flour, baking soda, buttermilk and salt. The crust is hard and the inside is soft, and there are various version of it.

My paleo Irish soda bread has different components to make the recipe grain free and dairy free, and I added dried fruits for a touch of delicious sweetness. However, the texture and flavor is definitely authentic and if you are avoiding wheat, I think you’ll love this on St. Patrick’s Day or anytime you get a hankering for bread!

Paleo Irish Soda Bread

Storing This Paleo Irish Soda Bread

This bread is the best tasting fresh out of the oven because it dries out the longer it sits. However, if you do have leftovers, you can wrap it in plastic wrap and place in a resealable bag. Store in the refrigerator for up to a week, and reheat just before serving!

Paleo Irish Soda Bread

Paleo Irish Soda Bread

This grain free and paleo Irish soda bread is crusty on the outside, while soft and delicious on the outside. It’s delicious slathered with ghee or butter!
5 from 12 votes
Print Pin Rate
Course: Appetizer
Cuisine: Irish
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 169kcal



  • Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine almond flour, coconut flour, baking soda, baking powder, and sea salt. Stir together. 
  • Stir in dried apricots and/or raisins and disperse evenly.
  • In a separate bowl, whisk together coconut milk, eggs, apple cider vinegar, and honey.
  • Pour wet ingredients to dry and mix together until a dough forms. 
  • Shape the dough into a circle that’s 7 inches wide and place on the baking sheet.
  • Use a knife to cut an X on top of the dough.
  • Bake for 30-35 minute until toothpick inserted in the center comes out clean.
  • Cool for 30 minutes before slicing. 
  • Enjoy with ghee or butter!
Nutrition Facts
Paleo Irish Soda Bread
Amount Per Serving (1 serving)
Calories 169 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Cholesterol 40mg 13%
Sodium 257mg 11%
Potassium 139mg 4%
Total Carbohydrates 12g 4%
Dietary Fiber 4g 16%
Sugars 2g
Protein 6g 12%
Vitamin A 1.2%
Vitamin C 0.5%
Calcium 6.3%
Iron 7.4%
* Percent Daily Values are based on a 2000 calorie diet.
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14 thoughts on “Paleo Irish Soda Bread

  1. Erika

    I made this yesterday. It was yummy! I did end up using about 5 Tbsp of coconut milk to make the dough stick together better. Definitely nice with a cup of tea.

  2. Hope

    I love that you have made a paleo version of Irish soda bread! I had this for breakfast and it was a great start to the day! I shall now be making for my Irish friends in the weekend – I think they will be impressed!

  3. Raia

    I’ve never made or even tried soda bread, despite all my Irish heritage. I’m gonna have to change that. Your recipe sounds so simple!

  4. Kathy

    Can’t wait to try this. Yum, soda bread that’s GF and Paleo.

    Do you think that subbing Flax seed with Millet will be too much? I just don’t want to get a whole bag and have it sit there… Thanks.


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