Best Gluten Free Irish Soda Bread



For me, having Celiac Disease is hardest on any holiday…I think it is the temptation of all the food that is set out to eat and I can not have most of them. Holiday’s are also hard for fear of getting sick at someone else’s house!

I am Irish, so I love Saint Patrick’s Day!

I am so happy to be able to share with you my recipe for the BEST gluten-free Irish Soda Bread!





Serves 8



2 cups gluten-free flour mix

2 tsp. xantham gum

1 tsp. baking soda

1 1/2 tsp. baking powder

1 tsp. salt

1 stick of room temperature butter (1/2 cup) or ghee

2 eggs

3/4 cup milk or unsweetened coconut milk

1 tsp. lemon juice

2 TBS. raw honey

1 cup of currants or raisins



1.  Preheat the oven to 375 degrees.

2.  Dump all the ingredients into a large mixing bowl and beat on medium speed until all the ingredients all well combined.  DO NOT OVER MIX.

3.  Dump the dough onto a terracotta baking stone.  Shape into a circular mound.

4.  Bake for 30-45 minutes until a knife comes out clean.  Let sit 30 minutes and then eat with butter!  YUM!


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About The Author

Janelle Esker

Janelle Esker is the grateful wife of Michael and homeschooling mother of six amazing children. She lives with her family, 4 cats, 1 dog, 3 ducks and 12 chickens in scenic Ohio. Janelle received her B.A. in Education from Ohio Northern University. She is the author of CHOSEN: One Family’s Journey with Autism.


  1. Judy | 25th Mar 16

    I have this in the oven now. My hubby is going to love having this with his lunch today! Thank you for the easy recipe.

    • Janelle Esker | 25th Mar 16

      Hi Judy, thanks for stopping by and commenting! I hope your husband will enjoy this recipe…my family love it!

  2. Eileen | 8th Mar 17

    Can you replace the milk and lemon juice with buttermilk?

    • Janelle Esker | 9th Mar 17

      Hi Eileen,
      Yes, you can substitute milk and lemon juice for the buttermilk…I do it all the time!

  3. tamara | 14th Mar 17

    Thank you for sharing this sugar free and gluten free. We are gluten free but are transitioning away from sugar. Cant wait to make this bread!!!

    • Janelle Esker | 16th Mar 17

      I am so glad you found the recipe helpful! Best wishes as you continue on your gluten free and sugar free journey!

  4. JR | 17th Mar 17

    I am excited to try this recipe today but have 1 question. Should I pre heat the pizza stone before I put the dough on it????

    • Janelle Esker | 20th Mar 17

      Hi JR, I do not heat the pizza stone. Hope you will enjoy the recipe!

  5. Kelly | 23rd Mar 17

    I just made these with coconut flour and all they did was crumbled. I tried a couple different receipts. Any advice?

    • Janelle Esker | 24th Mar 17

      Hi Kelly, I do have some advice…and I am so glad you asked because it will help every one of my readers! Coconut is a very crumbly flour. I can’t tell you how many times I have had a flop using just coconut flour. I use a combination of flours. For example when using coconut flour I usually also use tapioca or arrowroot with it. These are very starchy flours that work well with coconut flour. Starchy flours like tapioca or arrowroot act like glue. Another flour that I like to use with coconut flour is almond flour. For example, if a recipe calls for a cup of gluten free flour I might substitute it with 1/3 cup tapioca flour, 1/3 cup coconut flour, and 1/3 cup almond flour. I hope this will be a help to you!

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