Thursday, March 17, 2011

Paleo Irish Soda Bread


I love Saint Patrick’s Day. The Parades, the green drinks (not so much beer... but lime slices in tequila soda margaritas are pretty! and white wine in a green glass is festive!), the Shamrocks, the bagpipes, the plaid, Aran sweaters, I could go on and on....

One thing I’ve been missing most with this new Paleo Lifestyle has been the traditional foods associated with Holidays (God help me when we get to Easter and Thanksgiving!), what's Saint Patrick’s Day without potatoes or Irish Soda Bread? The potatoes I can live without… but no Soda Bread? It's just not fathomable to this Irish's Lass...

So want not my fellow Mick’s! Here is a Paleo Friendly Irish Soda Bread Recipe!!!

Irish Soda Bread:

2 cups coconut flour
2 cups almond flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 egg, well beaten
3 cups almond milk
1/3 plumped raisins
3 Tbsp apple cider vinegar
1 Tbsp caraway seeds

Heat oven to 375 degrees F.
Grease 8" round pan with coconut oil.
Plump raisins by pouring boiling water over them and leave them for approximately 10 minutes.
Combine flour, salt, caraway seeds, baking soda and baking powder in a large bowl. Mix thoroughly.
Add egg, milk and vinegar.
Drain raisins and knead into dough.
Work with your hands to make dough firm enough to hold its shape.
Knead the dough on a lightly floured board for 2-3 minutes.
Form into a round loaf.
Press lightly into pan, cut a cross into the top of the loaf with a knife.
Bake for an hour
Loaf is done when it is browned and has a hollow sound when tapped.
Cool on a wire rack.


  1. I'm sorry to say that this recipe doesn't work at all; far too much coconut flour results in a dense, rubbery loaf that doesn't get any kind of spring from the baking powder. Also, the fact that the photo is not original and is lifted from Deb at Smitten Kitchen - a beautiful loaf of the NYT Irish soda bread, which is decidedly not grain-free - is doubly disappointing. I wish I had looked into this more before I wasted my good ingredients on it, and unless you have permission to use the SK photo, you should probably use an original or none at all.

  2. Agreed with Kate! I tried this recipe and it was an utter fail and disappointment to say the least. Almond flour is expensive, and I regret making this mess. I should have trusted my intuition when it called for only one egg. Coconut flour is uber-absorbant, and requires tonnes of eggs to balance it out.

  3. I am a single mom trying to eat healthy and make ends meet. I agree with both ladies...all I managed to do was waste 2 cups of perfectly fine coconut flour and 2 cups of perfectly fine almond flour. These staples are far from cheap. I followed the recipe to the T so there is no excuse. Very disappointing and not happy about all the money down the toilet. Will only attempt tried and true rated recipes...thanks for nothing.

  4. Anything that calls for 2 cups of coconut flour is trying to make a sponge not a loaf of bread