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For as long as I remember every year in March my mom makes about 5 loaves of Irish Soda bread. This was the best part of St Patty’s Day celebration. It tasted best served warm out of the oven.
Having been diagnosed with Non Celiac gluten sensitivity I could no longer partake in this yearly tradition and was quite bummed.
Wanting to still enjoy this tradition I decided to start experimenting with some gluten free flours to find something that tasted similar. I having been using buckwheat and millet for some of my other bread recipes so I tried putting these two together and was quite pleased with the results I got from this recipe.
If you are not fond of these you could also swap out a few cups of an all purpose gluten free baking flour instead.
My past experiences with dairy have been negative so I decided to look for a substitute for buttermilk. After scouring the internet I learned that you can take any plant based milk and make a plant based substitute by curdling it with apple cider vinegar or lemon juice.
I like the thickness and flavor of coconut so that was the reason I choose it for this recipe. If you don’t like coconut milk you can substitute in buttermilk if you have no dairy issues or you can use another variety of non-dairy milk.
I’ve seen other Irish soda bread recipes call for sugar which I thought was kind of unnecessary. This bread has the consistency more in the vain of a scone and there is no need for too much sweet taste.
I often try to keep with natural sweeteners in my recipes. Following my mom’s tradition I used raisins. These are pretty sweet on their own so it was a good addition without any added sugar. She will also add currents but I do not really like them so I skipped them this time.
Some recipes will call for using a cast iron or baking sheet, but I found that using a pie plate was a good way to get it to that “loaf” look. I have been using parchment paper as an easy clean up. If you don’t have any paper on hand you can just grease the pan with oil.
Throw it in the oven for awhile and you have a nice crispy bread that will complement your upcoming St Patty’s Day celebration. Get the recipe below:
- 2 cups millet flour
- 2 cups buckwheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 cups coconut milk (1 13.oz can)
- 2 tbsp apple cider vinegar
- 1 cup raisins
- Parchment paper
- Pre-heat oven to 425 degrees Fahrenheit
- in a small bowl combine the coconut oil and apple cider vinegar and set aside
- In a large mixing bowl place all the dry ingredients and mix
- Add the vinegar and coconut milk mixture and the raisins to the large bowl
- Mix all ingredients until a sticky paste
- Line the pie plate with parchment paper and pour the mixture into the plate
- Add extra flour to help get it off the sides of the bowl
- Slice an X in the top
- Cook for 45 to 50 minutes or until golden brown
- Let cool on a wire rack 10 minutes and serve