Irish Soda Bread




irish soda bread piece

We celebrate the usuals: Valentine’s Day, Easter, Halloween, Thanksgiving and Christmas. But, since I can remember St. Patrick’s Day has been a big deal. I chalk it up to Irish descent in the family — and because my beautiful, amazing mother created undying traditions to make each holiday memorable. Since St. Patrick’s Day falls on a Tuesday this year, we had our Irish feast this weekend. It included corned beef, carrots, Colcannon (the tastiest combination of mashed potatoes and cabbage), Irish soda bread, Guinness and Harp beers (for those who can indulge). For dessert? Mint Chocolate Chip ice cream – why? Because it’s green.

I made a gluten-free, dairy-free version of my favorite item from this St. Patty’s Day menu: Irish Soda Bread. I modified a recipe my mom had on hand from a 1994 Sunset magazine — if it ain’t broke, right? It turned out perfectly and I love everything about it. It’s simple ingredients, unusual shape, density and utility. It’s subtly sweet flavor balances out the salty, spicy, meatiness of the corned beef. We’ll top the left over soda bread with raspberry preserves and have it with black coffee as breakfast.

And don’t worry, the festivities aren’t over. We’ll wear green on the 17th, have green eggs and ham and use leftovers to celebrate all over again. HAPPY ST. PATRICK’S DAY from us.



  1. Lacey, that soda bread looks wonderful. What ingredients other than probably the GF flour did you exchange from the original recipe? I try interchanging ingredients that way and so far, other than in cookies, I get very limited success. What a great tradition. I often wish I had paid more attention to many of my mother’s recipes.

    1. Hi! The original ingredients were: all-purpose flour, a little sugar, baking soda, salt, butter, golden raisins and buttermilk. You’re right, I used an all-purpose gluten free flour. I substituted the butter for a dairy-free, soy-free alternative and added baking powder to help the dough rise. For the buttermilk, I used an unsweetened almond milk (1 cup) and added lemon juice (1 Tbsp.) – let it sit, it thickened and Voila! Thanks so much for reading. – Lacey

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