My Gluten Free Vegan Irish Soda Bread is made with a blend of teff, oat, & sorghum flours. These little breads are delicious & that don’t have any added oil!
St. Patrick’s Day is almost here and I wanted to give you a fun recipe that your whole family would love. It’s vegan, gluten-free and has no added oil, so everyone can partake!
This gluten-free Irish Soda Bread is so tasty and easy to make. The best part of a quick bread is that it really is quick!
What Is Irish Soda Bread?
Gluten Free Vegan Irish Soda Bread is a dense bread that’s traditionally made of flour, buttermilk, salt, sugar, and baking soda. It’s much like a quick bread, just a little heavier.
How Do I Eat Soda Bread?
They are just as good for dinner as they are for breakfast.
My favorite way to eat it for breakfast is warmed, split, and slathered with a slightly bitter marmalade. You can always use your favorite jam or jelly instead.
On the other hand these little goodies are my go to for soups and stews in the winter. They aren’t sweet by themselves and it’s easy to whip a batch up right before dinner.
Is There Yeast in Irish Soda Bread?
There is not yeast in this bread. It just uses baking soda to get it to rise.
Do I Have to Use Soy Milk?
I use soy milk because it will curdle when you add apple cider vinegar. That makes it extra thick and really resembles buttermilk.
If you choose to use a different nondairy milk, you can still add the vinegar for tartness, but it will not curdle because the protein counts are too low.
I Don’t Eat Sugar Can I Leave It Out?
Soda bread is traditionally made without any sweetener, so feel free to leave out the tiny amount of sugar.
If you do eat sugar try leaving it in, I think it balances the flavors out.
How Long Does Gluten Free Vegan Irish Soda Bread Last? Can I Freeze It?
The soda bread will dry out quickly, but it will last about 2 or 3 days if you wrap it up with plastic wrap or aluminum foil.
You can freeze it for up to 3 months, just thaw and heat before eating.
- 1 cup Maskal Ivory Teff Flour
- 1/2 cup oat flour
- 1/4 cup brown rice flour
- 1/4 cup sorghum flour
- 1 teaspoon baking soda
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1 cup unsweetened soy milk
- 1 teaspoon apple cider vinegar
- 1 tablespoon ground flaxseed mixed with 2 tablespoons warm water
- Preheat your oven to 400 degrees and prepare a baking sheet with parchment paper or spray oil.
- Mix the dry ingredients together in a medium-sized mixing bowl. Then mix the wet ingredients in a small mixing bowl.
- Add the dry to the wet and mix well. You can add some additional teff flour if the dough is sticky, but you want to dough to be soft.
- Use a round ¼ cup scoop and scoop the batter onto the baking sheet, making sure the tops are rounded.
- Using a knife, make an x in the top of each mini round.
- Bake for 15 to 20 minutes, until the tops are crisp and the insides are only slightly moist.
Nutrition InformationYield 8
Amount Per Serving Calories 172 Sodium 177mg Carbohydrates 32g Fiber 3g Sugar 2g Protein 6g
More Recipes to Try
- Gluten-free Apple Teff Pancakes with Homemade Date Caramel Syrup
- The Best Gluten-Free Vegan Brownies Made With a Surprise 1-Ingredient Flour!
- Gluten-free Vegan Pumpkin Pie with a Teff Flour Pecan Crust
- Gluten-Free Vegan Teff Oat Rolls