Mini Gluten-Free Vegan Irish Soda Breads

Serves 8 mini rounds     adjust servings

What I love most about Irish soda bread is how quickly it comes together, and these mini rounds cook in about 15 minutes. That makes them a perfect last minute addition to a dinner or a quick breakfast on a weekend. You can enjoy them plain or with your favorite jam.


    Dry Ingredients

    • 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

    Wet Ingredients

    • 1 cup unsweetened soy milk
    • 1 teaspoon apple cider vinegar
    • 1 tablespoon ground flaxseed mixed with 2 tablespoons warm water


    1. Preheat your oven to 400 degrees and prepare a baking sheet with parchment paper or spray oil.
    2. Mix the dry ingredients together in a medium-sized mixing bowl. Then mix the wet ingredients in a small mixing bowl.
    3. 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.
    4. Use a round ¼ cup scoop and scoop the batter onto the baking sheet, making sure the tops are rounded.
    5. Using a knife, make an x in the top of each mini round.
    6. Bake for 15 to 20 minutes, until the tops are crisp and the insides are only slightly moist.


    Recipe Notes

    These are best eaten on the same day as cooked.
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