recipe: eggless Irish soda bread

my favorite Irish restaurant closed several years ago and i haven’t found a new place to get my fix on Irish Soda bread. it’s St. Patrick’s Day tomorrow so i thought i’d to try my hand at baking it myself.

i tried Happy Herbivore‘s recipe but I didn’t have pastry flour so I just used all purpose flour and then read a substitution tip* after the fact. it came out okay. coincidentally when i put the bread into the oven, i happened to have the Great British Baking Show on the background and I didn’t notice it was on the soda bread challenge. after I put it in the oven and walked by the tv, I saw that they were just talking about how the X cut before putting it in the oven needed to be a deep cut. i promptly took it out, made a deeper X cut and then put it back in the oven. the flavor was not bad.

I plan to make a gluten free eggless version with my little one tomorrow!


  • 1 cup nondairy milk + 1 tsp apple cider vinegar
    -or- 1 cup buttermilk
  • 2 cups whole wheat pastry flour
    -or- 2 cups* flour + 2 Tbsp corn starch
  • 1 tsp baking soda
  • 1 tsp salt
  • 2-4 Tbsp raw sugar, optional
  • 1 cup raisins, optional


combine the apple cider vinegar with non-dairy milk and set aside for at least 5 minutes.

in large mixing bowl and add the flour, sugar, baking soda, salt and raisins. whisk until it’s evenly combined and well incorporated.

whisk the non-dairy milk mixture a few times until it’s light yellow and curdled. slowly pour non-dairy milk mixture into the flour, stirring as you go with a wooden spoon until it’s wet and dough-like (you may not use all of the liquid).

preheat oven to 425 degrees F.

knead the dough once or twice to shape it into a ball but be careful not to over knead or it will be tough.

place dough on a greased cookie sheet or a greased cast-iron skillet (how the Irish do it). using a serrated knife, make a deep “X” cut across the top so it will bake throughout.

bake 30 to 45 minutes. check at 20-25 minutes to see if the top is burning or getting too dark; if so, add an aluminum foil tent over top. check to see it is cooked thoroughly by pushing a long, wooden skewer or thin chopstick into the center. if it comes out clean, it’s done.


substitution tip:

Easy Way to Make Cake Flour Substitute from ktchen
if you don’t have wheat pastry/cake flour, you can easily substitute. for each 1 cup of cake/pastry, take out 2 tablespoons of flour and add 2 tablespoons of corn starch or arrowroot.

Converting Recipes To Gluten Free + Gluten Free Baking Help and FAQs from gf Jules
use a gluten free flour blend that is higher in starches and doesn’t contain any heavy or strong flavored flours like bean flours. for every 1 cup of flour you need in the recipe, remove 2 tablespoons of the gluten free blend and substitute with 2 tablespoons gluten free cornstarch

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