Celebrate St. Patrick’s Day with a loaf of this gluten-free soda bread studded with sweet raisins!
To make this quick bread gluten-free, we used a mix of almond flour, arrowroot flour and flaxseed for a nice chewy inside and crusty exterior. We also make our own quick dairy-free “buttermilk” and sweeten the bread with honey instead of sugar for a PaleoFLEX™ version of a classic.
Start by making the dairy-free buttermilk. Shake a can of coconut milk until well incorporated, then mix a cup of it with a bit of apple cider vinegar. Let It sit for about five minutes. It will likely curdle a little, and that’s a good thing! Your homemade buttermilk will give a nice tang to the soda bread.
Next, mix all the dry ingredients together, then stir in the raisins. Whisk eggs, coconut oil, and honey into the buttermilk, then pour the wet ingredients into the dry. Mix until a sticky dough forms.
Transfer the dough to a parchment-lined cast iron pan, and use a spatula to shape into a round loaf. Use a sharp knife to score a deep cross over the top. This will help the bread rise while also ensuring that the center bakes through.
Bake for 35-40 minutes, or until your soda bread is golden brown and fragrant. Cool completely before slicing. Enjoy alongside slow cooker beef brisket for a full Irish meal!
Store leftovers covered at room temperature for about 2 days, or in the refrigerator for a week.
Tip: If you like caraway seeds in your soda bread, add 1 tablespoon of them alongside the raisins.
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