Paleo & AIP Irish Soda Bread
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This paleo Irish Soda bread is perfect for St. Patricks Day! It’s made without grains, dairy, nuts, and can also be made egg free.
I’m not Irish myself, but I grew up on Long Island where St. Patricks Day was always a huge celebration! I loved going to the parade every year and looked forward to everything that St. Patricks Day had to offer. The bagel shop near my house would literally serve green bagels for the holiday, and my family was all about it. I had plenty of those, but I never had Irish Soda bread! I was seriously missing out.
I did a lot of research about what goes in a traditional Irish Soda Bread, and decided to make it paleo & AIP! It feels like a serious treat to bake a big loaf of bread that’s AIP friendly. While it feels more like a dessert than a loaf of sandwich bread, I’m not complaining.
The Ingredient’s You’ll Need
Tigernut flour, coconut flour, and arrowroot starch
I found this made a nice soft of crumbly and crispy texture for the bread. I have not tried other flours like cassava, but tapioca can likely be used in place of arrowroot. The coconut flour helps absorb the moisture from the milk, so I wouldn’t swap that out.
Coconut milk and apple cider vinegar
Traditionally, this recipe has buttermilk, so this creates that same flavor!
Palm shortening
I find palm shortening makes a better cakey texture than coconut oil in recipes like this. I haven’t tried to swap it out in this recipe.
Egg (or gelatin egg for AIP)
This recipe is made with a gelatin egg to make it AIP and egg free, but a regular egg would work too.
If you like this recipe, check these out…
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Paleo Irish Soda Bread
- Prep Time: 30
- Cook Time: 25
- Total Time: 55 minutes
- Yield: 4-6 servings 1x
- Category: bread
- Method: baked
- Cuisine: Irish
Ingredients
- 1/2 cup coconut milk
- 2 tsp apple cider vinegar
- 1 cup tigernut flour
- 1/2 cup coconut flour
- 1/4 cup arrowroot starch
- 3/4 tsp baking soda
- 1/3 cup palm shortening
- 2 tsp honey
- 1 egg (substitute a gelatin egg for AIP, see instructions below)
- 3 tbsp raisins or dried currants
For the gelatin egg
- 1/4 cup water
- 1 tbsp gelatin
Instructions
- Preheat the oven to 350 F and line a baking sheet with parchment paper.
- Mix the coconut milk with the apple cider vinegar and set aside.
- Combine the dry ingredients in a large mixing bowl.
- Cut in the palm shortening and combine well.
- Mix in the honey and coconut milk mixture and stir well to start to form a dough.
- Mix in the egg, or prepare the gelatin egg and mix in the gelatin egg. See notes.
- Fold in the raisins until evenly incorporated in the dough.
- Place the dough onto the baking sheet and form into a round loaf. Use a knife to score a cross shape in the bread. Bake in the preheated oven for 23-25 minutes or until the dough turns a light golden brown.
- Carefully transfer to a cooling rack and allow to cool completely for 20 minutes or so before enjoying
Notes
For the gelatin egg substitute – Add 1/4 cup water to a small sauce pot and slowly sprinkle in 1 tbsp of gelatin. Use a fork to gently mix in any clumps. Set aside and allow the mixture to harden for 2-3 minutes. Place the pot on the stove and turn the heat on low heat. Slowly melt the gelatin over 1-2 minutes. Immediately remove from heat once the gelatin has melted and the mixture has returned to liquid. Vigorously whisk the liquid until it becomes frothy. Pour it into the breadstick mixture immediately to swap for an egg.
Nutrition
- Serving Size: 1 serving
- Calories: 328
- Fat: 20.7g
- Carbohydrates: 30.3g
- Fiber: 11g
- Protein: 7.8g
Made the soda bread last night for St Patrick’s day today. Followed recipe exactly, came out delicious. Definitely wait to cool off. Never thought I would taste soda bread again!!! Love your recipes
So glad you enjoyed it!!
Looks delicious! Tiger Nut Flour is so expensive so I’d like to substitute Almond flour. Will it work for this bread? Thank you so much for all your delicious recipes! I’m a fan!
Hello, can this recipe be doubled with success? I found a lot of paleo or keto etc recipes don’t work when doubled so that’s why I’m asking. Thanks!
Typically, what I do is just make two separate batters! It’s more work, but you’re right, these recipes don’t always double well.
Great recipe for St. Patrick’s Day! I didn’t think I would have soda bread again on AIP, but this is a wonderful substitute.
Thank you so much, Katie!! So glad you liked it!
Just took it from the oven. Don’t do my mistake and don’t try to lift it before the bread will cool down because mine fell apart. But its delicious!! Taste like scones.
Delicious. I subbed coconut oil for palm shortening and it was yummy. I’m off to make it for the third time. Thank you!
Yay!! So glad you liked it, Terry! Thanks for sharing that coconut oil works!
I really appreciate the section of your recipes where you talk about ingredients and possible subs. I wanted to let you know that I used cold/hard coconut oil in place of the palm shortening and the outcome was delicious – light and had a nice texture. Having never had it with the shortening I can’t compare, but I can say I think it worked very well with the hard coconut oil.
Made it tonight and I have a couple of questions. First, for some reason when I bake with gelatin eggs, I have a very hard time getting whatever I am making done. I baked this way longer than 25 minutes (probably twice that long), and it is still dark and a bit gel-ish inside. The same thing happens with other breads I have tried. The bread tastes great, but it’s chewy instead of bready in the middle. I can’t figure out what I am doing wrong; I feel like I am following the directions carefully. Any ideas?
Second question, do you store it in the fridge or just at room temperature? It will take a few days to eat it. Really delicious bread, in spite of the middle part.
Hmm.. if it always happens, it could be the gelatin you’re using…? Maybe it’s just a bad batch? Also, I find that letting the baked goods sit and chill completely helps the gelatin egg set. And yes, I’d store it in the fridge 🙂
Thanks! I thought it was completely cooled, but this morning, it was just like your picture, crumbly throughout! So delicious!! Concerning the gelatin, I used Knox until I could get good stuff. This was made with Vital Proteins Beef Gelatin. I will try it with the other recipe too.
I made the AIP version of this today and it was really good. Very simple, but tastes a lot more complex than it was to make. Thanks!
Thank you so much, Sue! So glad you liked it!!
It really does look delicious but right now I am saving the tigernut flour for your recipe of protein balls or your chocolate chip cookies!