Posts Tagged ‘glutenfree Irish Soda Bread’

Irish Soda Bread Muffins (vegan and gluten-free)

Thursday, March 17th, 2011

With a little cross and everything. Sorghum flour on top.

I recently saw this recipe for Irish Soda Bread and I immediately remembered little Irish Soda Breads I made a loooong time ago. The flavor and texture and the smell of them baking! I must have caraway seeds and cardamom perfectly blended in a doughy slightly sweet bread. With plump little currants.

I did it! I did it! I love it! I love it!

The original recipe I found and made (with the addition of cardamom) is here.  They use a flour blend which resulted in a whole meal kind of bread. The bread really didn’t hold together well enough for my purposes.

Irish Soda Bread, as I recall it, is unabashedly white bread. I re-did the recipe a few times adding some of my flour blend and making a few other changes. The final result is super simple to make, once you gather all your ingredients.

I am playing with my version of their flour blend in other recipes. It makes a very different crumb when baked. The blend recipe is at the end of the post.


  • ½ cup currants, soaked/drained or well rinsed

  • 1 cup gluten-free  Hi Protein Flour Blend*
  • 2 tablespoons coconut flour
  • 6 tablespoons gluten-free flour blend
  • 1/4 cup + 1 tablespoon sorghum flour
  • 3  tablespoons vegan sugar
  • 1 tablespoon  baking powder
  • 1 1/4 teaspoon baking soda
  • ¾ teaspoon xanthan gum
  • ½ teaspoon sea salt

  • 6  tablespoons coconut oil

  • 2  tablespoons apple sauce
  • 1/2 cup So Delicious PLAIN coconut yogurt or vegan sour cream
  • 1 cup So Delicious organic coconut milk (unsweetened)
  • 1 tablespoon vinegar or lemon juice

  • 1 Tablespoon caraway seeds
  • 1/8  teaspoon cardamom

Combine the wet ingredients and set them aside.

Put all the dry ingredients in your mixer bowl.
Turn it off and on a couple of times to blend them.
Add coconut oil by the tablespoon to the flour mixture.
Let the coconut oil break up in the flour mix until you have
a fairly uniform almost cornmeal like mixture.

Add the cardamom and caraway seeds.

Add the liquid ingredients in two stages. Mix minimally.
When almost evenly mixed, add the drained currants.
Mix just until the dough is blended.

The dough gets firmer as it sits.

I made 12 muffins. I’m sure it would make a nice little loaf too.

This is a lovely, slightly starchy, dense dough. I flattened the muffins with wet hands. Then I sprinkled on some sorghum flour and cut crosses in them. The dough was extremely easy to work with.

Bake muffins at 375 degrees for 20 – 25 minutes.

If you made muffins like I did, you could be eating hot Soda Bread now!

I made a loaf too! It was possibly even more delicious. I did the loaf with coconut yogurt so it was soy free.

Hi Protein Flour Blend:

(This is my version of the original blend. You can see the original blend in the original article.Original….)

1 cup garfava flour
1 cup arrowroot starch
1 cup tapioca flour
1 cup millet flour
1/2 cup amaranth flour