Gluten-Free Irish Soda Bread

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Irish Soda Bread

Jill Dalton
One of my favorite memories as a child was smelling my mom’s homemade bread baking in the oven. This Gluten Free Vegan Irish Soda Bread completely satisfies those breads cravings while being healthy at the same time. It is a hearty moist bread that lends itself to many different flavor additions to be either sweet or savory.
4.63 from 8 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Bread
Cuisine American
Servings 10 people
Calories 252 kcal



  • Preheat oven to 350°.
  • Lightly grind the oats into a flour in your blender.
  • Add all dry ingredients into a mixing bowl and stir.
  • Stir in figs and walnuts.
  • Mix in the soy milk, apple cider vinegar and lemon juice.
  • Let mixture sit for a few minutes.
  • Pour mixture out onto a parchment lined baking sheet and shape it into a nice round mound.
  • Wet hands with water and gently smooth the surface of the bread.
  • Bake for 45- 50 minutes.


Calories: 252kcalCarbohydrates: 32gProtein: 7gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 127mgPotassium: 197mgFiber: 5gSugar: 5gVitamin A: 118IUVitamin C: 3mgCalcium: 102mgIron: 2mg

24 thoughts on “Gluten-Free Irish Soda Bread”

  1. Dalida O'Connor

    Thank you Jill for all you are doing, just lately I have decided to try to go gluten-free, as my body is changing (59 yrs old:) and it does not seem to tolerate gluten so well, and I LOVE bread. So I will definitely try the gluten-free soda bread + also the previous one you sent me, you have been such a big help with your recipes , May all the best come to you and your family ?? take care

  2. I made the Irish Soda Bread today and it was the best version I’ve ever eaten. I used the chopped figs and slivered almonds. I could have eaten the whole loaf in one setting, but managed to restrain myself. I’ll be making this again and again, for myself and to give to friends. This takes care of Christmas presents! Great recipe.

    1. I totally agree with you, I also used raisins, c raisins, any toys of nuts I had I used my family always enjoy when I bake this bread. Thank you Jill.

  3. Janet from Chicago

    I made this delightful bread this morning, using 1/2 cup dried Montmorency tart cherries (chopped) and 1/2 cup toasted walnuts (chopped). It was quick and easy to make — and even more delicious than I imagined it would be! I will make this recipe again — and often! Next time, I plan to use chopped dried cranberries, the zest of an orange (or two) and more walnuts. This would also be terrific with savory add-ins like dried onion, dill, caraway seeds, etc — … the possibilities are endless. Jill — Thanks for this terrific recipe. I love your cooking show!

  4. I made this close to exactly the same as the recipe, with only a small adjustment in the quantity of almond milk. I used between 1-1/4 and 1-1/3 cups. It turned out to be tastier and with such a great texture than I even imagined it could be. I love this bread and am so thankful you created and shared this amazing recipe! Thanks Jill, you truly make cooking and eating plant based sustainable in my household!

  5. MaryEllen Bunce

    I made this in a savory version. I added dried onion and sliced black olives. It was heavy but good. Was great with minestrone soup.

    1. I haven’t really tried substituting it but cashew flour would work. The flours that have a bit of fat in them help to make the bread moist.

  6. Jill — This is one of absolute favorite recipes! I make a delicious savory version adding these ingredients (instead of dried figs and walnuts): 1 T of caraway seed, 1 T of dried chopped onion, 1/2 tsp onion powder, 1 tsp dried dill weed. It is amazing!!!. I have made many of your recipes — this is my current favorite!

  7. I made your Irish soda bread today, it was delicious! I put walnuts & raisins in it. Thank you so much for giving me great cooking ideas, it makes my plant based more delicious!

  8. I used to make Irish Soda Bread every year for St Patrick’s Day until I was diagnosed with celiac disease. Since then, I’ve tried a number of different gluten-free and also grain-free recipe versions, but none of them were what I was looking for to fill the void left by giving up the great recipe I’d had. Then I stumbled upon your recipe and made it today. It came out fantastic! I made a few little changes to make it resemble my old gluten recipe – I added 1 Tbs caraway seeds, used currants instead of raisins, and left the walnuts out. It was perfect! Thanks for a great recipe! I will be making this every March, and probably more often as well 🙂

  9. I am going to make your burgers and you mentioned the Irish Soda bread so now I will be trying that as well. If I make the bread in a loaf pay is the amount of time the same ad the original recipe?

    1. Hmm, I haven’t tried baking it in a pan. I think it would still take about the same amount of time but I would check it at 40 minutes just in case.

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