My Gluten Free Vegan Irish Soda Bread is made from a wholesome blend of teff, oat, and sorghum flours. These small round breads are tender, flavorful, and contain no added oil, making them a lighter, healthier choice for the whole family.
Please note this post was created in collaboration with The Teff Company, makers of Maskal Teff™ products. If Maskal Teff is not available locally, it can be ordered online from major retailers.
With St. Patrick’s Day approaching, I wanted to share a simple, family-friendly recipe that’s both vegan and gluten-free. These mini Irish soda breads are quick to mix and bake, and they’re versatile enough for breakfast, lunch, or dinner.
Because they are quick breads, they don’t require rising time. The batter comes together fast, and the mini rounds bake in a short time, making them a great last-minute addition to any meal.
What Is Irish Soda Bread?
Gluten Free Vegan Irish Soda Bread is a dense, hearty quick bread traditionally made using flour, buttermilk, salt, and baking soda as the leavening agent. This gluten-free version uses a blend of teff, oat, brown rice, and sorghum flours along with a nondairy milk-and-vinegar “buttermilk” substitute. The result is a satisfyingly dense bread with a pleasant crumb and a rustic texture.
How Do I Eat Soda Bread?
Soda bread is wonderfully adaptable. It works equally well for breakfast or as an accompaniment to a meal. Warm it and split it for breakfast, then spread a slightly bitter marmalade or your favorite jam for contrast. For savory meals, these mini rounds are perfect for mopping up soups, stews, and hearty winter bowls.
Because they aren’t sweet on their own, the breads pair well with both sweet spreads and savory dishes. They are easy to make right before dinner, so you can serve them fresh and warm.
Is There Yeast in Irish Soda Bread?
No yeast is used in this recipe. Baking soda acts as the leavening agent, which is why soda bread qualifies as a quick bread. It rises quickly and does not require proofing time.
Do I Have to Use Soy Milk?
Soy milk is recommended because it reacts with apple cider vinegar and curdles slightly, producing a thickened, tangy mixture that closely resembles traditional buttermilk. That tang helps activate the baking soda and lends the bread a fuller texture.
If you choose another nondairy milk, you can still add vinegar for acidity, but you may not get the same thick curdling effect because many nondairy milks have lower protein content. The bread will still work, but texture and rise may vary slightly.
I Don’t Eat Sugar — Can I Leave It Out?
Soda bread is traditionally not sweet, so you may omit the small amount of sugar if you prefer. The little bit of sugar included in many recipes helps round and balance the flavors, but it is optional and can be left out without compromising the integrity of the bread.
How Long Does Gluten Free Vegan Irish Soda Bread Last? Can I Freeze It?
Because gluten-free breads can dry out more quickly than wheat-based breads, these mini soda breads are best eaten the day they are baked. Stored tightly wrapped in plastic wrap or foil, they will keep for two to three days at room temperature.
For longer storage, freeze the mini breads for up to three months. Thaw them and gently reheat in a low oven or microwave briefly before serving to restore a freshly-baked texture.
Gluten Free Vegan Irish Soda Bread
8 minis
10 minutes
20 minutes
30 minutes
These mini soda breads come together quickly and bake in about 15–20 minutes. They are ideal for last-minute dinners or a fast weekend breakfast. Serve them plain, warm with jam, or alongside soups and stews.
Ingredients
Dry Ingredients:
- 1 cup Maskal Ivory Teff Flour
- 1/2 cup oat flour
- 1/4 cup brown rice flour
- 1/4 cup sorghum flour
- 1 teaspoon baking soda
- 1/2 teaspoon sugar (optional)
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsweetened soy milk
- 1 teaspoon apple cider vinegar
- 1 tablespoon ground flaxseed mixed with 2 tablespoons warm water
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly oil it.
- Combine the dry ingredients in a medium bowl: teff, oat, brown rice, and sorghum flours, baking soda, sugar (if using), and salt.
- In a separate bowl, whisk together the soy milk and apple cider vinegar and stir in the flaxseed mixture. Let sit briefly to thicken.
- Add the dry ingredients to the wet and mix until combined. The dough should be soft; add a little extra teff flour only if it is excessively sticky.
- Scoop the batter using a 1/4-cup scoop onto the prepared baking sheet. Round the tops with a spoon or fingers so they hold their shape.
- Use a knife to score an “X” into the top of each mini round to help them bake evenly.
- Bake for 15–20 minutes, until the tops are crisp and a toothpick inserted into the center comes out mostly clean with just a touch of moisture.
Notes
These mini soda breads are best eaten the day they are baked for the best texture and flavor. Store tightly wrapped for up to three days or freeze for up to three months.
Nutrition Information
Yield 8
Amount Per Serving
Calories 172
Sodium 177mg
Carbohydrates 32g
Fiber 3g
Sugar 2g
Protein 6g
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More Recipes to Try
- Gluten-free Apple Teff Pancakes with Homemade Date Caramel Syrup
- The Best Gluten-Free Vegan Brownies Made With a Surprise 1-Ingredient Flour
- Gluten-free Vegan Pumpkin Pie with a Teff Flour Pecan Crust
- Gluten-Free Vegan Teff Oat Rolls
