This Irish Soda Bread (AIP/Paleo) is easy to make, and coconut free! Also free of gluten, dairy, soy, nuts, seeds, eggs, nightshades, legumes or processed sugar.
It is the month of March, and therefore the month of all things Irish! 😀Yours truly has the Irish blood running through her veins, so you know I had to make something to celebrate.
Enter Irish Soda Bread. Traditionally, this type of bread is made with buttermilk, which is a no-go for AIP and Paleo diets. And the AIP/Paleo versions I could find out there have coconut in them.
I have a sneaking suspicion that I am sensitive to coconut, like many of you. I was determined to come up with Irish Soda Bread free of coconut. Whoa. It’s a lot harder than you would think. Nevertheless, I have something for us!
Two texture options
After many, many attempts at this, I discovered that the smallest things can make a difference in AIP baking. Of course, we already know that the ingredients are fickle. But did you know that the difference of 1/2 teaspoon of baking soda can be the thing that changes your bread texture?
I will leave it to you to decide which texture you desire:
- *If you use 1 and 1/2 teaspoons of baking soda, the bread will spread out, and flatten a bit, but it will be dense enough the next day to cut off a slice and put in the toaster.
- If you use 2 teaspoons of baking soda, the bread will rise a little more, it will crumble more, and have kind of a cake-y texture, more like a biscuit (shown right).
Personally, I prefer the denser version. It may not rise as much as the other, but it worked a little better for me. Because toast.
🍀 Happy all-things-Irish month! 🍀 As always, I am wishing you love and healing.
💗,
Wendi
P.S. Here are some other Irish recipes on my blog: Toasty Rutabaga Mash, Irish Carrot Soup, and Mashed “Potatoes”.
Irish Soda Bread (AIP/Paleo)
4
servings20
minutes20
minutesThis Irish Soda Bread (AIP/Paleo) is easy to make, and coconut free! Also free of gluten, dairy, soy, nuts, seeds, eggs, nightshades, legumes or processed sugar.
Ingredients
1 cup Otto’s cassava flour
1 cup tapioca flour
1/2 cup raisins
1+1/2 tsp or 2 tsp baking soda (*See note.)
1 tsp cream of tartar
1/2 tsp sea salt
1/4 cup unsweetened applesauce
2 TBSP apple cider vinegar
2 TBSP honey
1/4 cup water
1 TBSP gelatin
1/2 cup melted palm oil shortening
Directions
- Preheat oven to 450 degrees F. (Don’t worry. We’ll lower it later.) Place a sheet of parchment paper on a roasting sheet and set aside.
- In a large bowl, place flours, raisins, baking soda, cream of tartar and salt. Stir until the ingredients are combined well.
- In a small bowl, stir together applesauce, vinegar and honey. Set aside.
- Place water in a cold saucepan. Sprinkle gelatin all over the water, and allow it to sit and “bloom” for 2 minutes. Place saucepan over medium-low heat, whisking the gelatin and water until the gelatin has fully liquefied. Remove from heat. Whisk this liquid vigorously until it is frothy.
- Work quickly from this point on. Add ALL wet ingredients to the dry, including melted shortening. Mix with a fork. Form dough into a ball with your hands. Place on prepared roasting sheet, and form into a loaf shape approximately 6″ X 4″.
- Place loaf in oven for 5 minutes. Then without opening the oven, turn the heat down to 350 degrees F, and bake another 10 minutes. Again without opening the oven, turn the oven heat OFF, and let it bake for another 5 minutes. It is normal for cracks to form as it bakes.
- Remove bread from oven. Let cool completely before cutting. To serve, gently cut slices with a serrate knife. Store in air-tight container.
Recipe Video
Notes
- *If you use 1 and 1/2 teaspoons of baking soda, the bread will spread out, and flatten a bit, but it will be dense enough the next day to cut off a slice and put in the toaster. If you use 2 teaspoons of baking soda, the bread will rise a little more, it will crumble more, and have kind of a cake-y texture, more like a biscuit.
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