Paleo Irish Soda Bread

Happy St. Patrick’s Day!


I don’t usual post a recipe on Friday’s, aren’t you pleasantly surprised? I thought so. And it’s holiday themed. I’ve really got it together 🙂


Anyway, back to this recipe.


It was so fun to experiment with this one. Making a traditional bread into a Paleo friendly recipe.

The combination of flours, vinegar and honey – and the toasted top with extra caraway seeds…now that’s a traditional soda bread!


I love this slightly warm with some salted ghee…try it, you’ll like it too!


Paleo Irish Soda Bread

Makes one 8 inch round loaf


  • 1 cup blanched almond flour
  • 1 cup tapioca flour
  • 1 tablespoon coconut flour
  • 3 large eggs, room temperature
  • 2 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons apple cider vinegar
  • 1 1/2 tablespoons raw honey
  • 2 teaspoons caraway, separated in half
  • 1 tablespoon tapioca flour – for dusting on top
  1. Preheat oven to 350 F. Prepare a 8 inch round cake pan or spring form pan with parchment paper and put it in the center of a baking sheet. **I used a spring form pan – so easy to get the bread out of afterwards.
  2. In a large mixing bowl, combine the flours and eggs together. Add baking soda, salt, vinegar, honey and 1 teaspoon of the caraway seeds into the mixture. It will be like pancake batter.
  3. Pour into prepared pan with parchment paper. Sprinkle remaining caraway seeds on top along with the 1 tablespoon of tapioca flour. Let sit for 10 minutes.
  4. Bake for 30 minutes or until the outside of the bread is hard and brown. Let cool and serve warm or cold.

**Store in a airtight ziploc bag for a few days – place in refrigerator if desired.

And great served warm with ghee, butter or honey or all 🙂




2 thoughts on “Paleo Irish Soda Bread

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