Paleo Irish Soda Bread

Print

So I was standing in line at our local Sprouts Market a week or so ago and they were sampling their warm out of the oven Irish Soda Bread, you know…the gluten variety…ya so totally had to pass, but it was one of those moments when you’re feeling a bit outta the tasting scene! Oh, not to mention it was slathered with Kerry Gold butter! So instead of feeling deprived for too long at all, I set out to make a version we could all enjoy!!

Further Food Nutritionist Commentary:

For those of us who don't know, soda bread is a type of quick bread that uses baking soda instead of yeast to leaven. Cassava flour is a great replacement here for traditional white flour. It is made from the yuca root so it is gluten-free for those with Celiac disease or gluten intolerance. Just 1 cup has 14% of your daily fiber! Make sure to add those yummy optionals to this recipe. You can boost the nutrition of this bread by adding nuts and dried fruits.

By Paige Geimer

Paleo Irish Soda Bread

  • Prep Time:10 minutes
  • Cook Time:50 minutes
  • Servings: 10

Ingredients

Dough
roughly a tablespoon of butter or fat of choice for cast iron skillet or baking sheet
2½ cups Otto’s Cassava Flour
1¾ teaspoon Redmond Kosher Salt
1⅛ teaspoon baking soda
4 tablespoons softened grass-fed butter
2 cups raw milk buttermilk**
Wash
¼ cup grass-fed butter, melted
¼ cup raw milk buttermilk
optional add ins: shredded grass fed cheese, raisins, chopped nuts…your choice

Instructions

1. Pre-heat oven to 450°
2. Rub a small amount of butter or coconut oil on the bottom of a 12″ cast iron pan or dutch oven.
3. In a medium bowl, combine Otto’s cassava flour, Redmond Kosher salt and baking soda until well combined. We used a whisk to fluff it up!
4. Add butter to flour mixture and use your finger tips to work it in, doesn’t have to perfectly distributed…this is a rustic bread, so just get it worked in, so it’s fairly easily dispersed.
5. Make a well with your finger tips in the middle of the flour mixture and then pour all the buttermilk into the center. Using a wooden spoon begin slowly stirring to combine. DO NOT OVER MIX this dough, it will be more airy if you let it just come together.
6. Once it’s all combined, plop into the cast iron pan and shape lightly with your hands or a spatula into a dome.
7. Melt the ¼ cup butter in a small saucepan and then add the buttermilk, stir to combine and then brush on top of mounded dough with a pastry brush.
8. Cover cast iron pan with foil and bake for 25 minutes.
9. After the first 25 minutes, remove from oven and remove foil – brush again with butter/buttermilk mixture and return to oven without the foil for another 15 minutes.
10. Remove from oven, apply more butter/buttermilk mixture… Optional step: At this point we sprinkled on some more shredded cheese and some chopped chives. Totally optional, but if you’ve possibly added nuts to the dough, you may consider sprinkling on some finely chopped nuts…but certainly optional! Bake for 15 more minutes.
11. Remove from oven, apply more butter/buttermilk mixture and bake for 10 more minutes.
Remove from oven again and carefully lift up dough with a large spatula and thump the bottom crust…it should sound hollow….if it passes the sound test, you’re all done! If not bake for an additional 5-7 minutes.
12. If you want, you can brush one last time with the last of the butter/buttermilk mixture and bake for 5 more minutes just to give it a few more minutes to brown up.
13. Remove from oven and let it set for about 15 minutes…if you try to cut or tear into this loaf piping hot, you will smoosh it and it will have a gummy texture. Patience…patience!! It will still be warm after 15 minutes…remember it was 450° inside that oven!!
14. Tear into chunks or cut into slices and slather with some butter or jam…or both!!!! It makes wonderful toast as well!!
*to make coconut milk buttermilk, add 1 T apple cider vinegar to 1 cup of coconut milk, whisk together and let it set for 5-7 minutes. **to make raw milk buttermilk, add 1 T apple cider vinegar to 1 cup of coconut milk, whisk together and let it set for 5-7 minutes.

1. Pre-heat oven to 450° 2. Rub a small amount of butter or coconut oil on the bottom of a 12″ cast iron pan or dutch oven. 3. In a medium bowl, combine Otto’s cassava flour, Redmond Kosher salt and baking soda until well combined. We used a whisk to fluff it up! 4. Add butter to flour mixture and use your finger tips to work it in, doesn’t have to perfectly distributed…this is a rustic bread, so just get it worked in, so it’s fairly easily dispersed. 5. Make a well with your finger tips in the middle of the flour mixture and then pour all the buttermilk into the center. Using a wooden spoon begin slowly stirring to combine. DO NOT OVER MIX this dough, it will be more airy if you let it just come together. 6. Once it’s all combined, plop into the cast iron pan and shape lightly with your hands or a spatula into a dome. 7. Melt the ¼ cup butter in a small saucepan and then add the buttermilk, stir to combine and then brush on top of mounded dough with a pastry brush. 8. Cover cast iron pan with foil and bake for 25 minutes. 9. After the first 25 minutes, remove from oven and remove foil – brush again with butter/buttermilk mixture and return to oven without the foil for another 15 minutes. 10. Remove from oven, apply more butter/buttermilk mixture… Optional step: At this point we sprinkled on some more shredded cheese and some chopped chives. Totally optional, but if you’ve possibly added nuts to the dough, you may consider sprinkling on some finely chopped nuts…but certainly optional! Bake for 15 more minutes. 11. Remove from oven, apply more butter/buttermilk mixture and bake for 10 more minutes. Remove from oven again and carefully lift up dough with a large spatula and thump the bottom crust…it should sound hollow….if it passes the sound test, you’re all done! If not bake for an additional 5-7 minutes. 12. If you want, you can brush one last time with the last of the butter/buttermilk mixture and bake for 5 more minutes just to give it a few more minutes to brown up. 13. Remove from oven and let it set for about 15 minutes…if you try to cut or tear into this loaf piping hot, you will smoosh it and it will have a gummy texture. Patience…patience!! It will still be warm after 15 minutes…remember it was 450° inside that oven!! 14. Tear into chunks or cut into slices and slather with some butter or jam…or both!!!! It makes wonderful toast as well!! *to make coconut milk buttermilk, add 1 T apple cider vinegar to 1 cup of coconut milk, whisk together and let it set for 5-7 minutes. **to make raw milk buttermilk, add 1 T apple cider vinegar to 1 cup of coconut milk, whisk together and let it set for 5-7 minutes.

Nutrition Information

Per Serving:  Calories: 240; Total Fat: 12 g; Saturated Fat: 7 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 27 mg; Sodium: 671 mg; Potassium: 0 mg; Carbohydrate: 28 g;  Fiber: 2 g; Sugar: 3 g; Protein: 2 g
Nutrition Bonus:
Vitamin C: 2%; Vitamin A: 5%; Iron: 2%; Calcium: 5%;
Print

Leave a comment

Your email address will not be published.

5 thoughts on “Paleo Irish Soda Bread

  1. Ann

    Hi. I am an experienced bread maker. I followed your directions to a tee. I didn’t leave the bread in for the additional 5 to 7 minutes as the bottom of the bread and the edges had burned and the top had browned too much.
    After being out of the oven for about 30 minutes, I cut into the bread and it was not done inside. The only thing I can think of that may have gone wrong was that I used a Dutch oven (without its lid) which is a lot deeper than a cast iron skillet. Or, perhaps 450 degrees is too high in my oven. What do you suggest? I would like to try it again.
    Thanks

    Reply
    1. Back porch paleo Post author

      Hello Ann!

      Thanks so much for reaching out to us and so sorry this rustic bread loaf didn’t turn out for you. Since oven temps can vary so much, I would definitely say go with the lower oven temperature as it sounds like the outside got far too done before allowing the inside to bake completely. Maybe go down to 425? Also, having never baked it in a deeper pan, I’m not certain that was an issue, however this could also lend itself to more heat circulating around the loaf as it bakes. If you don’t have a cast iron skillet, maybe you could even try a baking sheet instead of the dutch oven. Thanks for trying out this recipe and please let me know if you have any other questions and good luck! Also…please visit our blog for lots of other fun grain/gluten free recipes! ~Michelle from https://backporchpaleo.com/

      Reply
  2. Lesya

    first attempt total disaster..adding two cups of raw buttermilk made it a sloppy mixture..no way you could mold this as normal dough.

    Reply
    1. Back porch paleo Post author

      Hello Lesya! Thanks for reaching out…we’re just getting home after traveling last weekend so we’re sorry that we didn’t respond sooner! This is a very rustic and shaggy dough, we have several pictures on our blog of what it should look like. I’ll paste a link below to this recipe so you can go take a look. It’s not going to have the texture of standard bread dough. I’m also wondering if the consistency of raw buttermilk may vary just a bit so maybe you wouldn’t need the full 2 cups. You could start with using 1 and half cups and then see if that gets you a better dough. Hope that helps out 🙂

      https://backporchpaleo.com/recipes-2/on-the-side/irish-soda-bread/

      Reply

Feel Amazing Everyday

with Further Collagen

  • Lose weight
  • Reverse aging
  • Strenghten bones and joints

Buy Now

Send this to friend