Need a quick, easy bread to go with your soup tonight? Have no fear, dairy free Irish soda bread is here! This quick and easy bread looks fancy, but it’s a cinch to make. It’s also perfect for your St. Patrick’s Day meal!
It’s getting easier to find dairy free bread at the store these days, but does anything beat a crusty loaf fresh out of the oven? Yet few of us have time to make yeasted bread from scratch on a weeknight! Enter this delicious dairy free Irish soda bread. It’s crusty on the outside, soft and slightly sweet on the inside, and tastes divine with any soup or stew you throw at it. Or want to dip it into.
Your Secret Weapon – Dairy Free “Buttermilk” Substitute
The secret to helping this bread rise is the dairy free “buttermilk” substitute. Combining full-fat coconut milk with apple cider vinegar (or lemon juice) adds a delicious tang and acts just like real dairy buttermilk. To measure out your buttermilk substitute, make sure you add the vinegar to the measuring cup first, and then fill it up the rest of the way with your coconut milk.
If you can’t use coconut milk, be sure to use a vegan milk that has a higher fat and/or protein content to help keep the bread tender. For example I’ve tried using unsweetened oat and rice milk, and they don’t work quite as well, but soy milk works great. Use what works best for your family and allergies!
No Knead to Worry About Kneading
Sorry, I couldn’t resist. This dairy free soda bread rises best and stays tender when it’s handled as gently as possible. If you’re familiar with baking biscuits or scones, the principle here is the same. You only want to knead the dough just until the ingredients are combined and hold together as a dough. Don’t over knead!!!
Mix the dough in your bowl with a spatula just until it starts to come together as a shaggy dough. Not all of the flour will be mixed in yet, and that’s okay! Turn the dough out onto your floured countertop and gently fold it over itself and press down about 10 times. Gather up the loose flour/dough bits as you go. The folding action creates layers inside the dough that make the loaf puff up and rise! It should form a soft ball that you can shape and place on your parchment paper-covered baking sheet.
Making Dairy Free Irish Soda Bread Allergy-Friendly for You!
As written, this recipe is dairy free, sunflower free, and nut free. It can be soy free depending on the vegan butter you use. If you’d like to make this recipe egg free, use your favorite commercial egg replacer for best results. Flax, chia, and applesauce “eggs” do not work in this recipe.
I have not tried this recipe with gluten free flour, because I think the ratios of liquid to flour might have to be adjusted for that. If you try it, please let me know how it turns out!
I use dried currants because they are easy to find without sunflower oil, and I prefer the smaller bits of fruit. But you can also swap out the currants for other dried fruits like dried cranberries or golden raisins.
Leave a comment below and rate this recipe if you try it and love it! Share your creations on Instagram and tag me @coffeetableeats
This recipe is adapted from Taste of Home.
Dairy Free Irish Soda Bread
The fresh, crusty Irish soda bread you've been dreaming of! Perfect for St. Patrick's Day or serving with your favorite soup or stew, this delicious dairy free bread will be on your table in no time. It's also delicious the next day toasted with jam!
Ingredients
- 2 tsp. apple cider vinegar
- 1 1/3 c. full-fat coconut milk (see recipe for measuring instructions)
- 4 c. all-purpose flour
- 1/4 c. granulated sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1/4 c. vegan stick margarine (keep cold, do not set out on counter beforehand)
- 1 large egg, whisked
- 1/2 c. dried currants
Instructions
Notes
- We use Earth Balance vegan baking sticks in this recipe, but feel free to use whatever baking margarine is best for your family. You cannot use margarine out of a tub, it will be too soft and your bread will not rise properly.
- You may replace the dried currants with a different dried fruit like cranberries or golden raisins. Anything larger that that will need to be chopped up into tiny pieces.
- You may replace the full-fat coconut milk with a different vegan option that has a higher fat or protein content. We have tried this recipe with unsweetened oat milk and rice milk, and neither worked well. But soy milk does work well. I imagine cashew or something similar would work well too, but obviously then it will not be nut free.
- To make this egg free, use your favorite commercial egg replacer. Flax, chia, and applesauce "eggs" do not work well in this recipe.
Nutrition Information:
Yield: 12 Serving Size: 1 Amount Per Serving: Calories: 275Total Fat: 10gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 16mgSodium: 385mgCarbohydrates: 41gFiber: 2gSugar: 8gProtein: 6gNutrition facts may vary based on the ingredients, swaps, and products used.