These mini gluten-free Irish soda breads are baked individually in a muffin pan, giving you eight small, golden loaves with a tender, slightly crumbly interior. Made with almond, coconut, cassava, and arrowroot flour, they are lightly sweetened and flavored with lemon zest, dried fruit, and an optional sprinkle of caraway seeds. They are especially good served warm, while the outside is still crisp, with a generous amount of butter or nut butter. Although naturally perfect for St. Patrick’s Day, they make a lovely breakfast or afternoon treat at any time of year.
One of my first gluten-free & lectin-free breads
When I first started exploring gluten-free and lectin-free baking many years ago, this Irish soda bread was one of the first quick breads I made. I was so happy to have something resembling bread in the morning, especially something warm that I could spread with a good chunk of butter.
It was also surprisingly simple to make. There was no yeast, starter, or long fermentation involved, and that early success opened my appetite for creating many more gluten-free and lectin-free recipes.
Why bake soda bread in a muffin pan?
Baking the dough in a muffin pan creates individual mini soda breads with plenty of golden crust. They are easy to portion, bake relatively quickly, and are just the right size for serving with breakfast or alongside a cup of tea.
They might look a little like muffins, but the texture and method are closer to a quick bread or scone. Cold butter is worked into the flour, the dough is handled gently, and each little loaf is scored with the traditional cross before baking.
A gluten-free flour blend with psyllium husk
The flour blend is made with almond flour, coconut flour, cassava flour, and either arrowroot or tapioca flour. Together, they create a grain-free dough with a tender but substantial texture.
An earlier version of this recipe used xanthan gum, but I now make it with psyllium husk flakes. The psyllium provides the binding this gluten-free dough needs while keeping the ingredient list simple.
Traditional Irish soda bread is made with buttermilk. For this dairy-light version, I make a quick nondairy “buttermilk” by combining hemp or almond milk with fresh lemon juice. You can use another unsweetened nondairy milk if that is what you have.
Choose your dried fruit
I originally made these mini soda breads with unsweetened dried cranberries. They add beautiful color and a pleasant tartness, but naturally sweetened cranberries can be difficult to find outside the United States.
Chopped dried figs and dates work beautifully too. You can use just one type of dried fruit or combine cranberries, figs, and dates. Whatever you choose, chop any larger fruit into small pieces so it is evenly distributed throughout the dough.
The breads in the current photographs were made with dried figs and psyllium husk. The cranberry photograph shows the earlier version made with xanthan gum, so the interior looks slightly different.
How to serve mini Irish soda breads
These are best served slightly warm, after resting for about 10 minutes. Enjoy them simply with salted butter, nut butter, or a little homemade jam.
Once completely cool, store any leftovers in a covered container. Gently warming them before serving will revive their texture.
If you like this mini gluten-free Irish soda bread, you can also try:
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Mini Gluten-Free Irish Soda Bread
- Prep Time: 35 minutes
- Cook Time: 20 minutes (up to 25 minutes)
- Total Time: 55 minutes
- Yield: 8 breads
- Category: Bread
- Method: Baking
- Cuisine: Irish
- Diet: Gluten-Free
Description
These mini gluten-free Irish soda breads are baked individually in a muffin pan, giving you eight small, golden loaves with a tender, slightly crumbly interior. Made with almond, coconut, cassava, and arrowroot flour, they are lightly sweetened and flavored with lemon zest, dried fruit, and an optional sprinkle of caraway seeds. They are especially good served warm, while the outside is still crisp, with a generous amount of butter or nut butter. Although naturally perfect for St. Patrick’s Day, they make a lovely breakfast or afternoon treat at any time of year.
Ingredients
Dry ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup cassava flour
- 1/4 cup arrowroot flour or tapioca flour
- 2 tablespoons psyllium husk flakes
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Remaining ingredients
- 75 grams (2.6 ounces) cold butter, cut into small cubes
- About 1/2 cup unsweetened dried cranberries, finely chopped dried figs, finely chopped dates, or a combination
- 2 pasture-raised eggs
- 1 cup unsweetened hemp or almond milk
- 1 1/2 tablespoons fresh lemon juice
- 5 teaspoons natural sweetener, such as monk fruit or allulose
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Caraway seeds, for sprinkling
Instructions
- Preheat the oven to 375°F (190°C). Grease eight cavities of a muffin pan with avocado oil, or line them with paper or silicone muffin cups.
- Make the nondairy “buttermilk.” Combine the lemon juice and hemp or almond milk in a measuring cup. Set it aside for a few minutes; depending on the milk used, it may thicken or curdle slightly.
- In a large bowl, thoroughly combine the almond flour, coconut flour, cassava flour, arrowroot or tapioca flour, psyllium husk flakes, baking powder, and salt.
- Add the cold, cubed butter. Toss the butter in the flour mixture, then gently press each cube between your fingers to work it into the dry ingredients. Add the dried fruit and toss again so the pieces are lightly coated with flour.
- In a separate bowl, whisk the eggs, nondairy “buttermilk,” and sweetener. Add the lemon zest and vanilla and mix well.
- Make a well in the center of the dry ingredients. Gradually add the wet mixture, combining with a spatula. As the dough becomes firmer, gently bring it together with your hands without overworking it. If the butter begins to soften, refrigerate the dough for about 10 minutes.
- Divide the dough into eight equal portions and place them in the prepared muffin pan. Gently shape and press the top of each loaf, then cut a cross into the surface. Sprinkle with caraway seeds.
- Place the muffin pan in the freezer for 10 minutes.
- Bake for 20 to 25 minutes, or until the mini breads are lightly golden on top. Allow them to cool for 10 minutes before serving.
Notes
Use cranberries, figs, dates, or any combination of the three (or other unsweetened dry fruits). Chop figs and dates into small pieces for even distribution. If using dried cranberries, look for an unsweetened variety.
The breads are especially good served slightly warm with butter or nut butter. Freeze and reheat for longer storage.
A reader previously reported making the recipe with flax eggs, but I have not personally tested that substitution.
4 Comments
Bennett Merchant
January 1, 2025 at 6:12 pmHello, I am wondering about the nutritional information for this recipe. How many calories per serving, how much protein, vitamin content, etc. Thanks – Bennett.
Claudia
January 2, 2025 at 3:43 amHi Bennett! I just added a nutrition label for this recipe, with all the details. You can find it under the recipe card. -Claudia
Tina
February 19, 2020 at 4:02 amCan the coconut flour be replaced with a different flour? I don’t like the taste of coconut.
Claudia
February 19, 2020 at 12:39 pmHi Tina, I didn’t try, so I’m not sure. If you decide to try, know that the ratio of coconut flour to other flours is 1:4. For example, to replace one tablespoon of coconut flour you need 4 tablespoons of almond flour. If it works let us know.