Irish Soda Bread Buns- Gluten-Free and Wheat-Free

Gluten-Free Goddess Irish-Inspired Soda Bread Rolls with Raisins

Gluten-Free Goddess Irish-inspired soda bread bun rolls.

To all you brave and plucky souls weathering this record breaking Winter... hold on. Spring is poised to sprout. I just know it. Despite the frigid fingers of wind that unwrap your scarf and creep-sneak down your spine. Despite the tawny, snow beaten grass that twists between wind blown twigs and scattered patches of silvered ice to the edge of the winter weary woods. Despite the wild and wooly roar of March's lion--- you can feel it. Right?

Green is coming.

Happy (almost- it's coming- hold on) Spring!

And here is an Irish soda bread inspired bun recipe to celebrate.

Gluten-Free Goddess Irish-Inspired Soda Bread Rolls with Raisins
Warm from the oven soda bread buns with raisins.
Gluten-Free Goddess Soda Bread Buns with Raisins
Not exactly Irish. But oh so yum.

Karina's Gluten-Free Wheat-Free Irish-Inspired Soda Bread Buns- or Rolls

Recipe originally posted March 17, 2013 by Karina Allrich.

What to call them? It's not exactly a roll. Or a scone. Or a muffin. It could be a bun, I suppose. (Do we care?) These raisin studded babies rise like champs, with a golden brown top and tender middle. Warm from the oven, their delightful, simple goodness satisfies the wee bit of Irish soul in all of us- gluten-free or not.


1 cup sorghum flour
1/2 cup almond flour
1/2 cup potato starch (not potato flour)
1/2 cup light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon fine sea salt
2 large organic free-range eggs, beaten
1/3 cup oil
1/2 cup non-dairy milk
1 tablespoon Vegenaise (or mayo)
1/2 teaspoon almond extract
1 cup organic raisins or currants


Preheat the oven to 375º. Grease a 12-muffin pan, or line with paper liners.

In a mixing bowl, whisk together the sorghum flour, almond flour, potato starch, baking powder, baking soda, xanthan gum and sea salt.

Add in the eggs, oil, non-dairy milk, Vegenaise and almond extract. Beat until you achieve a smooth, stretchy batter- about two minutes.

Stir in the raisins (or currants) by hand.

Spoon the batter into twelve muffin cups. Smooth out tops with a quick swirl, using two wet fingers.

Bake in the center of a hot oven for 22 minutes until the tops are domed and golden, and firm to a light touch.

Serve warm.

Soda style breads and rolls are always best fresh baked. Wrap, bag and freeze leftovers for preserving optimum texture.

Makes 12 rolls.


Stir in a teaspoon or two of caraway seeds if you prefer your soda bread buns with a hint of caraway.

Use dairy if you prefer. We used organic non-GMO soy milk.

These rolls have a subtle sweetness. They pair beautifully with soup, chili, stew and old fashioned roasted dinners.

For breakfast and tea time, serve warm with butter and jam.

Recipe Source:

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Gluten-Free Goddess Irish-Inspired Soda Bread Rolls with Raisins
(Not quite Irish) Soda Bread Rolls - it's hard to eat just one.

For substitution help, please see my guide to baking with substitutions here.

xox Karina


mygijourney said...

These look like a delicious breakfast! Thanks for posting! I'm new to the gluten free diet, and now I'm obsessed with finding tasty substitutes for what I once loved!

ksmith615 said...

These look like just what the doctor ordered this the vegenaise/mayo ingredient something that could be subbed with greek yogurt or left out entirely? I want to make sure I don't leave out something that is key to the deliciousness of these babies. Many thanks for all of your amazing recipes! You've never steered me wrong :)

Karina said...

K- I put the Vegenaise in the recipe to add a hint of tartness- much like buttermilk, or sour cream- so yogurt would be akin to that- though not as thick as creamy. Thank you for your kind words! Karina

Rach said...

I am eager for Spring.

And: wow & yum!

brenda said...

Karina - Happy Spring ! You must have read my mind as I had just made the Irish soda bread last week and thought it would be great to have a smaller version in a bun or scone. I served your soda bread to workmates for St. Patrick's Day and everyone raved about it. Thank you so much for all the thoughtfulness and care you put into providing your wonderful gf recipes.

Deb said...

Delicious, Karina! I used dried cranberries as I have a plethora and they are just fabulous. Thank you for sharing!

briita said...

we just ate these fresh out of the oven with butter and they are amazing. added the full 2tsp of caraway. thank you said...

What a lovely post! Too bad I missed it in time for St. Patty's Day, but these look like they'd make a great treat anytime.


englishrosec said...

Thank you for this blog, I discovered it when searching for GF cookies (got a craving going!) I'm going to be reading more closely.
On reading your "First Steps" page, two things struck me:
1) You are unapologetic about your diet - thank you for this, I am fed-up with being treated like a fussy-eater child when I ask for food that dowsn't make me ill
2) Shampoos etc Your approach is very sensible - remember that your skin is an organ that absorbs what is put on to it. I'm allergic to painkillers (paracetamol, iboprufen etc) so I tried a topical iboprufen gel one day. Two hours later, I had the same stomach pains as with the tablets - and yes, I had thoroughly washed my hands (4 times!) after application. I remember hearing of a demonstration that rubbed garlic into someone's soles - within a few hours, they could taste garlic.

After reading your post (from 2011) on sugar, I will be looking at going sugar free. I don't (think) I eat a lot of sugar...but I bet I eat more than I think!!

Thanks again!

sandy said...

My boyfriend requested irish soda bread this year, and I have never had it, being gluten free for 20 odd years, I walk past the bread isle quickly, (taking a few wifs of the fresh bread). I did get him regular irish soda bread, but I will have to try this recipe!

ksmith615 said...

Karina - These are INCREDIBLE. So flippin' good. I'm a week or so late on the St. Paddy's theme but these made up for any soda bread craving that might have been lingering. Thank you!

Liz L said...

Just wanted to say thank you thank you for your wonderful recipes... and beautiful photos. Your work is amazing. I recommend your site to all my friends and clients!

Faerie Kissed Naturals said...

I have seen gluten free all purpose flour. Could this be used ? My mother recently was diagnosed with a gluten intolerance and I know if she has to mix flours she won't even try a recipe as this is new to her. Thanks for your time.

GJ said...

I just LOVE your blog....and for the first time I made a bread that actually came out - thank you! It was the Skillet Cornbread, it was absolutely delicious! My GF bread baking skills have been running along the lines of little cannonballs or discus'...I was beginning to think that I should just bake the equipment for the local track & field and forget food.

I have a question about the amount of salt and sugar in this (GF Soda Bread Bun Rolls). I've tested prediabetes a few times, so I need to pay attention to my sugar. Also, my kidneys don't work right, so I have to watch my salt. Would it have much affect on this recipe if I were to reduce the sugar along with salt and either the baking soda or baking powder? Would you have an idea by how much...half sugar, cut the salt to 1/4t, and the baking soda & powder?

Again, thanks so much.

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