Low-FODMAP Diet Irish Soda Bread

Low-FODMAP Diet Irish Soda Bread

Growing up on Long Island, NY I have some very fond memories of St. Patrick’s Day.  Dressing in green, decorations around my house, listening to music (especially The Chieftains), going to the town parade (and I loved the parade in Southie in Boston when I lived there in my 20’s) and the celebrations around my community.  Both my Mother and Father had parents of Irish backgrounds, so I was very much influenced by the culture.  It was a part of your daily life in so many ways.

We have many proud Irish and American-Irish people in the area that I grew up, and even if you weren’t Irish or a descendant of the care-free country, you could still be considered Irish on St. Patrick’s Day!  I think that’s pretty much the way it is across the U.S. 🙂

One of the things I miss most about St. Patrick’s Day back in New York was being with family.  I loved going to my Uncle’s house and smelling corned beef and cabbage, and Irish Soda Bread in the kitchen.

Growing up, I wasn’t following a gluten-free diet like I do now for Hashimoto’s disease (since 2014), and I haven’t had Irish Soda Bread in a few years, SO, this week I really wanted to find a gluten-free recipe.  I found one by Michelle Palin of My Gluten-free Kitchen and I adapted it to be low-FODMAP for you.  The difference?  I included caraway seeds, raisins instead of currants, and instead of regular dairy buttermilk, I made a “buttermilk” using coconut milk and vinegar.  I also just called for melted butter to brush over the dough.

Feeling Frustrated? Learn the Differences of Gluten-Free, Wheat-Free for the Low-FODMAP Diet

Low-FODMAP Irish Soda Bread


  • 3 cups (375g) good quality all-purpose gluten-free flour blend* I used Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
  • 1 tsp. xanthan gum (omit if flour blend already has xanthan – I did not have to use as the flour I used already has xanthan)
  • 1/4 cup granulated sugar
  • 1 tsp. baking soda
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup (1 stick =8 Tbsp.) cold, unsalted butter
  • 6 tablespoons raisins
  • 1 tablespoon caraway seeds
  • 1 can coconut milk
  • 1 tablespoon rice wine vinegar or 1 tablespoon lemon juice
  • 1 egg, room temperature


  • 1 Tbsp. melted butter


  1. Preheat oven to 375° F (190° C). Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a large bowl, combine the gluten-free flour, xanthan gum (if needed), sugar, baking soda, baking powder, and salt.
  3. Using a pastry cutter or two knives, cut the butter into the flour mixture until pea-sized crumbs.
  4. Stir in the raisins and caraway seeds.
  5. Measure 1 cup of the canned coconut milk and pour it into a bowl.  Add in vinegar or lemon juice.  Use a handheld blender or stir vigorously to break up the coconut cream and mix together the vinegar or lemon juice.  Let stand for at least 5 minutes.
  6. Add egg to “buttermilk” and blend or stir vigorously again.  Pour into bowl with flour/butter mixture.
  7. Start with a spatula to gently stir, then switch to using your hands to mix the batter together to form a wet dough that you can form into a ball.  You can also use the spatula to pat on the dough to form it into shape.  Place on the parchment paper lined baking pan.
  8. Using a pastry brush, brush the whole loaf with the melted butter.
  9. Use a knife to cut an X shape in the top of the loaf.
  10. Bake at 375° for about 50-55 minutes, or until golden brown and no wet batter visible in the slit.
  11. Let cool on pan for 10 minutes, then move to cooling rack to cool completely before slicing. Serve with tea like black tea, peppermint tea, green tea, white tea, chai or dandelion tea (made weak with water), or the FODMAP Friendly Tea Co’s Grace Tea (available in Australia).

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