This Easy Irish Soda Bread Machine Recipe (GF Vegan) is similar to my original recipe, but this one is for the bread machine. From start to finish, it takes a little over one hour to mix and bake in a bread machine.
If this is your first time making gluten-free Irish soda bread, you’re in luck, as this is a great beginner recipe to make when you crave bread and need a quick recipe or to bake to celebrate St. Patrick’s Day.
Find the FULL RECIPE and PRINTABLE INSTRUCTIONS at the bottom of this post.
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Baking Tools
The bread machine will mix the ingredients for this recipe. The Irish soda bread dough can be combined with a stand mixer for the oven-baked version, although mixing by hand or the bread machine is easier and faster for this homemade bread recipe.
Here are the tools that you’ll need:
- Bread machine (bread maker)
- Large bowl
- Measuring cups/spoons (not necessary if weighing the ingredients)
- Digital kitchen scale
- Rubber spatula (soft silicone spatula)
- Whisk (silicone)
- Digital food thermometer
- Wire rack
Irish Soda Bread Recipe Ingredients
You won’t need whole wheat flour, white vinegar, dry buttermilk or dairy for this gluten-free, vegan version, as yogurt will be the sour, creamy and one of the liquid ingredients for this Irish soda bread recipe.
You’ll need the following ingredients:
- Whole psyllium husk
- Water (warm 110°F)
- Pure maple syrup
- Plain vegan yogurt (not too cold; closer to room temperature is better)
- GF oat flour
- Brown rice flour
- Sorghum flour
- Tapioca starch
- GF baking powder (includes baking soda)
- Sea salt
- Raisins (Thompson, golden, currants, sultanas, etc.), optional
- Caraway seeds, optional
- Topping: pure maple syrup & plain vegan yogurt, optional
Traditionally, Irish soda bread recipes might include homemade buttermilk soured with a tablespoon of lemon juice, but doing so for this vegan version is not necessary.
If you love fresh lemon juice or lemon (or orange) zest, you can definitely add a bit to the dough mixture. It will add flavour and will help the texture be a bit softer. If you add lemon juice, start with one teaspoon; you can always add more next time. Same for the zest, a full teaspoon is probably enough for this recipe.
Gluten-Free Vegan Irish Soda Bread Machine Recipe Video
Recipe Instructions
Prepare the portion of yogurt for the recipe so it’s not too cold when you use it, and warm up some water. I use my kettle to boil water, pour out the portion I need and let it cool to 110°F.
Insert the mixing paddle into the bread machine pan, then add the psyllium and warm water and mix/whisk with a small soft spatula. Add the maple syrup and yogurt and mix a little bit more.
In a large mixing bowl, combine and whisk the dry ingredients. Transfer them over the wet ingredients, including the raisins caraway seeds. Secure the bread machine pan into the bread machine.
Choose the RAPID or BASIC setting (whichever setting is just over 1 hour in total), and press START. With a soft spatula, help the machine mix the ingredients by scraping down the sides and corners of the bread pan. When the mixing cycle is complete, remove the paddle (optional), fix the dough, brush with the topping mixture, score with a cross (watch video), and close the lid to bake (let the machine finish the setting you initially selected). Do not open the lid while the dough is baking.
NOTE: The bread machine setting options will vary depending on the bread machine (or bread maker). For some machines, the QUICK BREAD setting might be perfect from start to finish, but for others, the BASIC or RAPID setting might be best if the total time is shorter. It’s also possible to use the DOUGH option or another setting to mix for 5-10 minutes, then remove the mixing paddle, shape the dough, brush the top, score a cross, and set the BAKE setting for 1 hour and 10 minutes (1:10) up to 1 hour and 20 minutes (1:20).
TIP: Unsure how long to bake for? If using the BAKE option, set it for longer, for example, 1 hour 20 minutes (1:20). You can always stop the bread machine sooner if the Irish bread is ready.
At the 1 hour and 10-minute mark, check on the bread. If the crust feels harder, the edges are golden, and the internal temperature reaches 210°F, it’s ready. Remove the pan from the bread machine and let it cool in the pan for 5-10 minutes.
Remove the bread from the pan and finish cooling on a wire rack. For this recipe, try cooling the bread for at least 1 hour. Slice or break off a piece and enjoy it with your favourite buttery spread, fresh jam, or both!
Oven-Baked Instructions
You will need a baking sheet, a cast iron pan or a Dutch oven with unbleached parchment paper to bake the dough in the oven. A preheated oven is always highly recommended when baking bread. Follow this link for the oven-baked instructions.
Conclusion
One could debate this being anything but an authentic Irish soda bread recipe. The fact that it’s gluten-free and vegan automatically makes it a non-traditional Irish soda bread.
Ultimately, this easy bread recipe is incredibly tasty, and the smell of fresh bread baking might convince you that this version is just as amazing as any other kind of real Irish soda bread. I dare you not to eat the whole loaf in just one sitting!
More Bread Machine Recipes
- Gluten-Free Vegan Bread Machine Loaf
- Easy To Make Low-Carb Flaxseed Bread Machine Recipe
- Bread Machine Tips for Gluten-Free Vegan Recipes
- Caputo Gluten Free Flour: Review & Recipes (Bread & Pizza Crust)
Gluten-Free, No Eggs or Dairy Bread Machine Cookbook
Available on Amazon
Easy Irish Soda Bread Machine Recipe (GF Vegan)
- Prep Time: 15 minutes
- Cook Time: +/-1 hour
- Total Time: 1.5 hours
- Yield: 1 loaf 1x
- Category: Breads
- Method: Bread Maker
- Cuisine: Plant-Based, Gluten-Free, Vegan, Nut-Free, Allergen-Friendly
- Diet: Gluten Free
Description
Making Irish soda bread in a bread machine is a fantastic way to prepare, bake and enjoy fresh bread in less than a couple of hours.
Ingredients
- 14g (2 rounded tablespoons) whole psyllium husk
- 240g/240ml (1 cup) warm 110°F water
- 18g (1 tablespoon) pure maple syrup
- 250g (1 cup) plain vegan yogurt*
- 90g (1 cup) GF oat flour**
- 90g (3/4 cup) brown rice flour
- 90g (3/4 cup) sorghum flour
- 60g (1/2 cup) tapioca starch
- 14g (1 tablespoon) GF baking powder***
- 3g (1/2 teaspoon) sea salt
- 50g (1/3 cup) raisins (optional)
- 1/2 tbsp caraway seeds (optional)
Topping: 1 tbsp pure maple syrup, 1 tbsp vegan yogurt (optional)
Instructions
- Prepare the portion of yogurt for the recipe so it’s not too cold when you use it, and warm up some water. I use my kettle to boil water, pour out the portion I need and let it cool to 110°F.
- Insert the mixing paddle into the bread machine pan, then add the psyllium and warm water and mix/whisk with a small soft spatula. Add the maple syrup and yogurt and mix a little bit more.
- In a large mixing bowl, combine and whisk the dry ingredients. Transfer them over the wet ingredients in the bread machine pan, including the raisins and caraway seeds. Secure the bread machine pan into the bread machine.
- Choose the RAPID or BASIC setting (whichever setting is just over 1 hour in total), and press START. With a soft spatula, help the machine mix the ingredients by scraping down the sides and corners of the bread pan. When the mixing cycle is complete, remove the paddle (optional), fix the dough, brush with the topping mixture (to get a nice golden crust), score with a cross (with a bowl/dough scrapper or a large sharp knife, see video), and close the lid and bake (let the machine finish the setting you initially selected). Do not open the lid while the dough is baking.
- NOTE: The bread machine setting options will vary depending on the bread machine (or bread maker). For some machines, the QUICK BREAD setting might be perfect from start to finish, but for others, the BASIC or RAPID setting might be best if the total time is shorter. It’s also possible to use the DOUGH option or another setting to mix for 5-10 minutes, then remove the mixing paddle, shape the dough, brush the top, score a cross, and set the BAKE setting for 1 hour and 10 minutes (1:10) up to 1 hour and 20 minutes (1:20).
- TIP: Unsure how long to bake for? If using the BAKE option, set it for longer, for example, 1 hour 20 minutes (1:20). You can always stop the bread machine sooner if the Irish bread is ready.
- At the 1 hour and 10-minute mark, check on the bread. If the crust feels harder, the edges are golden, and the internal temperature reaches 210°F, it’s ready. Remove the pan from the bread machine and let it cool in the pan for 5-10 minutes.
- Remove the bread from the pan and finish cooling on a wire rack. For this recipe, try cooling the bread for at least 1 hour. Slice or break off a piece and enjoy it with your favourite buttery spread, fresh jam, or both!
Notes
*For this recipe, I tested Yoggu! Original Plant-Based Yogurt (Sugar 0g)—superb 4-ingredient product. Silk plain (unsweetened) vegan coconut is excellent, too. If you’re not allergic to nuts, there are many other brands of vegan yogurts available.
**Milling/grinding GF oats into flour creates the freshest oat flour.
***My homemade GF baking powder contains tapioca starch, cream of tartar and baking soda. I also often use Bob’s Red Mill GF Baking Powder. It has different ingredients, including cornstarch. NOTE: Some brands of GF baking powder can leave an odd taste when too much is added to a recipe. If unsure, start with 2 teaspoons; if it’s enough, great! If the bread doesn’t rise much, add up to 1 tablespoon for the next bake.
SUBSTITUTIONS
Substitute pure maple syrup with coconut palm sugar.
Substitute plain vegan yogurt with plant milk (i.e. homemade hemp milk) soured with 1 tablespoon of apple cider vinegar, fresh lemon juice or white vinegar. It will work, but it won’t be as tasty as yogurt!
Substitute GF oat flour with almond meal/flour by weight (if not allergic to nuts).
Substitute tapioca starch with potato starch.
Substitute sorghum flour with millet flour.
Substitute brown rice flour with light buckwheat flour.
Use any raisins (Thompson, golden, currants) or leave them out.
(NOT Tested Yet) Replace the flour combo and starch by weight (grams) with a 1:1 gluten-free flour blend. Adding whole psyllium husk might not be necessary if your GF flour blend includes xanthan gum.
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