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Annika's Irish Soda Bread

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Recipe Information

Category: Breads
Recipe Created By: Amy Hugon


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2 1/2 cups gluten-free flour blend
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp xanthan gum
1/2 cup margarine, softened
1 cup raisins
1 1/2 Tbsp Ener-G Egg Replacer mixed with 2 Tbsp water
1 1/2 cups rice milk, soured with 1 tsp lemon juice


Beat all ingredients together in large bowl. This will form a ball. Shape dough into a round ball, place on ungreased cookie sheet, and flatten slightly. This should form a circle about 8" in diameter.

Bake at 350 °F for 55 minutes or until done.


I use equal parts rice flour, tapioca starch, and cornstarch.


To make a lower fat version, you can replace the margarine with 3 Tbsp margarine + 1/3 cup applesauce. It will still taste good but the texture will not be as good.

The soured rice milk can be replaced with any soured milk or milk alternative.

If able to use eggs, replace the egg replacer mixture with 1 whole egg.

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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