Almond Flour Irish Soda Bread

Not only is this loaf fun to make, it looks lovely and has just a hint of sweetness. Feel free to vary the seasonings and add-ins for a different flavor.

Serves: 8Hands-on: 15 minutesTotal: 50 minutesDifficulty: Easy

Serves: 8


  • 2 cups blanched almond flour
  • 3⁄4 cup arrowroot starch
  • 1 1⁄2 tsp. baking soda
  • 1⁄4 tsp. sea salt
  • 1⁄4 tsp. caraway seeds
  • 1⁄2 cup golden raisins
  • 1⁄2 cup dried currants
  • 2 large eggs
  • 2 Tbsp. honey
  • 1 Tbsp. apple cider vinegar
  • 2 Tbsp. water, divided
  • 1 large egg white


  • Preheat the oven to 350°F. Line an 8 " cake pan with parchment paper and then grease with nonstick cooking spray.
  • In a large bowl, whisk the almond flour, arrowroot starch, baking soda, sea salt, caraway seeds, raisins, and currants. In a smaller bowl, whisk the eggs, honey, vinegar, and 1 tablespoon water. Mix the wet ingredients into the dry ingredients and stir until you have a thick dough.
  • Wet your hands with olive oil or water and pour the dough into the pan. Shape the dough gently with your wet hands into a pretty round loaf. Using a very sharp, serrated knife, gently slice a cross into the top of the loaf.
  • In a small bowl, beat egg white with 1 tablespoon warm water. Lightly brush the top of the loaf with the egg white mixture. Bake for 25 minutes until a toothpick inserted in the center of the loaf comes out clean.
  • Allow the bread to cool for 10 minutes in the pan and then transfer to a wire rack to finish cooling completely.