Cheddar & Bacon Irish Soda Bread Rolls. (Gluten/Grain/Dairy/Soy Free.)

Cheddar & Bacon Irish Soda Bread Rolls. (Gluten/Grain/Dairy/Soy Free.)

Love Irish Soda Bread? If so you will swoon over this new flavor variety. Bacon and cheddar are always a perfect match and they especially compliment the flavor and texture of soda bread. I love these rolls warmed up with a dab of earth balance. Serve them with any meal that you would normally enjoy biscuits with. Cut in half with an egg placed on top, with soups or stew, to go with a salad.. the options are endless!

These rolls are filling, you won't need more than one per person. (Though you might find your family reaching for seconds, as they are quite delicious!)

Cheddar & Bacon Irish Soda Bread Rolls


  • 2 1/2 packed cups blanched almond flour.
  • 1/2 cup potato starch
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 2 teaspoon vinegar (any variety)
  • 1 1/2 cups shredded cheese ( regular cheddar or nondairy cheese of choice)
  • 1/2 cup cooked crispy bacon, chopped
  1. Preheat oven to 35o degrees and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the almond flour, starch, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk together the eggs and vinegar and add to the dry mix.
  4. Add the cheese and bacon and mix together until it forms a dough.
  5. Oil your hands and roll out 6 balls of dough of equal size onto the parchment. Score each roll with a lightly oiled knife.
  6. Bake for 25 minutes and let cool. (The rolls should be hard to touch and lightly golden on the bottom.)

Recipe Notes:

  • Daiya "cheese" is usually what I select to work with as it is free of soy, dairy AND grain. For those with less sensitivities the brand "Go Veggie" is a great option too!
  • In my baking ventures I have discovered that some brands of baking soda are much stronger in flavor than others. My favorite brand by far is Bob's Red Mill.. the flavor is not dominating and therefore you can get away with using more in recipes. I highly recommend using it in this recipe. IF you do not have bobs red mill baking soda- I suggest using only 1 1/2 Tsp. Baking Soda instead of the full 2 tsp to avoid a strong aftertaste.
  • Instead of blanched almond flour feel free to use another homemade nut or seed flour. Sunflower seed flour reacts to baking soda and powder and turns green if you surpass a certain amount of baking powder per cup of flour. Therefore I do not recommend sunflower seed flour for this particular recipe.
  • To make your own Nut or Seed flour: simply run the nut or seed in a high powdered blender or coffee grinder until you have a super fine flour. (If the flour is course- the bread may end up a little doughy rather than cooked through. When a flour is not finely ground it cannot soak up nearly as much liquid in the oven.)
  • Coconut flour or any of the starchy grain based flours will NOT work in this recipe.



Brittany Angell

5 comments | Leave your own

  1. Ruth

    What about tapioca starch instead of potato starch?

  2. Trudy

    Do you think this will come out ok if I just use 3 egg yolks? We’re “egg free” but had some recent testing done and it seems that my son is only allergic to the egg white part. Maybe 4 egg yolks to make up the difference?

  3. Annette

    Brittany can you use almond meal as that is more readily available and affordable where I live. Also can you use this recipe to make the traditional with the currants? Thanks recipe sounds tasty

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