A gluten-free soda bread | Recipe

The nice thing about soda breads is that they are quick and easy to prepare and no yeast is required. This one uses two gluten-free flours: buckwheat for its robust flavour and wholegrain rice flour which gives lightness to the flavour and texture.

Gluten free soda bread
You will need

Buckwheat flour – 250g
Wholegrain rice flour – 250g
Buttermilk – 500ml
Baking soda – 1 tsp
Salt – 1 tsp
Olive oil – 3 tbs


Pre-heat your oven at 200 degrees celsius with convection. In a large mixing bowl blend all of the dry ingredients then, make a well in the middle. Pour half of the buttermilk into the well and add the olive oil. Blend thoroughly adding the remaining buttermilk as you go. Pour the dough out onto a floured surface and knead lightly. Mould into a ball shape, make two scores across the top of the dough with a shape knife, place on a lined baking sheet, pop into the oven and bake for 30 minutes. The loaf is done when you tap the bottom and it sounds hollow. Place on a wire rack to cool thoroughly before cutting.

Makes 1 small loaf

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