Gluten Free Soda Bread Recipe
This gluten free and yeast free soda bread recipe is an easy, quick bread to make. No yeast needed and using basic household ingredients, this gluten free soda bread bakes in 30 minutes. Perfect served warm with lashings of butter!
Servings: 12 slices
Ingredients
- 400 g plain gluten free flour (I use the FREEE plain gluten free flour, or any other supermarket blend)
- 1 tsp salt
- 1 tbsp caster sugar
- 0.5 tsp xanthan gum
- 2 tsp bicarbonate of soda
- 1 large egg (lightly whisked)
- 200 ml natural yoghurt (full fat is best)
- 100 ml milk
- 1 tbsp lemon juice
- Extra gluten free flour for dusting (I used rice flour but you can use plain GF flour instead, either works)
Instructions
- Preheat the oven to 190'C / Fan 170C / Gas Mark 5. Line a baking sheet with a piece of baking paper and set aside.
- Mix the yoghurt, milk and lemon juice in a bowl and stir. The lemon juice should cause the milk/yoghurt to curdle a little, which is what you're going for here!
- In a large mixing bowl, add the flour, salt, xanthan gum, sugar and bicarbonate of soda and mix well. Pour in the yoghurt/milk/lemon mixture and then add the egg (which should be whisked just enough to combine the yolk and white).
- Use a wooden spoon to bring the mixture together into a soft, sticky dough. Dust the worktop with a sprinkle of gluten free flour and turn out the dough.
- Dust some gluten free flour on your hands as well as and then lightly mould the dough together into a ball - if it is a little difficult to handle at first, you should find with the extra flour it starts to become more workable. Don't over-work it as you don't want to add too much extra flour to the mix.
- Mould the dough into a circle shape (it should hold its shape relatively well but may still spread a little, this is fine - you don't want the dough to be super stiff!) and place it on the centre of the lined baking sheet. Use a knife to score an X into the top of the dough and sprinkle with a little extra flour.
- Bake the dough in the centre of the hot oven for around 30 minutes. It should be lovely and golden and sound hollow when you tap the top and bottom of the loaf. Once baked, remove from the oven and cool on a wire rack before slicing and serving.
Video
Notes
- Storing: This gluten free soda bread is best eaten fresh on the day of baking. It will keep for 2-3 days in an airtight container or you can slice it up and freeze it, defrosting as needed. See the blog post above for freezing tips.
- Top Tip: If the top of the soda bread starts to catch when baking, cover it with some foil for the rest of the bake.
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups – I have weighed each item individually to ensure the conversion is accurate as possible. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this gluten free soda bread recipe should look at each stage.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Gluten Free Soda Bread!
Nutrition
Serving: 1slice | Calories: 124kcal | Carbohydrates: 24g | Protein: 4g | Fat: 2g
