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This Gluten-Free Soda Bread is an easy gluten-free bread recipe which needs no xanthan gum and is yeast-free so is incredibly quick to make. This version also contains no buttermilk so it's dairy-free and vegan making it a recipe which can be enjoyed by all.
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To achieve a gluten-free yeast-free bread that is uncomplicated, tasty and not terribly dense is a tough ask. Then if you need to avoid xanthan gum too you might be tearing out your hair.
Step forward this wonderful Gluten-Free Soda Bread recipe which will be the perfect antidote to your struggles. This homemade bread requires no yeast, no kneading, no rising and no complicated ingredients. It takes 15 minutes to mix up the dough using just a large mixing bowl and wooden spoon and only 45 minutes in the oven. So that’s an easy prep with no special equipment and pretty much 1 hour from start to finish.
I'll show you how to achieve great success with this recipe first time with step-by-step photos and a recipe video. Plus plenty of tips including gluten-free flour substitution advice if you have other food sensitivities.
What Is Soda Bread?
Traditional Irish Soda Bread is an Irish heritage recipe which dates back to the mid-19th century. Its name "soda bread" comes from the use of bicarbonate of soda as a leavening agent instead of yeast so there is no proving time to be considered. Instead we achieve a great bread rise through the reaction of bicarbonate of soda and apple cider vinegar.
Why You'll Love This Recipe
- Deliciously tasty crusty bread..
- This gluten-free bread doesn't require any proving time since there is no yeast.
- The combination of gluten-free flours give a wonderful wholegrain rich flavour.
- No xanthan gum and no psyllium husk. The only extra binder needed is ground flaxseeds.
- Very easy to make, only one hour from start to finish.
- No dairy buttermilk - which means this recipe is vegan and dairy-free.
Watch the Video
Sometimes it helps to see a visual of what I'm talking about. So watch the video to see what it looks like to make your Gluten Free Irish Soda Bread recipe.
Irish Soda Bread No Buttermilk
Traditional soda bread recipes use a combination of buttermilk and bicarbonate of soda (baking soda) to create the rise. To make the recipe dairy-free (which also makes it vegan), or if you don’t have any buttermilk to hand, you can use a non-dairy milk mixed with a little acid to create the same buttermilk effect. This recipe uses a plant based milk with apple cider vinegar but you can use any non-dairy milk and you can swap lemon juice in for the vinegar if that is what you have.
Ingredients and Notes
Gluten-Free Flours
I do not recommend substituting any of these flours for a gluten-free all purpose flour. This specific gluten-free flour blend has been developed so the bread is the correct structure and texture. A substitution will change the end results. However, you can change some of the flours for other single origin flours if certain food sensitivities are an issue for you - these substitutions are given below.
Oat Flour. Gluten-free oat flour is the perfect light and fluffy texture for the bread, as well as providing a delicious oaty taste. Substitution: You can substitute with sorghum flour if you can’t digest oats but some brands of sorghum flour can be a little gritty which does come through in this bread recipe since such a large amount is needed.
Defatted Almond Flour. The defatted almond flour helps with the structure of the bread due to its very high protein content. This is different to regular almond flour. Substitution: I don't recommend replacing with regular almond flour (ground almonds) as the loaf will be a bit too moist as defatted almond flour has 20% of the fat removed. For best results, instead replace the defatted almond flour with chickpea flour if you are finding it too difficult to get hold of.
Potato Starch (not potato flour). Potato starch is used for structure and to alleviate the density of the loaf.
Tapioca Flour (tapioca starch). Tapioca flour is chosen as it gives the bread a lovely golden crust and also helps bind all the other flours together in lieu of gluten.
Other Ingredients
Non-dairy milk + apple cider vinegar. This mix negates the need for buttermilk as the non-dairy milk and the vinegar react to make a tangy substitute that gives the bread a soft crumb. This recipe was tested with oat milk but you could use coconut milk, almond milk or cashew milk. (you can replace with buttermilk if dairy is not an issue for you).
Ground flaxseeds. This bread needs a little more binding due to the lack of gluten. Flaxseeds add a great viscosity which helps to keep the bread tender. Substitution: If you don’t have flaxseeds then ground chia seeds work in exactly the same way, so just swap in the same quantity.
Bicarbonate of soda (baking soda). This gives great lift to the bread.
Kosher salt. To enhance the flavour of the bread.
How To Make Gluten-Free Soda Bread
For full recipe instructions go to the recipe card at the end of this post.
- Pre-heat oven to 180°C / 160°C fan assisted / gas mark 4 / 350°F and line a 6 inch round cake tin (4 inches deep) with baking parchment on the bottom and around the sides.
- Whisk the milk and vinegar together and allow to sit for 5 minutes.
- Sift the flours in a large bowl with the bicarbonate of soda and salt.
- Stir the flaxseeds into the milk.
- Pour the wet ingredients into the flour mixture and mix well until a thick sticky and cohesive dough has been formed.
- Tip the dough into the cake tin, smoothing the surface, and bake for 45 minutes.
Tips and Troubleshooting
- Regular wheat flour soda bread is usually baked free-form just on a baking sheet. However, here I recommend baking this gluten-free version in a round cake tin. This dough is a little looser and it helps the bread stay in shape during the bake.
- This is a sticky dough so do line the cake tin on the bottom and sides with baking parchment paper (although this isn't shown on the process images). Cut out a circle of parchment and place on the bottom. Cut out a straight line of parchment and curl it round the insides of the cake tin. Do not grease the parchment.
- Allow the bread to cool completely to room temperature to avoid any gumminess. Then to serve cut with a sharp knife and spread the slice with plenty of irish butter and sea salt.
Recipe Variations
Cinnamon Raisin Soda Bread: Add cinnamon and golden raisins to the dough for a lightly sweet quick bread that is delicious with lashings of jam.
Mixed Seed and Nut Soda Bread: Mix in a variety of seeds and nuts such as caraway seeds, sesame seeds, pumpkin seeds, sunflower seeds, and chopped almonds or walnuts for a wholesome hearty bread.
Chocolate Chip Soda Bread: Fold chocolate chips and a bit of sugar into the dough for a bit of indulgence at breakfast.
Cranberry and Orange Soda Bread: Mix dried cranberries and orange zest into the dough for a fruity and tangy bread which is lovely at Christmas.
FAQs
I like a round loaf for my soda bread which is traditional. This recipe was tested in a 6 inch round cake tin with 4 inch depth.
How do I know when my gluten-free soda bread has finished baking?
The bread is ready to come out of the oven when it is golden brown on top, sounds hollow when tapped on the bottom, and a toothpick inserted into the centre comes out clean.
This bread has a relatively short shelf life of 1-2 days before it starts to stale. I recommend if you are not eating it all within the day then to freeze the bread in slices.
Yes, gluten-free soda bread can be frozen but you must freeze on the day of baking. Allow it to cool completely, then wrap it tightly in plastic wrap or aluminium foil and place it in an airtight container or freezer bag. It can be frozen for up to 2-3 months.
More Gluten-Free Bread Recipes You'll Love
✨Have you tried this Gluten-Free Soda Bread recipe? Please leave a 5-star ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your recipe turned out and your feedback also helps other readers✨
Gluten-Free Soda Bread (Dairy-Free, Vegan)
Ingredients
- 180 g gluten-free oat flour
- 120 g defatted almond flour*
- 60 g potato starch
- 60 g tapioca flour - (tapioca starch)
- 1 teaspoon bicarbonate of soda
- 1 teaspoon kosher salt
- 350 ml non-dairy milk
- 1¼ tablespoons apple cider vinegar
- 20 g ground flaxseeds
Instructions
- Pre-heat the oven to 180°C / 160°C fan assisted /gas mark 4 / 350°F.
- Line a 6 inch x 4 inch round cake tin with baking parchment - both on the bottom and around the insides of the tin.
- Whisk the milk with the apple cider vinegar in a jug and leave to sit for 5 minutes.
- Sift the flours into a large mixing bowl with the bicarbonate of soda and salt.
- Whisk the flaxseeds into the milk and leave for 5 minutes.
- Make a well in the middle of the flours and pour in the liquid. Mix well.
- Pour the bread dough into the lined cake tin and bake for 45 minutes.
- Remove the bread from the oven, leave to rest for 5 minutes before carefully inserting out of the tin and leave to cool completely on a rack.
Video
Notes
- You cannot replace any of these flours with an all-purpose gluten-free flour as the results will not be the same.
- Defatted almond flour is not the same as regular almond flour (ground almonds) as it has 20% of the fat removed. If you cannot find it (or it's too expensive) then replace with the same amount of chickpea flour (gram flour).
- Oat flour can be subbed with sorghum flour.
- For the non-dairy milk you can use oat milk, coconut milk, almond milk, cashew milk or a combo of any of them.
- Instead of the apple cider vinegar you can use the same amount of lemon juice.
- If you don’t have any flaxseeds to hand then you can swap in ground chia seeds.
- Allow the bread to cool completely before cutting otherwise it might be gummy.
Ka says
I tried so many gluten free bread, they were not tasty in the good cases and inedible in the worst ones. This was the first time that my family actually wanted to try! THE BEST gluten free bread, no doubt! Thank you so much for this, I really missed it!
Georgina Hartley says
Hi Ka, that's lovely to hear that the bread was such a success. It's a staple in our household! Thank you for your feedback.
Helene says
OMG
This is a fantastic bread
At last a soft not dry loaf
This will be one to bake regular!!
So easy and quick as well
Thank you Georgia
❤️❤️❤️
Georgina Hartley says
Such a pleasure Helene - I'm so happy you liked the bread!!
Helene says
Hi Georgina
I’m about to make this bread
Was wondering if I could bake it in the bread maker
As my gas oven is not very reliable
Just the baking!!
Many thanks
Georgina Hartley says
Hi Helene, I haven't tried baking this in the bread maker so I can't say for sure!
Helene says
Hi Georgina
I am about to make this bread
I have a gas oven which I’m not too happy with
I was wondering if I could bake this bread in the bread maker
Just the baking !!
Many thanks
AntoniA says
Haven't tried yet, but will, just HAVE to give it a go,
(+ omg, a new take on, memorais/'Loreto' Bread!)*
+ thank you for sharing this Online, re gluten free.
Georgina Hartley says
That's great to hear - let me know if you give it a go!
Inge says
I am so excited with this recipe.
The first loaf had a lovely crust but was soggy in the middle. The second attempt I positioned on the bottom shelf, turned the temperature down a bit, and made sure it wasn't disturbed during cooking. The loaf came out great but I couldn't unstick it from the greaseproof paper. I've now bought a silicon loaf tin, and every loaf since has been perfect.
We have tried adding seeds as suggested in another comment, and it was really good. I've also used a variety of milk such as lactose free dairy, cashew milk, and soya milk, and they have all worked well.
Georgina, thank you so much for sharing this recipe, it has certainly made having to go Gluten Free so much easier, if not exciting.
Georgina Hartley says
Hi Inge, that's such a pleasure. I'm happy you have had great success with this recipe!
Ronni Munro says
We love the taste of this bread although it appeared to be undone in the center; however, toasted and served with cheddar cheese for breakfast has now become our favorite.
Is there a nutritional breakdown available, please?
Georgina Hartley says
I'm happy you like the bread. I've added the nutritional breakdown which is per slice if you are getting 8 slices out of the loaf (obviously it depends on how you are cutting it).
Roneen Munro says
Thanks SO much - we're carb counters.
Louise Nevin says
I have made many different kinds of GF bread but your recipe is absolutely delicious - soft, tasty and has a lovely texture. Thank you so much. I spent years living on egg-and-almond bread, the strange flavour disguised with rosemary. It’s an incredible achievement to make something gluten free and gorgeous. Looking forward to trying the Happinre loaf.
Georgina Hartley says
Hi Louise, I'm so happy you love this bread - it's such a staple recipe in our house!! Thank you for your feedback!
Annie says
Since being diagnosed as gluten intolerant, in the past 2 years I have tried to bake a number of gluten free bread recipes from books and off the internet as I really haven’t enjoyed shop bought alternatives. Some have been a disaster, others have been quite good but time-consuming and complicated to make. Decided to try this recipe as I have had good results with your recipes. So I followed the recipe and ingredients exactly. It was very easy to make and this bread is really good. It has a taste which reminds me of oatcakes as noted in another comment and it’s delicious buttered and served with cheese.
Grinding my flax seeds using a hand blender with a tall mug worked great!
I don’t think it really tastes like Irish Soda bread, my Irish Grandma was still making her own soda bread over an open fire well into the 1970s and it’s not quite the same... but it’s a very good bread in its own right and I will definitely be making this regularly from now on.
Thank you!
Georgina Hartley says
Hi Annie, thank you so much for your feedback. I'm happy you enjoyed the bread - it's an absolute weekly staple in our household!!
Victoria Packer says
What a shame. I was skeptical of those starches and all the flaxmeal. Never having made or tasted Irish soda bread, but being an experienced baker I thought I’d give it a go. The reviews seemed positive. This is a heavy gummy loaf! What a waste of expensive ingredients. Ps I use flax always in place of eggs an as a binder. Never used so much in a bread recipe.
Georgina Hartley says
Hi Victoria, I'm so sorry this bread was a disappointment for you. I love this recipe and bake it regularly. It's not supposed to be a light sandwich loaf but a bread rich with wholegrain flours and a good crust.
Naomi says
This has got to be the best gluten free soda bread recipe around! We live in Ireland and I often make soda bread but I'm on an anti inflammatory diet at the moment and can't eat it. I'm made up I can enjoy a sandwich again! Thanks so much.
Georgina Hartley says
Thank you - what lovely feedback - so happy you like the recipe!
Autie says
Great, thank you for your egg feedback.
One more question, I'm going to substitute the non-dairy milk for buttermilk but should I completely omit the apple cider vinegar then?
Thanks!
Georgina Hartley says
Yes, the apple cider vinegar is there just to assist the non-dairy milk. If you're using buttermilk then you won't need it.
Autie says
Hi Georgina! Thanks for the recipe.
Curious, if I didn’t have flax seeds or chia could I substitute one egg in place instead? Would it be that literal of a swap? Thanks!
Georgina Hartley says
Hi Autie, I haven't tried an egg in this particular recipe but yes in theory you would just swap in 1 egg.
Fiona says
Thanks for the recipe, I made a variation of this today using Teff flour instead of Oat flour as I feel like I eat too many oats! And I had just got Teff flour and wanted to try it. Used a gluten free plain flour blend instead of separate potato and tapioca flours. And used a mix of milk and yoghurt instead of non dairy milk. I really like it, it makes a delicious change from oatcakes!
Any tips on storage please, would I be best freezing most of it do you think? And then could it be heated from frozen or not?
Georgina Hartley says
Hi Fiona, teff flour sounds like a lovely substitute - I know what you mean about the oats but I can't help myself - I love 'em!! Yes, freezing would be the best thing. You can freeze in slices and then just stick them in the toaster when you want a slice. Wrap up well though to avoid freezer burn and eat within a couple of weeks.
Mary says
Hi there!
Wondering if the milk and vinegar is to make “a substitute for buttermilk”? If I’m not worried about it being vegan- do you think it would be better to use buttermilk and eggs? Celiac in the USA here and I’m on the hunt for the perfect recipe for everyday bread for my family!
Georgina Hartley says
Hi Mary, yes you can use the same amount of buttermilk in place of the milk and omit the non-dairy milk. Irish Soda Bread doesn't traditionally use eggs - it's a much more rustic bread so you don't need to add them in here.
Mary says
Hi again Georgia! Thanks for the reply! It’s in the oven right now.
In your photo, the dough looks quite wet- almost like a batter. Mine was definitely large crumbs at first. I slowly added more and more buttermilk but think I must have added again another half of the amount called for. It still seemed a bit dry.
I’m in the USA, so maybe one of the flours I have soaked it up a little more? Next time should I feel adding buttermilk until I get to a pourable cake batter like consistency? Thanks!
Georgina Hartley says
Hi Mary, actual buttermilk is a little thicker. How did the bread turn out most importantly?
Mary says
Haha! HORRIBLE!! After almost 90 minutes in the oven, I took it out. After cooling it was about 2.5 inches tall... and totally raw inside! Hard as a brick with no rise and still wet inside! Inedible! I did nibble at the crust and the flavor is so delicious.
So... any suggestions? I so want this to work!!
Mary says
Oh! I guess one more question- i looked up 180 Celsius and it’s 350 F for me over her basically. I have no idea what 160/180 fan assisted means though... i hear it all the time on Great British Bake Off but I’ve never heard of an American oven with a “fan.”
I also baked in a preheated Dutch oven since I’ve always found that to be helpful with gluten free breads. I don’t know if that contributed to rawness on the inside? The crust was lovely though.
Georgina Hartley says
Hi Mary, Yes 180 degrees celsius is 355 F so the temperature you baked at was fine but I simply don't know what effect baking the loaf in a Dutch oven would have - I have never baked bread this way. I wish I could help more but the recipe that works for me and my recipe testers is the one published. Any slight variation to the ingredients or method could radically change the outcome. I tested this recipe extensively to get it perfect and bread can be a tricky customer so I really would recommend going back to the recipe and trying it exactly as written including all the same ingredients if you want to make this one work.
Alina says
Unfortunately oats are not gluten free, are if exists on a local market is super expensive, in addition my body "thinks" that avenine (the protein present in oats) is gluten so it makes me a lot of damage. Is there in way this recipe is entirely gluten free, suitable for coeliacs? Thanks
Georgina Hartley says
Hi Alina, oats can be so divisive in gluten-free foods. I am based in the UK where gluten-free oats are easily available and considered acceptable by coeliac.org.uk. However, I am aware that many individuals are avenin-sensitive. Of course you can substitute the oat flour. When developing this recipe I tried millet flour, buckwheat flour and sorghum flour in the mix as well. The only drawback with using any of these flours is their unique taste which I preferred not to have in my everyday soda bread. However, do experiment with a combination of these flours instead of the oat flour to find a delicious taste that works for you.
Tania says
Delicious! I'm always on the lookout for nutritious wheat free recipes (that aren't just 'use a gf flour mix'). This was quick, easy, and a big hit with my 9yo. Thanks! I did add an egg instead of the
Flaxseed - so it was prob a bit wetter. But still yum
Georgina Hartley says
Hi Tania, thank you for your feedback! I use this bread recipe so much and I was very happy to share!
Bethan says
I have tried many a disappointing bread recipe as a coeliac so it was a massive relief and excitement to find one that works - it's tasty, doesn't resemble a brick, doesn't crumble, and is still moist enough to be eaten untoastef after four days. I used ground almonds and potato starch , as that's what was in the cupboard, and will definitely make again. Thanks!
Georgina says
Thank you so much for your feedback Bethan!! I'm so happy you love this bread as much as I do. Good to know that ground almonds and potato starch work in this recipe too!
Lucy Series says
I'm excited about this recipe!
Do you think I could sub chestnut flour for almond, as that's what I have to hand at the moment? Although so many interesting recipes here and on minimalist baker call for almond flour I might splash out on some.
Or could I sub almond meal?
Thanks!
Georgina says
There is no reason why you couldn't try chestnut flour. However, it will give the bread a strong chestnutty taste which would be lovely but not the neutral taste that almond flour has. Almond flour is such a go-to flour for me that I think your investment would be worthwhile.
Lucy Series says
I made this this morning. Like your other reader I subbed ground almonds and potato starch, as I could only find these. I also added 1 tbsp molasses and some pumpkin and sunflower seeds. It came out beautifully!! Have sliced and frozen the rest. Am so happy to find a GF bread without weird ingredients that tastes as good as any wheat based soda bread (and I lived on soda bread when I lived in Galway!) Thanks for another amazing recipe. I can't wait until you've cracked yeasted bread!
Georgina Hartley says
That's brilliant! Yes, potato starch and ground almonds do work just as well. The pumpkin and sunflower seeds sound lovely - I'll definitely use those next time too!
Carol says
Recipe does not say if the cider vinegar is 1 1/2 tsp, tbsp. or whatever.
Georgina says
It's 1 1/4 tablespoons. Thank you - recipe amended!