Happiness Bread

Happiness Bread is a soft savoury gluten-free and grain-free bread, packed with sweet potato, nuts and seeds with the golden scent of turmeric which is perfect for kick-starting your day.

Sliced loaf of Happiness Bread on a blue lined napkin

Having a loaf of Happiness Bread on stand by during the week means that breakfast time is a doddle. I think sorting out breakfast for the week is one of the most important meal-prepping tasks you can do. For the mornings when the alarm doesn’t go off and you are running late for the school run you definitely need a grab-and-go breakfast which is protein packed, satisfying and full of delicious healthy ingredients. And who doesn’t need a dose of happy in the mornings?

Why is this recipe so brilliant?

  • Made from sweet potato, coconut flour and a smattering of tapioca flour which makes it a grain-free, paleo bread.
  • It has a lovely soft moist texture so it’s easy to eat and gentle on your digestion.
  • This is a savoury sweet potato bread so you can pair it really well with bacon and eggs in the morning or to accompany soup or salad for lunch.
  • Turmeric is the golden ingredient. It’s incredibly good for you and also creates a beautiful sunny colour to your loaf.

Please note Happiness Bread is a lot softer and more cakey than your regular sandwich loaf so if you want a bread which is a bit more traditional then have a look at this Gluten-Free Irish Soda Bread recipe which is so easy and also vegan (but not grain-free!).

Loaf of Happiness Bread on a blue linen napkin next to a bread knife.

Ingredients

  • Mashed sweet potato – loads of tips for preparing below.
  • Eggs – medium
  • Cashew butter – ever making your own Cashew Butter?
  • Coconut oil – you can use unrefined which is more economical.
  • Coconut flour – gives a delicious coconutty taste.
  • Tapioca flour – used to give the loaf a lovely crust.
  • Nuts – walnuts and flaked almonds are used here. Used whole for lovely texture. You can sub for any nuts. Pecans are delicious here too.
  • Seeds – we’re going crazy with chia, pumpkin, sunflower, sesame and flax for loads of protein power, taste and texture.
  • Ground Turmeric – 1 whole tablespoon. Treating ourselves – it’s an antioxidant and has strong anti-inflammatory effects. It’s a great ingredient as you don’t need a lot of it for it to be beneficial.
  • Baking powder –  for rise and tenderness.
  • Salt – I prefer to use kosher salt as it is a more gentle salt which supports the flavour of all the ingredients.

If you love using sweet potato in baking then have a look at these gluten-free recipes:

Loaf of Happiness Bread on a blue linen napkin

How do you make Happiness Bread?

Detailed method in the recipe card below

  1. Beat the mashed sweet potatoes, eggs, cashew butter and cooled coconut oil together in a large bowl or food mixer.
  2. Combine all the other ingredients in a separate bowl (saving some of the nuts and seeds for scattering over the top) and then mix into the wet ingredients.
  3. Pour into a lined and greased 2lb loaf tin. Scatter over some nuts and seeds then bake at 180°C / 160°C fan / gas mark 4 for 50 minutes.

Sweet Potato Tip

I do not recommend peeling, cubing and boiling the sweet potato to prepare it for this recipe. You lose a lot of the sweet flavour and nutrients which leaches out into the water. Instead I urge you to go the extra step of cooking your sweet potato in their skins as follows:

Two ways to prepare the Sweet Potato:

1. Oven Baked

  1. Wrap the sweet potatoes individually in aluminium foil and place in a large roasting tin.
  2. Bake at 180°C / 160°C fan / gas mark 4 for between 1-1½ hours, depending on how big the potato is.
  3. Test for doneness by pressing lightly into the potato through the foil. It should feel very soft beneath your finger.
  4. Leave the potatoes to cool a little then unwrap the foil and peel away the skin of the potatoes which will come away very easily.
  5. Mash the flesh with a fork and refrigerate until needed.

2. Instant Pot

  1. Pour 250ml water into your Instant Pot insert.
  2. Place a silicone sling or trivet into the bottom of the insert.
  3. Arrange unpeeled whole sweet potatoes onto the silicone sling in a single layer.
  4. Click the lid into place, set the valve to sealed, press Pressure Cook and set the timer for 15 minutes. (Bear in mind it takes about 5-8 minutes for the pot to come to pressure).
  5. Once the timer goes off you can quick release the pressure from your pot. Once the steam has gone, open the Instant Pot and turn off.

Sliced loaf of Happiness Bread on blue linen napkin

Happiness Bread FAQs

How can you store it? This is a very moist bread. It is best kept in an airtight tin or in the fridge.

How long does it keep for? It keeps for up to 3 days out of the fridge and up to 5 days in the fridge.

Can you freeze it? Yes, wrap well and it keeps for up to 2 months in the freezer. I recommend freezing in slices so you can pull them out the night before ready for the next day. 

What can you eat Happiness Bread with?

  • Delicious just slathered with butter.
  • Even better with extra nut butter on top.
  • Piled high with bacon or turkey and avocado for a substantial meal.
  • Served with eggs, anyway you fancy.
  • To accompany your favourite soup (which I always think needs a bit of bread on hand)

Variations on the recipe

  • Happy Pumpkin Bread – To avoid the effort of preparing the sweet potato you can make this bread with tinned pumpkin.
  • Happy Banana Bread – Swap out the sweet potato for banana! This bread will be a lot sweeter and takes it more into the realm of cake rather than bread, but hey, who ever said that was a problem!!

Sliced loaf of Happiness bread with butter slathered over one slice.

Since introducing this bread to your morning routine I guarantee it will make you very happy. Having an easy and filling breakfast is worth its weight in gold.

Another lovely way of eating Sweet Potato in the mornings is with these Sweet Potato & Bacon Rosti. A firm favourite and incredibly popular recipe. Great for meal prepping too!

I urge you to give this Happiness Bread a try. If you do then please leave a comment below and give the recipe a rating which will help others find the recipe on Google. If you use this recipe as a building block for your own culinary creation I’d also love it if you tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Happiness Bread is a soft savoury gluten-free and paleo bread, packed with sweet potato, nuts, seeds, coconut and turmeric. Perfect for kick-starting your day, nay your year.

Happiness Bread

Happiness Bread is a soft savoury gluten-free and grain-free bread, packed with sweet potato, nuts and seeds with the golden scent of turmeric which is perfect for kick-starting your day.
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Breakfast
Cuisine: British
Servings: 10 slices
Calories: 362kcal

Ingredients

  • 400 g cooked sweet potato* about 3
  • 4 eggs medium
  • 140 g cashew butter
  • 60 g coconut oil melted to liquid state
  • 75 g coconut flour
  • 30 g tapioca flour
  • 75 g walnut halves
  • 30 g chia seeds
  • 25 g flaked almonds
  • 25 g pumpkin seeds
  • 20 g sunflower seeds
  • 20 g sesame seeds
  • 15 g ground flaxseed
  • 1 tablespoon ground turmeric
  • 2 teaspoons baking powder
  • ¾ teaspoon sea salt

Instructions

  • Pre-heat oven to 180°C / 160°C  fan / gas mark 4 and line and grease a 2lb loaf tin.
  • Beat the sweet potato, eggs, cashew butter and coconut oil in a large mixing bowl or food mixer.
  • Reserve a few of the nuts and seeds for sprinkling on the top of the loaf.
  • Combine the coconut flour, tapioca flour, the rest of the nuts and seeds, turmeric, baking powder and salt in a separate bowl.
  • Tip the dry ingredients into the sweet potato mixture and beat until well combined.
  • Pour into the loaf tin, smooth down the top and scatter over the reserved nuts and seeds.
  • Bake for 50-55 minutes or until an inserted cocktail stick comes out clean.

Notes

You can prepare the sweet potato in the oven or the Instant Pot:
  • To cook in the oven wrap each potato in aluminium foil and bake for 1-1 ½ hours (depending on the size of the potato). Leave to cool then unwrap from the foil, peel away the skins and mash the flesh with a fork.
  • To cook in the Instant Pot, pour in 250ml of water into the Instant Pot insert. Set over a trivet and place the whole sweet potatoes in a single layer. Pressure cook for 15 minutes and then quick release after 5 minutes. Peel the sweet potatoes away from their skins and mash with a fork.
Happiness Bread is very moist and as such keeps well in the fridge for up to 5 days. (or 3 days out of the fridge)
It can be frozen for up to 2 months. It’s a good idea to freeze in slices so you can remove them from the freezer the night before you want to eat some.

Nutrition

Calories: 362kcal | Carbohydrates: 24g | Protein: 10g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 65mg | Sodium: 242mg | Potassium: 452mg | Fiber: 7g | Sugar: 3g | Vitamin A: 5770IU | Vitamin C: 1.2mg | Calcium: 123mg | Iron: 3.1mg

Gluten-Free Naan Bread {no yeast, no xanthan gum}

This Gluten-Free Naan Bread is incredibly easy to make. You can whip the recipe up in the time it takes for your curry to cook. You can make it on the hob in a few minutes and you don’t need any yeast or xanthan gum. Simple and quick. You can be dipping your bread into your curry in no time.

Gluten-Free Naan Bread on wooden board with coriander

Curry nights are not the same without some naan bread to help scoop up the curry sauce and raita. It’s almost like an alternative form of cutlery.

I have been really missing naan bread recently with my homemade curries. I used to make it myself before I was gluten-free and it was always so easy to whip up. So I have no idea why it took me so long to create a gluten-free version. And you know what, this version is just as easy and just as delicious.

What is Naan Bread?

Naan, meaning bread in Persian, is a flatbread typically made on the walls of a clay tandoor oven. The exterior is crisp and the inside fluffy. The bread is usually used for scooping other food or can be stuffed with a filling.

Now, tandoor ovens are not that usual in domestic kitchens but we can easily make Naan Bread in a searingly hot pan on the hob instead.

Naan Bread is typically leavened but in this recipe we forgo yeast and the boring rising time and use baking powder instead. It does the job excellently.

This isn’t the only yeast-free bread recipe on this website. Have you tried this delicious Gluten-Free Irish Soda Bread?

Gluten-Free Naan Bread on wooden board with coriander

Why is this Naan Bread recipe so brilliant?

  • It’s gluten-free and uses cassava flour and almond flour for the dough.
  • No yeast. No xanthan gum.
  • The recipe itself takes just 10 minutes to make, but do factor in the 30 minutes resting time.
  • Incredibly flavourful thanks to the almond flour, cassava flour and black onion seeds.
  • Made with yoghurt for deliciously soft texture and tang.
  • Easy to make dairy-free.

How do you make Gluten-Free Naan Bread?

  1. Whisk cassava flour, almond flour, baking powder, onion seeds and salt together.flour mix in a bowl for Gluten-Free Naan Bread recipe
  2. Add melted butter, yoghurt and a beaten egg.ingredients in a bowl for Gluten-Free Naan Bread recipe
  3. Bring together into a smooth dough ball, then rest for 30 minutes.dough for gluten-free naan bread
  4. Divide into 4, then roll each out into a teardrop shape.dough for gluten-free naan breadrolled-out dough for gluten-free naan bread
  5. Heat a pan then dry-fry the naan breads for 45 seconds on each side.
  6. Brush with melted butter then serve immediately.

Pro Tip

This dough is susceptible to cracking and tearing but I have great success rolling the dough out between two sheets of cling film. This means no extra flour and a nice smooth surface.

Do you need a curry recipe to go with this Naan Bread? Why not try this Turkey Peanut and Kale Curry.

Gluten-Free Naan Bread on wooden board with coriander

Can you make Naan Bread dairy-free?

Yes, you just need to swap the butter for melted coconut oil and the natural yoghurt for coconut yoghurt.

How long does Naan Bread keep for?

This naan bread is best eaten straightaway. Just as well it’s so quick and easy to make.

Can the Naan Bread dough be made in advance?

Yes it can. You can make it up to two days in advance and store it in the fridge in cling film. I recommend bringing it out of the fridge an hour or so before you want to start preparing your naan bread to soften a little.

How can you switch things up?

  1. Garlic Naan – Lightly sauté some crushed garlic in the melted butter.
  2. Peshwari Naan – Add 2 tablespoons desiccated coconut and diced dried apricot to the dough. You’ll need to add a little more yoghurt to the dough – about 10-15g.
  3. Naan Bread Pizza – Don’t include the onion seeds in the dough and you have a fine recipe for a pizza base.

If you make Gluten-Free Naan Bread then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own culinary creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Gluten-Free Naan Bread on wooden board with coriander
Print Recipe
5 from 2 votes

Really Easy Gluten-Free Naan Bread {no yeast, no xanthan gum}

This Gluten-Free Naan Bread is incredibly easy to make. You can whip the recipe up in the time it takes for your curry to cook. You can make it on the hob in a few minutes and you don’t need any yeast or xanthan gum. Simple and quick. You can be dipping your bread into your curry in no time.
Prep Time8 mins
Cook Time8 mins
Resting time30 mins
Course: Bread
Cuisine: Indian
Servings: 4 people
Calories: 316kcal

Ingredients

  • 100 g almond flour
  • 100 g cassava flour
  • 1 teaspoon black onion seeds
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 2 teaspoons baking powder
  • 30 g butter melted
  • 90 g natural yoghurt
  • 1 egg lightly beaten
  • 1 tablespoon fresh coriander chopped finely

Instructions

  • Whisk together the flours, onion seeds, salt, sugar and baking powder in a large mixing bowl.
  • Add half of the melted butter to the flour mix with the yoghurt and egg.
  • Bring the dough together with your hands and knead into a smooth ball.
  • Wrap the dough in cling film and leave for 30 minutes on the side in your kitchen.
  • Heat up a wide flat bottomed pan.
  • Divide the dough into 4 then roll each out into a teardrop shape. Roll the dough in between two sheets of cling film, shaping and patting to repair any tears.
  • Heat each naan in the hot dry pan for about 45 second - 1 minute on each side or until brown spots start to appear underneath.
  • Brush the naan breads with the rest of the melted butter and sprinkle with coriander. Serve immediately.

Notes

  • This recipe was developed using medium sized eggs.
  • You can make this recipe dairy-free by swapping the melted butter for coconut oil and the natural yoghurt for coconut yoghurt.
  • The 30 minute resting time is not essential but it does help the flours to settle together and create a more cohesive dough to roll out.
  • Since the dough is susceptible to cracking and tearing then best results are achieved rolling the dough out in between two sheet of cling film.
  • The naan breads don’t keep well and are best eaten straightaway.

Nutrition

Calories: 316kcal | Carbohydrates: 28g | Protein: 8g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 373mg | Potassium: 252mg | Fiber: 3g | Sugar: 3g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 210mg | Iron: 3mg

Gluten-Free Hot Cross Buns

Gluten-Free Hot Cross Buns are sweetly spiced and studded with dried fruit. There is no xanthan gum involved and they are best served warm with a slick of salted butter.

Gluten-Free Hot Cross Buns

The scent of Easter has been afoot in my kitchen for a while now as I have been recipe testing the perfect Gluten-Free Hot Cross Bun. Every year I plan on this recipe but it has taken me a long time to perfect the right flour blend.

Fresh Hot Cross Buns from the bakery are one of my favourite things ever and I have been missing them like crazy. The good news is your gluten-free versions are finally here and they are easier to bake than you think.

This final version even passed Cole’s taste test. He declared them as good as the one Henry from football shared with him, and his had chocolate chips in it. Since all my previous batches had gone down like lead balloons with him I was confident that I was onto a winner here. There is no more exacting critic than a three and a half year old.

Gluten-Free Hot Cross Buns

What are Hot Cross Buns?

Hot Cross Buns are sweetly spiced buns studded with currants and recognisable for their white cross baked onto the surface of the bun. Traditionally Hot Cross Buns are eaten on Good Friday in the UK but really any time between January and April is perfectly acceptable (or between April and December).

Why are Hot Cross Buns eaten at Easter?

Hot Cross Buns symbolise the end of Lent. The cross on the top represents the cross on which Jesus was crucified and the spices signify the embalming of his body.

Gluten-Free Hot Cross Buns

How do you make Gluten-Free Hot Cross Buns?

Fresh Homemade Hot Cross Buns are quicker to make than you think. Although you do need to include an hour for the dough to rest so do build that into your prep time. Here are the essential details:

  1. Make the dough. Flours, sugar, spices, yeast are whisked up then the eggs and milk are poured in and the dough is brought together.
  2. Add the dried fruit.
  3. Knead the dough, a little.
  4. Prove the dough for 1 hour.
  5. Shape the buns. Then place on the baking tray.
  6. Make the flour paste for the crosses. Pipe the crosses onto each bun.
  7. Bake for 20 minutes.
  8. Glaze the buns with a simple sugar syrup.

Gluten-Free Hot Cross Buns

Gluten-Free Flours

To make these Hot Cross Buns gluten-free I have swapped out the wheat flour for the following alternative flours:

  1. Gluten-Free Oat Flour: Chosen to make the buns light and fluffy. However if you cannot digest oat flour then use 100g sorghum flour and 100g millet flour in its place.
  2. Almond Flour: Used for its soft tender crumb so the buns are not too dense. Plus flavour!
  3. Sweet Rice Flour: It helps bind the flour mix together so the buns are not dry and crumbly.

Gluten-Free Hot Cross Buns

Gluten-Free Hot Cross Buns

What spices do you use in Hot Cross Buns?

Ground cinnamon and nutmeg are a must in a Hot Cross Bun. Ground mixed spice is also added here but if you don’t have it to hand you can substitute with an extra ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger and ¼ teaspoon ground cloves.

Gluten-Free Hot Cross Buns

What dried fruit do you put in Hot Cross Buns?

Traditionally the fruit inside a Hot Cross Buns will include currants, sultanas and mixed peel. However the world is your oyster and you can add in any dried fruit you desire.

In this recipe I have used currants, sultanas and dried cranberries. I switched out the mixed peel for the zest of a lemon and orange.

However, why not try?
Chopped dried apricots
Dried blueberries
Dried sour cherries
Dried apple pieces
Or even… Chocolate Chips!!

Gluten-Free Hot Cross Buns

How to shape Hot Cross Buns

Take the risen dough and tear off 100g. Use the scales to weigh so every Hot Cross Bun is the same size. Roll between two slightly cupped palms. The balls should be very smooth, particularly on top to avoid too much splitting. However a little splitting is inevitable in this recipe, particularly under the cross.

Once you have a very smooth ball flatten the bottom slightly against one of your palms and then place on the baking tray.

Gluten-Free Hot Cross Buns

What is the cross made from on Hot Cross Buns?

Traditionally the white crosses on the top of the Hot Cross Buns are made from pastry. However more modern recipes use flour which is much quicker for the home cook.

The flour is mixed with a little water to form a paste then piped over the top of the Hot Cross Buns. This recipe uses a mix of sweet rice flour and oat flour.

Gluten-Free Hot Cross Buns

Success Tip: Glaze the Hot Cross Buns.

Do not skip the glazing when the Hot Cross Buns are removed from the oven. It is what makes them look so shiny and inviting and gives a lovely sweetness.

I recommend a simple syrup of equal amounts white sugar and water. Heat until the sugar has dissolved then brush this simple syrup over the Hot Cross Buns once they are baked and still warm.

Can you freeze Hot Cross Buns?

Yes! You can freeze them prior to baking or already baked. If you freeze them before they have been baked then shape them, place them on the baking tray and place the tray in the freezer. Freeze for four hours then remove the tray from the freezer. Transfer the uncooked buns to a freezer bag and place back in the freezer. This means you can take the buns out individually to defrost and bake. They can freeze for up to 3 months.

To defrost, remove the buns from the freezer bag and place on a rack overnight to completely thaw. Pipe the crosses on, then bake as instructed.

Or you can freeze the Hot Cross Buns after baking once they have cooled. Again, flash freeze for four hours on a baking tray before transferring to a freezer back. Defrost in the same way as above.

What can you do with leftover Hot Cross Buns?

  • Hot Cross Bread and Butter Pudding
  • Hot Cross Bun Trifle
  • The bun for a bacon sandwich (amazing, especially with extra marmalade!)
  • Use them as a base for an ice cream sundae
  • Turn them into breadcrumbs and use for a crumble topping
  • Hot Cross Bun French Toast

Gluten-Free Hot Cross Buns

Variations of Gluten-Free Hot Cross Buns:

Chocolate Chip Hot Cross Buns – Remove 75g of the dried fruit and add in 150g dark chocolate chips
Orange and Cranberry – Swap out the lemon zest for zest of another orange and use just dried cranberries.
Apple and Cinnamon – Use dried apple instead of the currants and cranberries (keep the sultanas) and just use 1 tablespoon ground cinnamon and ¼ teaspoon nutmeg instead of the other spices.

Shop the Recipe:

  • Gluten-free-oat flour
  • Gluten-free sweet rice flour
  • Dried quick yeast
  • Digital scales
  • Large baking sheet

If you like this recipe then you may like:
Gluten-Free Eccles Cakes
Easter Welsh Cakes
Easter Cookies
Gluten-Free Irish Soda Bread
Gluten-Free Simnel Cake

If you make these Gluten-Free Hot Cross Buns then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Gluten-Free Hot Cross Buns
Print Recipe
5 from 2 votes

Gluten-Free Hot Cross Buns

Gluten-Free Hot Cross Buns are sweetly spiced and studded with dried fruit. There is no xanthan gum involved and they are best served warm with a slick of salted butter.
Prep Time25 mins
Cook Time20 mins
Resting Time1 hr
Total Time45 mins
Course: Dessert
Cuisine: British
Servings: 10 Hot Cross Buns
Calories: 366kcal

Ingredients

  • 200 g oat flour
  • 150 g almond flour
  • 130 g sweet rice flour
  • 50 g unsalted butter cold, cubed
  • 50 g light muscovado sugar
  • 2 teaspoons dried quick yeast
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground mixed spice
  • ¼ teaspoon grated fresh nutmeg
  • zest 1 lemon
  • zest 1 orange
  • 200 ml whole milk warmed
  • 2 medium eggs beaten
  • 80 g sultanas
  • 60 g currants
  • 40 g dried cranberries

Crosses

  • 20 g oat flour
  • 20 g sweet rice flour
  • 2 tablespoons water

Glaze

  • 1 tablespoon water
  • 1 tablespoon caster sugar

Instructions

  • Whisk the flours together in a large mixing bowl.
  • Add in the unsalted butter then rub together between your fingertips until the mixture resembles breadcrumbs.
  • Stir in the sugar, yeast, salt, cinnamon, mixed spice, nutmeg and the lemon and orange zest until well combined.
  • Beat the eggs in a medium sized mixing bowl and gently pour in the warmed milk in a thin stream, whisking all the time until combined.
  • Pour the liquid mixture into the middle of the flour mixture.
  • Use a wooden spoon to mix at first, then as the dough begins to come together use your hands.
  • Knead gently until the dough is almost smooth but still has some loose flour then add the dried fruit.
  • Continue to knead the dough so all the fruit is evenly incorporated then turn into a smooth ball. It will still be a little sticky.
  • Leave the dough ball in the mixing bowl and cover loosely with a tea towel. Rest in a warm place for 1 hour.
  • Pre-heat the oven to 180°C/160°C fan assisted/gas mark 4
  • Remove the tea towel then tear off 100g pieces of the dough. Roll into 10 balls and place evenly spread out on a large baking sheet.
  • Set the baking tray aside whilst you prepare the crosses.
  • Mix the oat flour and sweet rice flour together in a small bowl then add the water. Stir together until it forms a paste.
  • Spoon the flour paste into a small piping bag, or food bag with tip snipped off.
  • Pipe crosses onto the top of each bun.
  • Place the Hot Cross buns in the oven and bake for 20 minutes.
  • Remove the Hot Cross Buns from the oven. Place the buns on a cooling rack and set aside whilst you prepare the glaze.
  • Heat water and sugar in a small saucepan until bubbling and the sugar has dissolved.
  • Use a pastry brush to brush the glaze over each Hot Cross Bun.
  • Serve warm or cooled, split in half with a slick of salted butter.

Notes

Oat Flour Substitution. If you cannot digest gluten-free oat flour then substitute with 100g sorghum flour + 100g millet flour.
Yeast. I like to use Doves Farm Quick Yeast. You can use 175g total weight of any mixed dried fruit. Diced apricots, blueberries, sour cherries, raisins, mixed peel, glace cherries, stem ginger are all good choices.
Baking Sheet. Use a baking sheet sized around 39 x 27cm.
Storage. Gluten-Free Hot Cross Buns keep up to 3 days in an airtight container. However they are best on the day they are made.
Freeze. You can freeze the Hot Cross Buns either pre-baked without the crosses added, or baked and cooled for up to 3 months.

Nutrition

Calories: 366kcal | Carbohydrates: 51g | Protein: 9g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 261mg | Potassium: 249mg | Fiber: 4g | Sugar: 19g | Vitamin A: 205IU | Vitamin C: 0.6mg | Calcium: 89mg | Iron: 2mg

Gluten-Free Irish Soda Bread

This Gluten-Free Irish Soda Bread has no yeast so is incredibly quick to make and this version also happens to be vegan and uses no xanthan gum.

gluten-free irish soda bread on a cooling rack

It’s St Patrick’s Day this weekend and although it’s not really a holiday we celebrate, despite my grandfather being Irish, I have relished this opportunity to perfect and share this Gluten-Free Irish Soda Bread.

My struggles getting a really good gluten-free bread up on the blog have been well documented in my Insta Stories. Most of my bread endeavours have been perfectly edible but to get a loaf that is uncomplicated, tasty and not terribly dense is a tough ask. Especially if you need to avoid using xanthan gum which I always am. See this post which explains why I never bake with xanthan gum.

cut open and a slice of gluten-free irish soda bread

Irish Soda Bread has been the perfect antidote to my struggles. There is no yeast involved, no kneading, no rising and no complicated ingredients. It takes 15 minutes to mix up the dough and only 45 minutes in the oven. So that’s pretty much 1 hour from start to finish.

Sifting flour into a bowl

Whisking flaxseed into non-dairy milk

pouring milk into flour for gluten-free bread

pouring bread dough into cake tin

please note the above photo was taken before I realised the need for lining the cake tin with baking parchment – see top tips below.

What is Irish Soda Bread?

Irish Soda Bread is a traditional very quick bread recipe which is made without yeast so there is no proving time to be considered. Instead the bread rises through the reaction of bicarbonate of soda and acidic buttermilk.

cutting gluten-free irish soda bread

How Do You Make Vegan Soda Bread?

Regular Irish Soda Bread uses a combination of buttermilk and bicarbonate of soda to create the rise. To make the recipe 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 oat 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.

sliced gluten-free irish soda bread on bread board

The Flours

I tested this recipe a bunch of times with a different combination of flours. I finally settled on the following mix:

Oat Flour
The oat flour is the perfect light and fluffy texture for the bread, as well as providing a delicious oaty taste. 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.

Almond Flour
The almond flour also gives the bread a lovely texture and taste. It is light but also helps keeps the bread from being dry and crumbly.

Potato Starch
Potato starch is used for structure and to alleviate the density of the loaf.

Tapioca Flour
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.

Cut open gluten-free irish soda bread

Why Do We Use Ground Flaxseeds?

The bread needed a little more binding. Many wholegrain Irish Soda Bread recipes compensate by adding an egg. I wanted to keep this bread vegan so turned to flaxseeds which when added to liquid have a certain viscosity which helps to keep the bread tender.

What Can You Substitute For The Flaxseeds?

If you don’t have flaxseeds then ground chia seeds work in exactly the same way, so just swap in the same quantity.

A slice of gluten-free irish soda bread on a bread board

How Do You Make Gluten-Free Irish Soda Bread?

  1. Whisk the milk and vinegar together.
  2. Sift the flours with the bicarbonate of soda and salt.
  3. Add the flaxseeds to the milk.
  4. Pour the milk into the flours and mix well.
  5. Tip the dough into a cake tin and bake for 45 minutes.

A slice of gluten-free irish soda bread on a bread board

Top Tips for Gluten-Free Irish Soda Bread

  • Regular Irish Soda Bread can be baked free-form just on a baking sheet. 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.
  • Also, do use line the cake tin on the bottom and sides with baking parchment to stop the bread from sticking. 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.

Shop the Recipe:

  • Gluten-free-oat flour
  • Gluten-free potato starch
  • Digital scales
  • Kosher salt
  • Baking parchment
  • 8 inch round cake tin

bread dough in cake tin

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If you make this Gluten-Free Irish Soda Bread then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Gluten-Free Irish Soda Bread on a cooling rack.
Print Recipe
5 from 2 votes

Gluten-Free Irish Soda Bread

This Gluten-Free Irish Soda Bread has no yeast so is incredibly quick to make and this version also happens to be vegan and uses no xanthan gum.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Side Dish
Cuisine: Irish

Ingredients

  • 180 g oat flour
  • 120 g almond flour
  • 60 g potato starch
  • 60 g tapioca flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon kosher salt
  • 350 ml non-dairy milk
  • tablespoons apple cider vinegar
  • 20 g ground flaxseeds

Instructions

  • Pre-heat the oven to 180°C/160°C fan assisted/gas mark 4. Line the bottom of a 6 inch x 4 inch round cake tin with baking parchment 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 on a rack.

Notes

  • 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.