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cut open and a slice of gluten-free irish soda bread
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4.92 from 12 votes

Gluten-Free Soda Bread (Dairy-Free, Vegan)

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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Bread
Cuisine: Irish
Servings: 8 people
Calories: 261kcal

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
  • 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.

Storing

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.

Freezing

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.

US customary measurements

These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups 

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 slice of bread.

Nutrition

Calories: 261kcal | Carbohydrates: 33g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Sodium: 459mg | Potassium: 244mg | Fiber: 4g | Sugar: 2g | Vitamin A: 172IU | Vitamin C: 3mg | Calcium: 117mg | Iron: 2mg