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Gluten Free Soda Bread Recipe

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★★★★★

4.5 from 130 reviews

This Gluten Free Soda Bread is a simple, quick bread recipe perfect for those avoiding gluten. Made with a blend of gluten free flours, natural yoghurt, and a hint of lemon juice, it produces a moist, tender loaf with a golden crust. Ideal for breakfast or as an accompaniment to soups and stews, this bread requires no yeast or lengthy rising times, making it an easy and reliable baking choice.

Ingredients

Scale

Dry Ingredients

  • 400 g plain gluten free flour (e.g., FREEE plain gluten free flour or similar supermarket blend)
  • 1 tsp salt
  • 1 tbsp caster sugar
  • 0.5 tsp xanthan gum
  • 2 tsp bicarbonate of soda
  • Extra gluten free flour for dusting (rice flour or plain gluten free flour)

Wet Ingredients

  • 1 large egg (lightly whisked)
  • 200 ml natural yoghurt (full fat recommended)
  • 100 ml milk
  • 1 tbsp lemon juice

Instructions

  1. Preheat Oven: Preheat your oven to 190°C (fan 170°C) or Gas Mark 5. Line a baking sheet with baking paper and set it aside for later.
  2. Prepare Dairy Mixture: In a bowl, mix together the natural yoghurt, milk, and lemon juice. The acidity of the lemon juice will cause the dairy mixture to curdle slightly, which is desired for this recipe.
  3. Combine Dry Ingredients: In a large mixing bowl, combine the gluten free flour, salt, xanthan gum, caster sugar, and bicarbonate of soda. Stir well to distribute all dry ingredients evenly.
  4. Add Wet Ingredients: Pour the curdled yoghurt/milk/lemon mixture into the dry ingredients. Then add the lightly whisked egg.
  5. Form Dough: Using a wooden spoon, mix the ingredients until a soft, sticky dough forms. Lightly dust your work surface with gluten free flour and tip the dough out.
  6. Knead Gently: Dust your hands with gluten free flour and gently bring the dough together into a ball. Avoid overworking it to prevent adding too much flour, but use enough flour to make it workable.
  7. Shape Dough: Shape the dough into a round loaf and place it onto the prepared baking sheet. Using a sharp knife, score an ‘X’ into the top of the dough and sprinkle with a little extra gluten free flour.
  8. Bake: Place the baking sheet in the middle of the preheated oven and bake for approximately 30 minutes until the bread is golden and sounds hollow when tapped on the top and bottom.
  9. Cool & Serve: Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing and serving.

Notes

  • Using full fat natural yoghurt helps create a moist and tender crumb.
  • If the dough feels too sticky or hard to handle, dust your hands and work surface with additional gluten free flour, but avoid overworking.
  • The lemon juice combined with milk and yoghurt acts as a natural leavening agent by curdling the dairy, similar to buttermilk.
  • This soda bread is best eaten fresh but can be stored in an airtight container for up to two days.
  • You can toast leftover slices for a delicious snack or breakfast.
  • If you prefer a dairy-free option, substitute the yoghurt and milk with plant-based alternatives and adjust for consistency.

Keywords: gluten free soda bread, quick gluten free bread, easy soda bread recipe, no yeast gluten free bread, gluten free baking

Find it online: https://cookwithruby.com/gluten-free-soda-bread-recipe/