Go to your basket

0 items - Your basket is empty


You are here: Home > Recipes > Gluten Free Soda Bread

Gluten Free Soda Bread

Doves Farm recipe

Our recipe

This versatile bread can be made with EITHER 500g of Gluten Free Brown Bread Flour Blend OR 500g of Gluten Free White Bread Flour Blend. Happy baking and eating!

Customer rating: CakeCakeCakeCakeEmpty Cake 10 customer reviews


Unit of measurement


500 gGluten Free Brown Bread Flour Blend
500 gOR Gluten Free White Bread Flour Blend
¼ tspSalt
1 ⅔ tbspsBaking Powder
2 tspsXanthan Gum
1 tspVinegar
1 tbspOil
500 mlMilk or Rice Milk
2 tbspsExtra Milk or Rice Milk


1. In a bowl mix together the flour, salt, baking powder & xanthan gum

2. In a separate container stir the vinegar & oil into the milk.

3. Add the milk mixture to the flour.

4. Stir to form a soft, slightly sticky dough.

5. Roughly shape the dough & place in an oiled 500g/1lb tin.

6. Brush the top of the loaf with the additional milk.

7. Bake in a preheated oven for 90/100 minutes.

Rate this recipe using the review button below, or click here to discuss it in our forum.

Temperature & cooking time:
Oven 200°C/Fan 180°C/400°F/Gas 6

Dietary status:
Without Dairy, Without Egg, Without Gluten, Without Nuts, Vegan, Vegetarian, Without Wheat.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Customer reviews

10 Reviews
5 stars: 6
4 stars: 1
3 stars: 2
2 stars: 0
1 stars: 1

Average Customer Rating:

CakeCakeCakeCakeEmpty Cake

Share your thoughts with other customers:

Write Review


By Ms Ber Branni

09 Jan 2015 | 19:59 UTC

Rating: CakeEmpty CakeEmpty CakeEmpty CakeEmpty Cake

I made this today and I am very unhappy with the result. It was very hard on the outside and very stodgy inside. I followed the recipe correctly. I would give it 0 stars but that is not an option.

By Miss Anna Bryant

02 Dec 2014 | 16:24 UTC

Rating: CakeCakeCakeCakeCake

Are you sure the recipe quantities are correct as no one seems to have got a result like the loaf in the photo?

By Miss Anna Bryant

27 Nov 2014 | 19:23 UTC

Rating: CakeCakeCakeCakeCake

I have just made this soda bread with the white flour and have the same problem as linda. Namely a very hard crust and stodgy inside, although it's still better than Genius bread. I baked it for 90 mins in my gas over at mk 6, in a glass loaf dish. Any tips?

By Mrs linda wrigglesworth

28 Oct 2014 | 09:24 UTC

Rating: CakeCakeCakeEmpty CakeEmpty Cake

I have just made this soda bread, the outside is as hard as rock and the inside is not totally cooked inside! the taste is nice. I might try and cook on a lower heat for a bit longer.

Dear Linda. Thank you for your feedback. We baked the recipe again after receiving your review and the bread turned out just like the picture above, not hard and not uncooked in the middle. We wonder if you used 500g of brown AND 500g of white flour blend? The recipe states 500g of EITHER. We have made this clearer in the recipe now. Many thanks and all the best from Doves Farm

By Mr Peter Eardley

28 Jul 2014 | 23:28 UTC

Rating: CakeCakeCakeCakeCake

I'm puzzled that this soda bread recipe does not have Bicarbonate of Soda listed in the recipe, so don't know how much to put in. Do I just include it instead of the baking powder?

Baking powder is made with two ingredients, one of which is bicarbonate of soda. So by using baking powder, the soda bread has all it needs to rise, simply follow the ingredients in the recipe. Happy baking!

By Ms Kim Michelle

24 Dec 2013 | 14:01 UTC

Rating: CakeCakeCakeCakeCake

Lovely... Have coeliac and thought that my future was shop bought fluffy bread. Now I can make my own..... I added sunflower seeds and it was lovely. It is a soda bread so is quite heavy but i found the more you kneaded it the better it is.

By Mr Peter Rudd

08 Dec 2013 | 19:30 UTC

Rating: CakeCakeCakeCakeEmpty Cake

I baked my 1st loaf for my wife today, the outside was very hard but the inside was a bit heavy but edible, I will try again on a shorter baking time. Thanks for the recipe.

By Mrs Elena Blunsum

10 Jul 2013 | 10:03 UTC

Rating: CakeCakeCakeCakeCake

I too found the loaf soggy inside. Tried again using 450mls fluid and made rolls instead - much better results! I made 8 rolls and cooked them at 200 for 35 mins.

By Ms sue godfrey

24 Jun 2012 | 08:35 UTC

Rating: CakeCakeCakeCakeCake

Looked for relevant egg free, gluten free recipe and intend to try this. The ingredient 'vinegar' should be cider or wine vinegar. Malt vinegar is not suitable for gluten intolerants as it comes from barley grain.

By Mrs Janet Macpherson

05 Mar 2012 | 13:37 UTC

Rating: CakeCakeCakeEmpty CakeEmpty Cake

The first loaf I made came out crisp on outside but definitely soggy & heavy inside. Tried again but misread recipe as the "or" between the two flours is so small I completely missed it. Perhaps that could be corrected?