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You are here: Home > Recipes > Buckwheat Soda Bread

Buckwheat Soda Bread

Doves Farm recipe

Our recipe

A close textured yet very appealing soda bread which is made without wheat or yeast.

Customer rating: CakeCakeCakeCakeQuarter Cake 14 customer reviews


Unit of measurement


600 gBuckwheat Flour
½ tspSalt
1 ⅔ tbspsBaking Powder
2 tspsXanthan Gum
1 tspVinegar
3 tbspsOil
500 mlMilk
2 tbspsAny Gluten Free Flour


  1. Pre- heat the oven to 200°C, Fan 180°C, 400°F, Gas 6.
  2. Put the flour, salt, baking powder and xanthan gum into a bowl and whisk together.
  3. Measure the vinegar, oil and milk into another bowl.
  4. Stir the milk mixture into the flour and bring together to form a dough.
  5. Dust a large oven baking tray with a spoon of the extra flour.
  6. Scatter a second spoon of extra flour over the dough.
  7. Shape the dough piece into a 25cm/10” cylinder and place on the baking tray.
  8. Bake immediately in the pre-heated oven for 75-85 minutes.
  9. Remove from the oven and cool on a wire rack. Or for a softer crust wrap the bread in a clean tea towel while it cools.
  10. Allow the bread to cool completely before slicing.

(For a softer crust wrap the bread in a clean tea towel while it cools)

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

Temperature & cooking time:
200°C/Fan180°C/400°F/Gas 6 for 75/85 minutes

Dietary status:
Without Egg, Without Nuts, Without Soya, 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

14 Reviews
5 stars: 9
4 stars: 2
3 stars: 2
2 stars: 1
1 stars: 0

Average Customer Rating:

CakeCakeCakeCakeQuarter Cake

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By Ms Margaret Cachia

07 Feb 2017 | 06:41 GMT

Rating: CakeCakeCakeCakeCake

Your recipes are all worth trying what disapoint me is that it's so hard to find buckwheat flour.. On the pkt it printed that Dove flour contains gluten. So I can't use this flour as I'm gluten intolerant.

By Ms Frances O'Donnell

26 Jan 2017 | 10:09 GMT

Rating: CakeCakeCakeCakeEmpty Cake

Lovely bread! Dough very wet so next would sprinkle more flour on it than just tbsp! Slightly over cooked after 75 minutes at correct temperature and crust really crusty so next time I would shorten cooking time! I know every oven is different! So nice to be able to eat a gluten and yeast free bread as I can't find any in the shops other than some wraps which are like soft cardboard!! Thank you for lovely recipe!

By Miss Helen Cramp

18 Dec 2016 | 18:56 GMT

Rating: CakeCakeCakeCakeEmpty Cake

XANTHAN GUM: if anyone wants to avoid using this ingredient here are some alternatives:

By Ms Margaret Ousby

13 Dec 2016 | 12:57 GMT

Rating: CakeCakeCakeCakeCake

I'm eating a slice of this bread as I write this, and very nice it is too. It is pleasantly light and springy, despite the close texture you'd expect of a gluten free loaf. The crust is deliciously crunchy, even when cooled in a towel. I used buttermilk instead of vinegared-milk and shaped it in the traditional dome with a cross in it. Otherwise followed the recipe to the letter. I will be making this loaf again.

By Miss Margot Maesaar

12 Oct 2016 | 10:00 BST

Rating: CakeCakeCakeCakeCake

I would like to bake your bread but I do not want to use xantham gum. Can I replace it with something else? Like chia seeds?Or could I leave it out completely? Thank you!

By Dr Helen Geen

21 Jun 2016 | 09:55 BST

Rating: CakeCakeCakeCakeCake

Thank you for your response, and also for coming up with a very-vegan, free-from, lemonized-rice-milk buckwheat soda bread! It looks delightful and means I don't have to experiment myself. If this was on the site already then I missed it. If it wasn't and you did it specially then thank you even more.

By Dr Helen Geen

24 May 2016 | 14:20 BST

Rating: CakeCakeCakeCakeCake

This looks lovely. I normally use baking soda for soda bread and acidify the milk with lemon juice. I'm vegan so use soya milk usually. Would it be possible here to replace the baking powder by baking soda and lemon juice (the latter added to the milk to make it curdle, buttermilk style? If so, how much baking soda and lemon juice would you suggest? I see various recommendations for replacing baking powder with baking soda, normally suggesting between 1/4 and 1/2 tsp baking soda to replace 1 tsp baking powder, and roughly twice as much lemon juice to baking soda to neutralise. I this case, that would still be quite a large amount of baking soda (far larger than I use for wheat or spelt flours) whichever ratio I go for. Any suggestions and recommendations for modifications to a more tradional-style soda bread (using 'lemonized ' milk and baking soda?) If you think it would wreck the taste then please say so and I'll go and get some cream of tartar insteaed.

Hi Helen. Thanks for your comment. We've created a recipe for this bread using the lemon method that we hope you will find useful.

By Ms Robyn Larmer

09 May 2016 | 04:45 BST

Rating: CakeCakeCakeEmpty CakeEmpty Cake

Just popped a batch of this in the oven and awaiting the outcome, smells delicious, hopefully the taste is worth the effort. Used some yellow cornmeal flour for the "2 tbsps any gluten free flour". The only thing I will comment upon is my disappointment a company so associated with gluten free flour not selling guaranteed cross contamination free coeliac/ gluten sensitive sufferer suitable buckwheat flour in decent pack sizes. Had to use one of your competitors to source of floor that met those requirements. Thanks for the recipe but please consider eliminating buckwheat growing condition gluten contaminants and going completely gluten free. The poultry pack sizes of gf bw flour you presently sell is far from ideal.

By Ms Margaret Buchanan Geddes

08 May 2016 | 22:15 BST

Rating: CakeCakeCakeEmpty CakeEmpty Cake

Please advise, should the bread be left for any period of time to rise or just be put straight into oven? Thank You....

Hi Margaret. As a soda bread, this loaf doesn't need a period of rest to prove, and can be put straight into the oven.

By Ms Janet Hackwell

31 Aug 2015 | 10:34 BST

Rating: CakeCakeEmpty CakeEmpty CakeEmpty Cake

Please tell me what I am doing wrong. I made this recipe using rice milk and it ended up looking exactly like the pictures but the Taste! All I could taste was baking soda! Is it really 1 2/3rds Tablespoons of baking soda? I thought it excessive at the time and the flavour proved it. Please let me know if it's right.

Dear Janet, we have not tried this recipe with rice milk, but this should not cause a problem. Baking Soda is another name for Bicarbonate of Soda and is not the same as Baking Powder which is a traditional raising agent made from an acid/alkali blend. We use a blend of Bicarbonate of Soda and Calcium Phosphate in Doves Farm Baking Powder. We suggest you try again using Baking Powder for best results. Many thanks, Doves Farm