Gluten Free Buckwheat Soda Bread

Makes 1 loaf

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

Free from Gluten, Egg, Soya, Wheat, Nuts


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  1. Measure the yoghurt, water and 2 spoons of oil into a jug and stir until combined.
  2. Rub some oil around the inside of a 1kg/2lb loaf tin or line it with parchment and pre-heat the oven.
  3. Sieve the flour, sugar, bicarbonate of soda, xanthan, salt and vitamin C (if using lemon juice add it at the next step) into the bowl and stir to combine.
  4. Add the prepared yoghurt mix (and lemon juice if used) to the bowl and stir everything together to make a soft, sticky dough mass.
  5. Tip the dough into the prepared tin, smooth the top and brush the remaining spoon of oil over the top.
  6. Cover the tin with oiled tin foil creating a dome so that the bread can rise during cooking.
  7. Bake for 55 minutes.
  8. Carefully remove the tin foil, lower the oven temperature and bake for a further 10 minutes.
  9. Turn the loaf out onto a wire rack. The bottom should sound hollow when tapped.
  10. Cool completely before slicing.


1kg/2lb loaf tin, parchment and tin foil


240˚C, Fan 220˚C, 475˚F, Gas 9 for 55 minutes

200°C, Fan 180°C, 400°F, Gas 6 for 10 minutes

Cooking time

55 minutes + 10 minutes
Delicious & really light! Made some Paleo/coeliac/other changes which I hope help: Buttermilk for yoghourt, 2 tsp Chia seeds instead of Xanthan gum, Baking powder (Gluten-free, use 3x amount) for Baking soda & Lemon juice. Icing sugar replaced with 2tbsp fine ground Coconut sugar (1 cup : 1tbsp Arrowroot pwdr in Nutribullet)
By Michael Griffiths
19 Jul 2018

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