20% off selected FREEE product ranges.

Shop all offers!

Gluten Free Buckwheat Soda Bread

Makes 1 loaf

A close textured and very appealing gluten free soda bread made without wheat or yeast.

Free from Gluten, Egg, Soya, Wheat, Nuts


Change Quantities:
  1. Pre-heat the oven.
  2. Rub some oil around the inside of a 1kg/2lb loaf tin or insert a baking liner.
  3. Put the flour, sugar, bicarbonate of soda, xanthan gum, vitamin C if used, and salt into a large bowl, stir to combine and sieve into a mixing bowl.
  4. Measure the boiling water into a jug and add the cold water.
  5. Add the yoghurt or lemon juice, if used, and stir to combine.
  6. Pour this into the mixing bowl and stir everything together to make a soft, sticky dough.
  7. Drizzle the oil over the sticky dough and using a spatula, turn the mixture a couple of times in the bowl to encourage the formation of a doughy mass.
  8. Tip the doughy mass into the prepared tin and smooth the top.
  9. Brush some oil over a piece of aluminium foil. With the oiled side down, cover the tin creating a dome so that the bread can rise during cooking.
  10. Bake for 60 minutes.
  11. Carefully remove the aluminium foil and bake for a further 10 minutes.
  12. Turn the loaf out onto a wire rack. The bottom should sound hollow when tapped.
  13. Cool completely before slicing.


1kg/2lb loaf tin, aluminium foil, sieve, large mixing bowl and jug


200°C, Fan 180°C, 400°F, Gas 6

Cooking time

60 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

Write a review


Find a recipe


Change Quantities:

You may also like

Our Story

Going gluten free in the 70s...

Learn More
Cookie settings