20% off selected gluten free home baking products

Shop now

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
Vegetarian

Ingredients

Change Quantities:
  1. Measure the yogurt, water, 2 spoons of the oil and the lemon juice 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. Put the flour, icing sugar, bicarbonate of soda, xanthan gum and salt into a large bowl and mix together well.
  4. Sieve this into another mixing bowl to mix and aerate the flour blend.
  5. Add the prepared yogurt mix to the bowl and stir everything together to make a soft, sticky dough.
  6. Drizzle the remaining spoon of oil over the sticky dough and turn the mixture a couple of times in the bowl to encourage the formation of a doughy mass.
  7. Tip the doughty mass into the prepared tin and smooth the top.
  8. Cover the tin with oiled tin foil creating a dome so that the bread can rise during cooking.
  9. Bake for 60 minutes.
  10. Carefully remove the tin foil and bake for a further 10 minutes.
  11. Turn the loaf out onto a wire rack. The bottom should sound hollow when tapped.
  12. Cool completely before slicing.

Equipment

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

Temperature

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

Ingredients

Change Quantities:

You may also like

Our Story

Going gluten free in the 70s...

Learn More
Cookie settings