Gluten Free Buckwheat Soda Bread


  • 250ml natural yoghurt
  • 200ml tepid water
  • 3 tbsp oil
  • 1 tbsp lemon juice
  • 500g FREEE Buckwheat Flour
  • 2 tbsp icing sugar
  • 2 tsp FREEE Bicarbonate of Sugar
  • 2 tsp FREEE Xanthan Gum
  • ¼ tsp salt
  • oil for tin


  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.