Gluten Free Soda Bread

Makes 1 loaf

This versatile bread can be made with Gluten Free Brown Bread Flour. Happy baking and eating!

Free from Gluten, Egg, Soya, Wheat, Nuts
Vegetarian

Ingredients

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  1. Line a baking tray with parchment and pre-heat the oven.
  2. Put the flour into a large mixing bowl, add 150ml water and 2 spoons of the oil. Mix with a fork or pastry cutter to make fine bread crumbs without any lumps.
  3. Measure the bicarbonate of soda, sugar, salt and Vitamin C (if used) into another bowl and stir to combine.
  4. Measure the yogurt and 100ml water into a third bowl and mix well.
  5. Cover all the bowls and leave them in a warm place for 20 minutes.
  6. Sieve the prepared soda mix onto the prepared flour and mix again with a fork, breaking up any lumps.
  7. If using lemon juice, add it to the prepared yogurt, stir and add everything to the flour bowl.
  8. Continue stirring until all the flour is combined and forms a thick batter.
  9. Drizzle the last spoon of oil over the dough. Tip the bowl back and forth or side to side, moving the dough so that it becomes lightly covered in oil and loosens from the bowl.
  10. Tip the dough onto the prepared baking tray shaping it into cylinder that is about 30cm/12” long and 8cm/3” in diameter.
  11. Put the bread into the hot oven, close the door and reduce the temperature to the lower heat. Bake for 60 minutes.
  12. Remove from the oven and place on a wire rack to cool.
  13. Allow the bread to cool completely before slicing.

Equipment

Large baking tray

Temperature

Pre-heat to 240˚C, Fan 220˚C, 475˚F, Gas 9

Lower to 200°C, Fan 180°C, 400°F, Gas 6

Cooking time

60 minutes
I followed this recipe and my bread tastes gorgeous, the closet thing to bread, much better than shop bought. Instead of putting it in a loaf tin I gave it a good knead and then shaped it into a soda bread loaf shape, I didn't brush with milk, then after half an hour I turned it over in the oven, baked it like that for another half an hour and then turned it back over to finish off the baking time, 90 mins was just right. I used A2 milk and it worked well as a substitute. I will be making this again!
By Mrs Rebecca Simpson
15 Jan 2017
I would have given 0 stars if poss. Read reviews and went the Dove's comments. Used 500g only of Dove's white bread flour. Soda Loaf is like a brick on the outside and uncooked on the inside Although it sounded hollow, it did not rise. What a waste of ingredients and electric. I am used to baking GF with success and am so disappointed
By Mrs Anita Brennan
01 Nov 2016
So happy with this recipe. It's so easy and I really enjoy the result. I baked as the recipe but without brushing the top with milk. I made it in the shape of a traditional soda bread. Having coeliac disease and having tried a lot of gf breads I'm not as fussy as a wheat eater would be but this is almost like having the real thing!
By Mrs Joanna Smith
28 Apr 2016
Great result! I used a tbs of linseeds in a tbs of boiling water instead of xanthan gum and followed the recipe otherwise and it turned out amazing especially the ones I baked on a pizza stone, they were truly delicious. I made small blobs using a tablespoon, just flattened them a bit to resemble mini Turkish pides.
By Mrs Zeynep Savin
09 Feb 2016
WOW!! Made this tonight for my son. I used 250g white & 250g brown flour like a traditional soda bread. I then shaped & crossed the loaf too. Lovely crusty top & a light texture of the bread. Just like the photo. I'll be making this again in a loaf tin for a sandwich loaf.
By Mrs Cheryl Bedells
16 Jan 2016
Made this using buttermilk. Didn't use a loaf tin - made a round on an oiled baking tray with a deep cut in the top to make 4 portions. Delicious - will definitely make again
By Ms Jo Darley
11 Dec 2015
This loaf came out quite well baked in a tube pan for less time - about 45 minutes. I had no xanthum gum, so I used 1 egg and reduced the milk accordingly. The resulting mixture was definitely a thick batter rather than a dough, impossible to consider shaping it as the recipe suggests. However, it still came out as a moist bread with a crunchy crust. I added fresh chopped rosemary and thyme, which helped give it more interesting flavor, and increased the salt to 3/4 tsp, which still wasn't enough. I shall add more salt and reduce the milk by 2-3 Tbsp next time.
By Mrs Elizabeth Pratt
10 Oct 2015
As expected the loaf developed a very crusty crust, which I didn't mind. Unfortunately my loaf was underdone after the suggested baking time. I may try rolls next time. The flavour is okay, different to wheat bread, and has the texture of a banana loaf so quite dense. I found it toasted okay. I may add seeds next time. Is there a reason that extra xanthan gum is used when presumably it's contained within this brand of bread flour?
By Miss Kelly Leal
02 Aug 2015
Delicious! I used the brown bread blend and cooked it in a thick metal loaf tin. I did not glaze the loaf as based on other's comments I thought this would make it too crusty. I also only cooked it for 50 mins as it was golden by this time and sounded hollow when I tapped it. I am hoping not to eat it all before I slice some to keep in the freezer!
By Mrs Angela Lloyd-Read
21 Jun 2015
SO can I just clarify is it 1kg of flour total or just 500g? very confusing to all it seems

Dear Lorna. This bread recipe is for 500g of flour. Many thanks, Doves Farm

By Ms Lorna Sturgis
06 Jun 2015
This turned out pretty good for a first attempt. Would agree that it is very crusty when straight out of the oven. I softened the crust by covering it with clingfilm while still warm and leaving it to stand over night. Very nice in the morning thinly sliced, toasted and spread with jam.
By Mrs Michele Pool
22 Mar 2015
I followed the recipe to the letter but the mixture was so wet I could only scoop it into the tin. The end result was lumpy and the top had blown up like a souffle. The outside was rock hard and the inside, although reasonably textured,was tasteless and could have done with more salt. I wish I could post a photo of it before it hits the bin.
By Ms Sheila McLean
08 Mar 2015
I made this today and I am very unhappy with the result. It was very hard on the outside and very stodgy inside. I followed the recipe correctly. I would give it 0 stars but that is not an option.
By Ms Ber Branni
09 Jan 2015
Are you sure the recipe quantities are correct as no one seems to have got a result like the loaf in the photo?
By Miss Anna Bryant
02 Dec 2014
I have just made this soda bread with the white flour and have the same problem as linda. Namely a very hard crust and stodgy inside, although it's still better than Genius bread. I baked it for 90 mins in my gas over at mk 6, in a glass loaf dish. Any tips?
By Miss Anna Bryant
27 Nov 2014
I have just made this soda bread, the outside is as hard as rock and the inside is not totally cooked inside! the taste is nice. I might try and cook on a lower heat for a bit longer.

Dear Linda. Thank you for your feedback. We baked the recipe again after receiving your review and the bread turned out just like the picture above, not hard and not uncooked in the middle. We wonder if you used 500g of brown AND 500g of white flour blend? The recipe states 500g of EITHER. We have made this clearer in the recipe now. Many thanks and all the best from Doves Farm

By Mrs linda wrigglesworth
28 Oct 2014
I'm puzzled that this soda bread recipe does not have Bicarbonate of Soda listed in the recipe, so don't know how much to put in. Do I just include it instead of the baking powder?

Baking powder is made with two ingredients, one of which is bicarbonate of soda. So by using baking powder, the soda bread has all it needs to rise, simply follow the ingredients in the recipe. Happy baking!

By Mr Peter Eardley
28 Jul 2014
Lovely... Have coeliac and thought that my future was shop bought fluffy bread. Now I can make my own..... I added sunflower seeds and it was lovely. It is a soda bread so is quite heavy but i found the more you kneaded it the better it is.
By Ms Kim Michelle
24 Dec 2013
I baked my 1st loaf for my wife today, the outside was very hard but the inside was a bit heavy but edible, I will try again on a shorter baking time. Thanks for the recipe.
By Mr Peter Rudd
08 Dec 2013
I too found the loaf soggy inside. Tried again using 450mls fluid and made rolls instead - much better results! I made 8 rolls and cooked them at 200 for 35 mins.
By Mrs Elena Blunsum
10 Jul 2013
Looked for relevant egg free, gluten free recipe and intend to try this. The ingredient 'vinegar' should be cider or wine vinegar. Malt vinegar is not suitable for gluten intolerants as it comes from barley grain.
By Ms sue godfrey
24 Jun 2012
The first loaf I made came out crisp on outside but definitely soggy & heavy inside. Tried again but misread recipe as the "or" between the two flours is so small I completely missed it. Perhaps that could be corrected?
By Mrs Janet Macpherson
05 Mar 2012

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