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You are here: Home > Recipes > Gluten Free Soda Bread

Gluten Free Soda Bread

Doves Farm recipe

Our recipe

This versatile bread can be made with EITHER 500g of Gluten Free Brown Bread Flour Blend OR 500g of Gluten Free White Bread Flour Blend. Happy baking and eating!

Customer rating: CakeCakeCake3 Quarter CakeEmpty Cake 16 customer reviews


Unit of measurement


500 gGluten Free Brown Bread Flour Blend
500 gOR Gluten Free White Bread Flour Blend
¼ tspSalt
1 ⅔ tbspsBaking Powder
2 tspsXanthan Gum
1 tspVinegar
1 tbspOil
500 mlMilk or Rice Milk
2 tbspsExtra Milk or Rice Milk


1. In a bowl mix together the flour, salt, baking powder & xanthan gum

2. In a separate container stir the vinegar & oil into the milk.

3. Add the milk mixture to the flour.

4. Stir to form a soft, slightly sticky dough.

5. Roughly shape the dough & place in an oiled 500g/1lb tin.

6. Brush the top of the loaf with the additional milk.

7. Bake in a preheated oven for 90/100 minutes.

Rate this recipe using the review button below, or click here to discuss it in our forum.

Temperature & cooking time:
Oven 200°C/Fan 180°C/400°F/Gas 6

Dietary status:
Without Dairy, Without Egg, Without Gluten, Without Nuts, Vegan, Vegetarian, Without Wheat.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Customer reviews

16 Reviews
5 stars: 7
4 stars: 2
3 stars: 5
2 stars: 0
1 stars: 2

Average Customer Rating:

CakeCakeCake3 Quarter CakeEmpty Cake

Share your thoughts with other customers:

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By Mrs Elizabeth Pratt

10 Oct 2015 | 14:14 UTC

Rating: CakeCakeCakeEmpty CakeEmpty Cake

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 Miss Kelly Leal

02 Aug 2015 | 19:38 UTC

Rating: CakeCakeCakeEmpty CakeEmpty Cake

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 Mrs Angela Lloyd-Read

21 Jun 2015 | 11:05 UTC

Rating: CakeCakeCakeCakeCake

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 Ms Lorna Sturgis

06 Jun 2015 | 09:34 UTC

Rating: CakeCakeCakeEmpty CakeEmpty Cake

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 Mrs Michele Pool

22 Mar 2015 | 07:55 UTC

Rating: CakeCakeCakeCakeEmpty Cake

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 Ms Sheila McLean

08 Mar 2015 | 19:13 UTC

Rating: CakeEmpty CakeEmpty CakeEmpty CakeEmpty Cake

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 Ber Branni

09 Jan 2015 | 19:59 UTC

Rating: CakeEmpty CakeEmpty CakeEmpty CakeEmpty Cake

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 Miss Anna Bryant

02 Dec 2014 | 16:24 UTC

Rating: CakeCakeCakeCakeCake

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

27 Nov 2014 | 19:23 UTC

Rating: CakeCakeCakeCakeCake

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 Mrs linda wrigglesworth

28 Oct 2014 | 09:24 UTC

Rating: CakeCakeCakeEmpty CakeEmpty Cake

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