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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: CakeCakeCakeCakeEmpty Cake 20 customer reviews

Servings

Unit of measurement

Ingredients

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

Method

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

20 Reviews
5 stars: 11
4 stars: 2
3 stars: 5
2 stars: 0
1 stars: 2

Average Customer Rating:

CakeCakeCakeCakeEmpty Cake

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By Mrs Joanna Smith

28 Apr 2016 | 10:48 BST

Rating: CakeCakeCakeCakeCake

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 Zeynep Savin

09 Feb 2016 | 14:36 GMT

Rating: CakeCakeCakeCakeCake

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 Cheryl Bedells

16 Jan 2016 | 22:33 GMT

Rating: CakeCakeCakeCakeCake

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 Ms Jo Darley

11 Dec 2015 | 15:32 GMT

Rating: CakeCakeCakeCakeCake

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 Mrs Elizabeth Pratt

10 Oct 2015 | 14:14 BST

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 BST

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 BST

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 BST

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 GMT

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 GMT

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.