Gluten Free Soda Bread recipe (NO YEAST!) - The Gluten Free Blogger (2024)

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If you're after agluten free soda bread which is SUPER easy to make, you've come to the right place.

After posting my basic gluten free bread recipe last week, loads of people told me they were struggling to get hold of yeast - and now I've got an ABSOLUTE GAME CHANGER.

This gluten free soda bread is possibly thebest gluten free bread I have ever baked.

And to top it all, it'syeast free.

In fact, this gluten free soda bread recipe uses basic storecupboard ingredients (plus a few from the fridge) and bakes in 30 minutes, with no kneading necessary.

Gluten Free Soda Bread recipe (NO YEAST!) - The Gluten Free Blogger (1)

What is gluten free soda bread?

I'd heard of soda bread before but up until this week I'd never actually tried it.

I was sceptical of how it would taste but honestly, I am 100% converted.

Basically, soda bread is an Irish bread, traditionally made from flour, baking soda, salt and buttermilk.

The idea uses bicarbonate of soda instead of yeast as a leavening agent.

The bicarb reacts with the buttermilk to create tiny bubbles and that bread-like texture.

Of course, my gluten free soda bread recipe varies slightly from a traditional, 'gluteny' soda bread as the flour properties mean you generally need more liquid in the mix.

You'll also need the added xanthan gum to mimic some of the elasticity of the missing gluten.

But I really hope you'll agree that despite its simplicity, this gluten free soda bread is truly out of this world!

Gluten Free Soda Bread recipe (NO YEAST!) - The Gluten Free Blogger (2)

How to make this yeast free, gluten free soda bread

Making this gluten free soda bread recipe is honestly so simple I can't believe I haven't done it before.

And the fact that you don't even need yeast just makes things even quicker. No proving time necessary!

To make this gluten and yeast free soda bread recipe, you'll need:

400g plain gluten free flour
1 tsp salt
1 tbsp caster sugar
½ tsp xanthan gum
2 tsp bicarbonate of soda
1 large egg (lightly whisked)
200ml natural yoghurt
100ml milk
1 tbsp lemon juice
Extra gluten free flour for dusting (I used rice flour but you can use plain GF flour)

Gluten Free Soda Bread recipe (NO YEAST!) - The Gluten Free Blogger (3)

Simple storecupboard ingredients

So most of these ingredients are basics I hope you'll already have in stock.

Salt, sugar, bicarb and xanthan gum are always present in my kitchen cupboards!

I know some people are struggling to get hold of gluten free flour, but there are lots of places selling it online.

Check this post out if you're having any trouble as I have found a few stockists online.

Now traditionally soda bread uses buttermilk, but as I didn't have any at home I just made my own.

In fact, you make a simple buttermilk by adding 1 tbsp of lemon juice per 1 cup of milk, simple!

However, I wanted to use a mixture of yoghurt and milk to make the mixture a little thicker and add some moisture to my gluten free soda bread.

I also figured more people would have yoghurt, milk and lemon juice in the fridge than buttermilk!

I haven't tried a dairy or egg free version of this recipe (yet!) so wouldn't want to comment on how this would turn out with replacements.

But if you do give it a try then please let me know how you get on!

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What do you eat soda bread with?

Because of its shape, this gluten and yeast free soda bread isn't the best bread for sandwiches.

For that you'll probably want something more like my gluten free loaf recipe.

This bread, however, is perfect for eating warm from the oven slathered in butter.

My gluten free, yeast free soda bread recipe

If you're looking for a gluten and yeast free bread recipe, then this gluten free soda bread recipe is definitely something you need to make RIGHT NOW.

It's honestly so simple that I can't believe I haven't tried it before. I'm going to be making this over and over again.

Plus I've now made this handy recipe to show you guys how to put this bread together...

If you make this recipe and love it, please do let me know bytagging me on my Instagramor using#theglutenfreeblogger. I love seeing your bakes!

And please do leave a review to let others know you loved it too! It would mean the world to me.

Yield: 1 loaf

Gluten Free Soda Bread (Yeast Free)

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This gluten free and yeast free soda bread recipe is an easy, quick bread to make. No yeast needed and using basic household ingredients, this gluten free soda bread bakes in 30 minutes. Perfect served warm with lashings of butter!

Ingredients

400g plain gluten free flour
1 tsp salt
1 tbsp caster sugar
½ tsp xanthan gum
2 tsp bicarbonate of soda
1 large egg (lightly whisked)
200ml natural yoghurt
100ml milk
1 tbsp lemon juice
Extra gluten free flour for dusting (I used rice flour but you can use plain GF flour)

Instructions

Preheat the oven to 190'C / Gas 5. Line a baking sheet with a piece of baking paper and set aside.
Mix the yoghurt, milk and lemon juice in a bowl and stir. The lemon juice should cause the milk/yoghurt to curdle a little, which is what you're going for here!
In a large mixing bowl, add the flour, salt, xanthan gum, sugar and bicarbonate of soda and mix well. Pour in the yoghurt/milk/lemon mixture and then add the egg (which should be whisked just enough to combine the yolk and white).
Use a wooden spoon to bring the mixture together into a soft, sticky dough. Dust the worktop with a sprinkle of gluten free flour and turn out the dough. Dust some gluten free flour on your hands as well as and then lightly mould the dough together into a ball - if it is a little difficult to handle at first, you should find with the extra flour it starts to become more workable. Don't over-work it as you don't want to add too much extra flour to the mix.
Mould the dough into a circle shape (it should hold its shape relatively well but may still spread a little, this is fine - you don't want the dough to be super stiff!) and place it on the centre of the lined baking sheet. Use a knife to score an X into the top of the dough and sprinkle with a little extra flour.
Bake the dough in the centre of the hot oven for around 30 minutes. It should be lovely and golden and sound hollow when you tap the top and bottom of the loaf. Once baked, remove from the oven and cool on a wire rack before slicing and serving.

Notes

This gluten free soda bread is best eaten fresh on the day of baking. It will keep for 2-3 days in an airtight container or you can slice it up and freeze it, defrosting as needed.
If the top of the loaf starts to catch when baking, cover it with some foil for the rest of the bake.

Nutrition Information:

Yield:

Serving Size:

1 slice
Amount Per Serving: Calories: 138Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 13mgSodium: 162mgCarbohydrates: 27gFiber: 1gSugar: 2gProtein: 5g

Need some more gluten free baking inspiration?

If you want to have a go at some of the other gluten free bread recipes on the blog, why not give some of these a try?

They’re perfect for baking away all of your troubles.

Easy gluten free bake-at-home bread recipe
Simple gluten free flapjacks recipe
Gluten free fairy cakes recipe (with egg free option)
Basic gluten free triple chocolate brownies

If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger,share them inmy Facebook groupor tag me onInstagram.

And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!

Oh – anddon’t forget to sign up for my e-newsletterwhere you’ll know about all my latest posts and competitions first!

Like this Gluten Free Soda Bread recipe? Pin this recipe card below for later!

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Gluten Free Soda Bread recipe (NO YEAST!) - The Gluten Free Blogger (2024)

FAQs

What is the trick to making good gluten-free bread? ›

Tips and Techniques to make better Gluten Free Bread

Use psyllium husk powder.
Let the dough rest (not exactly the same as a bulk proof)
Mix or knead thoroughly.
Use less yeast.
Bake in a tin with tall sides.
Bake for longer, often at a lower temperature.
Create steam in the oven.
Use the tangzhong or scalded flour method.

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What is the best gluten-free flour for yeast bread? ›

If you want to buy just one gluten-free flour, we highly recommend the Pillsbury all-purpose gluten-free flour. Not only is it our favorite gluten-free flour, and easy to use in gluten-free recipes, but it's also one of the few gluten-free flours currently on the market that is recommended for baking with yeast.

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What replaces gluten in gluten-free bread? ›

In the market, there are circulating different gluten-free mixtures. The most common wheat flour substitutes for the production of gluten-free bread are rice and/or maize flours combined with starch of different origins (e.g. potato, corn, cassava). These ingredients are the most abundant and the cheapest.

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What is the biggest challenge of making gluten-free bread? ›

However, these alternative flours do not have the same properties as wheat flour, which can make baking gluten-free bread a challenge. One of the main challenges in making gluten-free bread is achieving the same texture and rise as traditional wheat bread.

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What helps gluten free dough rise? ›

The bubbles get caught in the gluten sponge and the bread rises. In order for gluten free bread to rise, you need to add something sticky and springy, usually xanthan gum and various combinations of starch and fiber to get the texture as close as possible.

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What does cream of tartar do in gluten-free bread? ›

A: Yes, cream of tartar can be used in gluten-free bread recipes to improve dough stability and rise.

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Why is my homemade gluten-free bread so dense? ›

Dense loaf- you may need to use more liquid, gluten free dough is usually wetter than regular wheat flour dough resembling a thick brownie batter. How much liquid is enough in a recipe ultimately depends not on formulas but in observation. You may need more or less liquid than the recipe specifies.

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What is the secret of baking with gluten-free flour? ›

Use xanthan gum or guar gum: Gluten-free flours lack the elasticity and structure that gluten provides, so adding a binder like xanthan or guar gum can help to hold the ingredients together and give your baked goods a better texture.

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What is the closest gluten-free flour to all-purpose flour? ›

Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.

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What gluten-free flour thickens best? ›

White rice flour: fine wheat substitute

Made from finely milled white rice, rice flour is a great substitute for wheat flour. It works very well as a thickening agent because it prevents liquid separation – it is particularly good for soups, gravies and sauces but can also work for cakes, cookies and crackers.

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Why is gluten free flour not good for bread making? ›

Gluten's elasticity allows batters and doughs to trap air released by leavening agents (yeast, baking powder, or baking soda), which is how they're able to rise. Without this protein, gluten-free baked goods have the potential to be grainy, dense, and crumbly, but they don't have to be!

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Is Ezekiel bread gluten-free? ›

Q: Are Food for Life Ezekiel 4:9®, Genesis 1:29® and 7-Sprouted Grains products "gluten free"? A: No. These products contain naturally occurring gluten. However, our unique sprouting process activates enzymes, which naturally metabolize starch, carbohydrates and gluten protein.

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Is Dave's Killer bread gluten-free? ›

A: We do not currently make any gluten-free products. It's really hard to get a gluten-free bread to match our high standards for killer taste and texture (we're trying!).

Is there a trick to baking with gluten free flour? ›

Mix Batters Longer

While conventional wisdom has taught us not to overmix our batters, we've found most gluten-free batters simply need to be stirred for longer. If you're worried this will turn your muffins and cakes rubbery, have no fear. Gluten-free recipes need to have more structure.

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What makes gluten free bread better? ›

Gluten-free bread lets you enjoy bread without the risk of causing harm to your intestines. And when you swap out white flour for a gluten-free alternative, it might make your bread healthier in certain ways. Other flours often have nutrients you wouldn't get with white flour.

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What binds gluten free bread? ›

The three most commonly used binders in gluten free recipes are xanthan gum, guar gum and psyllium husk. You don't need to understand the science of these ingredients to use them but a little bit of knowledge will help you when making decisions in the kitchen and lead to the excellent results you want.