Gluten-free Irish soda bread

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Bread for life

“This scrumptious soda bread reminds me of a really good scone, one that melts in your mouth and brings you a real sense of comfort. It has the most amazing texture and the combination of nutritious flours creates a delicious, nutty flavour.” Krystle Manning, Of Oat & Earth


1 cup teff flour
1 cup brown rice flour
½ cup tapioca flour
½ cup almond meal
1 tsp xanthan gum
¼ cup coconut sugar
1 tsp bicarbonate of soda
1 tbsp baking powder
½ tsp Himalayan rock salt
100g butter (dairy-free butter can be substituted)
1 egg
1 cup buttermilk (use soy milk + 1 tbsp lemon juice for dairy-free)
1 tbsp butter, melted
1 tbsp buttermilk


Preheat oven to 180 degrees C (non fan-forced) and line a baking tray with non-stick baking paper. In a large bowl, combine dry ingredients: teff flour, brown rice flour, tapioca flour, almond meal, xanthan gum, coconut sugar, bicarb soda, baking powder and salt. Add the butter and cut it in using a pastry cutter or two butter knives, until only pea-sized chunks remain.
In a separate smaller bowl, whisk together the egg and the buttermilk. Add the egg mixture to the flour mixture and use a spatula to gently fold it in. Then use your hands finish mixing and shape it into a ball. Try not to over-mix it.
Place it on the lined baking tray. Combine extra melted butter and buttermilk and brush all over the loaf. Make a shallow X on top of the loaf with a knife. Bake for 50-55 minutes.
Allow to cool for at least 15 minutes before slicing (it will slice better once it is cooler, but it is delicious when it is warm). Serve with butter and raw honey for a real treat, or simply use in place of your usual bread.

Recipe, photography & styling Krystle Manning, Of Oat & Earth

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