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!

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!

Gluten Free Soda Bread recipe (NO YEAST!) - The Gluten Free Blogger (4)

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.

And that's pretty much what happened to this whole loaf!

Soda bread is also great to serve up as a side with stews or soups.

Try it with my fiery carrot, chilli and ginger soup or on the side of my gluten free roast chicken soup.

You can also toast it and top it with anything you fancy too. It's really very versatile!

Some people also add raisins or currants to their soda bread, though I'm not the biggest fan of this kind of dried fruit so I shall be steering clear. Feel free to go nuts though!

Gluten Free Soda Bread recipe (NO YEAST!) - The Gluten Free Blogger (5)

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.

Gluten Free Soda Bread recipe (NO YEAST!) - The Gluten Free Blogger (6)

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!


  • 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)


  1. Preheat the oven to 190'C / Gas 5. Line a baking sheet with a piece of baking paper and set aside.
  2. 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!
  3. 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).
  4. 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.
  5. 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.
  6. 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.


  • 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:



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)


What is the secret to getting gluten-free bread to rise? ›

Eggs are natural leaveners that help boost the rise and volume of bread. Eggs also add moisture, flavor, and protein to gluten-free bread recipes. If you select a gluten-free bread recipe that includes eggs, you have a better chance that the resulting bread will have good color, more volume, and softer texture.

Why do you put vinegar in gluten-free bread? ›

Apple cider vinegar or another acid lightens up the dough. You can add up to 4 Tbsp of acid for 500 g gluten-free flour. Don't worry, you won't be able to taste it afterwards. To lighten up a yeast dough even more, you can add a packet of baking powder or cream of tartar baking powder to 500 g flour.

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.

What is the trick to baking with gluten-free flour? ›

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

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

One of the main challenges in making gluten-free bread is achieving the same texture and rise as traditional wheat bread.

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

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.

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.

Is vinegar bad for celiac? ›

Most vinegars are gluten-free. Most varieties are distilled and made from inherently gluten-free ingredients such as grapes. The only vinegar that needs to be avoided is malt vinegar. Malt vinegar is not distilled, and malt is derived from barley, a grain that is not gluten-free.

What does egg white do in gluten-free bread? ›

Developing baked gluten-free (GF) products is difficult since gluten is essential for many organoleptic properties like texture and taste. Egg white proteins (EW) show strong cohesive behavior with excellent foaming capacity and stability, which may improve both organoleptic quality and nutritional value of GF bread.

What is the best binder for gluten-free bread? ›

Binders such as xanthan gum, guar gum, and psyllium husk are essential for replacing structure typically provided by gluten.

What does cornstarch do in gluten-free bread? ›

Cornstarch is a 'starchy' gluten free flour. That means that it gives gluten free bakes their fluffiness and airiness, but it doesn't contribute much to their taste or structure. It can be substituted with an equal weight of arrowroot starch, potato starch or tapioca starch.

What to avoid for gluten-free baking? ›

Some baking ingredients that contain gluten (and thus are not suitable for a gluten-free diet) include:
  • Wheat.
  • Semolina.
  • Spelt.
  • Durum.
  • Emmer.
  • Einkorn.
  • Rye, sometimes referred to as pumpernickel.
  • Barley.
Mar 29, 2021

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.

Which gluten-free flour is best for bread? ›

If you'd like to turn your favorite bread recipe into a gluten free one, look no further than Bob's Red Mill Gluten Free All Purpose Baking Flour. A great substitute for traditional bread flour, it is designed to be used in nearly every wheat flour recipe.

Can I just replace flour with gluten-free flour? ›

If the original recipe calls for 260 grams of all-purpose flour, substitute with 260 grams of your blend. Beat the batter more. Because gluten-free flours provide less structure than all-purpose, the batter or dough you make with them may require more beating than that which you are accustomed.

How long should you let gluten-free dough rise? ›

If you can let the gluten free bread dough rise overnight in a cool — not warm — place, the slower rise will provide a stronger cell structure and more of a sourdough flavor when baked the next day. A refrigerated overnight rise is a great way to get a longer proof without weakening the bread's structure.

Does xanthan gum help gluten-free bread rise? ›

Without xanthan gum in a gluten-free bread or cake recipe for instance, the dough or batter would be dry and crumbly and would not rise, despite the presence of a leavening agent.

How long should I let my gluten-free bread rise? ›

Leave the batter right in the mixing bowl. Or if you need your bowl for another purpose, scrape the sticky batter into a large measuring cup, or another bowl. Cover the bowl or cup, and let the thick batter rise for 1 hour.

How do you make gluten-free dough more elastic? ›

In gluten-free baking, we rely on xanthan gum to provide elasticity and stickiness in our doughs and batters. Since we don't have gluten present, we need something that acts as the binding agent for the flour, helps hold onto some moisture, and helps give the baked good some structure.


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