Gluten free soda bread

Signed by: Edd Kimber

Prep work



Accessible to those who can’t eat wheat

Soda Bread is the quintessential Irish bread and is very simple and quick to put together, meaning you can have fresh bread on your table in under an hour, from start to finish. Traditionally made using wheat flour this is one of the simpler gluten free breads, using a mix of rice flour and tapioca starch. The starch helps give the bread a little elasticity and the rice flour gives the structure. The dough will feel a little different than traditional bread dough but as long as the finished dough is a little sticky and not dry you should end up with a delicious loaf of soda bread. Whilst I have given a basic recipe you can favour the dough will all manner of things my favourite is to add a couple teaspoons of ground cumin to the dough and sprinkle the unbaked loaf with some cheddar before baking.


  • 275 g rice flour
  • 50 g tapioca starch
  • 250 ml buttermilk
  • 1 large egg
  • 2 tsp baking soda
  • 1 tsp salt

To make the soda bread preheat the Twelix Oven to 200°C on the Forced Air setting and attach the dough hook to the Stand Mixer.

Place the rice flour, tapioca starch, salt and baking powder in the bowl of the stand mixer and mix on low speed for a minute or two to evenly combine the ingredients. In a jug mix together the buttermilk and the egg and with the mixer on slow speed pour into the dry ingredients.

Mix very briefly for a minute or two just until the mixture comes together into a slightly sticky dough (if the dough is too dry add a little extra buttermilk and if the dough is too wet add a little extra rice flour) then tip out onto a floured surface. Very gently bring the dough together into a ball, being careful not to knead the dough. Place onto a parchment lined baking tray and sprinkle with a little extra rice flour. Use a large serrated knife to cut an x 1-2cm deep onto the bread and then bake in the preheated oven for 25-30 minutes or until golden brown.

Allow to cool for about 15 minutes before serving warm. Best served warm on the day made.


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