I thought this made an excellent loaf though a bit sweet for me. Is there any reason to add sugar other than for taste? I think another time I would leave it out. I think it could have done with slightly longer and slower cooking - I was using an Aga so hard to regulate but I will experiment. It's definitely worth it because I was really pleased with the result. Thank you Doves Farm!

Delicious! Lovely crust to it as well. I made a half batch, which needs about 40 mins cooking time.

This turned out well. More cakey than bready in texture but moist and it was demolished in no time. Was perfect with our homemade soup.

Great recipe! This is my second time making soda bread and I'm really happy with the result. First time I used a different recipe and it didn't turn out very well. I added 3/4 teaspoon of baking powder to this recipe to help with the rising and it worked a treat. Nice colour, very tasty, easy to make and I can eat it without worrying about any IBS symptoms. Result! Thank you, Doves Farm!! I'll be making this again x.

I followed this recipe and my bread tastes gorgeous, the closet thing to bread, much better than shop bought. Instead of putting it in a loaf tin I gave it a good knead and then shaped it into a soda bread loaf shape, I didn't brush with milk, then after half an hour I turned it over in the oven, baked it like that for another half an hour and then turned it back over to finish off the baking time, 90 mins was just right. I used A2 milk and it worked well as a substitute. I will be making this again!

I would have given 0 stars if poss. Read reviews and went the Dove's comments. Used 500g only of Dove's white bread flour. Soda Loaf is like a brick on the outside and uncooked on the inside Although it sounded hollow, it did not rise. What a waste of ingredients and electric. I am used to baking GF with success and am so disappointed

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!

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.

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.

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

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.

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?

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!

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

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.

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.

I made this today and I am very unhappy with the result. It was very hard on the outside and very stodgy inside. I followed the recipe correctly. I would give it 0 stars but that is not an option.

Are you sure the recipe quantities are correct as no one seems to have got a result like the loaf in the photo?

I have just made this soda bread with the white flour and have the same problem as linda. Namely a very hard crust and stodgy inside, although it's still better than Genius bread. I baked it for 90 mins in my gas over at mk 6, in a glass loaf dish. Any tips?

I have just made this soda bread, the outside is as hard as rock and the inside is not totally cooked inside! the taste is nice. I might try and cook on a lower heat for a bit longer.

Dear Linda. Thank you for your feedback. We baked the recipe again after receiving your review and the bread turned out just like the picture above, not hard and not uncooked in the middle. We wonder if you used 500g of brown AND 500g of white flour blend? The recipe states 500g of EITHER. We have made this clearer in the recipe now. Many thanks and all the best from Doves Farm

I'm puzzled that this soda bread recipe does not have Bicarbonate of Soda listed in the recipe, so don't know how much to put in. Do I just include it instead of the baking powder?

Baking powder is made with two ingredients, one of which is bicarbonate of soda. So by using baking powder, the soda bread has all it needs to rise, simply follow the ingredients in the recipe. Happy baking!

Lovely... Have coeliac and thought that my future was shop bought fluffy bread. Now I can make my own..... I added sunflower seeds and it was lovely. It is a soda bread so is quite heavy but i found the more you kneaded it the better it is.

I baked my 1st loaf for my wife today, the outside was very hard but the inside was a bit heavy but edible, I will try again on a shorter baking time. Thanks for the recipe.

I too found the loaf soggy inside. Tried again using 450mls fluid and made rolls instead - much better results! I made 8 rolls and cooked them at 200 for 35 mins.

Looked for relevant egg free, gluten free recipe and intend to try this. The ingredient 'vinegar' should be cider or wine vinegar. Malt vinegar is not suitable for gluten intolerants as it comes from barley grain.

The first loaf I made came out crisp on outside but definitely soggy & heavy inside. Tried again but misread recipe as the "or" between the two flours is so small I completely missed it. Perhaps that could be corrected?