Gluten Free Brown Soda Bread
About this recipe:
This versatile bread can be made with EITHER 500g of FREEE Brown Bread Flour or FREEE White Bread Flour. Happy baking and eating!
Equipment:
1kg/2lb loaf tin, kitchen foil and 3 x mixing bowls
Ingredients:
500g FREEE Brown Bread Flour
2 tsp FREEE Bicarbonate of Soda
½ tbsp sugar
¼ tsp salt
250ml tepid water
3 tbsp oil
200ml natural yoghurt
1 tbsp lemon juice
oil, for tin
Method:
Pre-heat to 240˚C, Fan 220˚C, 475˚F, Gas 9
Lower to 200°C, Fan 180°C, 400°F, Gas 6
- Pre-heat the oven.
- Rub some oil around a 1kg/2lb loaf tin, or insert a baking liner.
- Put the flour, bicarbonate of soda, sugar and salt into a bowl, stir to combine and sieve into a large mixing bowl.
- Add half the water and 2 spoons of the oil and using a fork, mix into even sized breadcrumbs.
- Put the remaining water into another bowl, add the yoghurt and lemon juice and mix well.
- Pour into the mixing bowl and stir until everything is combined and forms a thick batter.
- Drizzle the remaining oil over the batter.
- Using a spatula, turn the mixture a couple of times in the bowl.
- Tip the batter into the prepared tin and smooth the top.
- Brush some oil over a piece of kitchen foil. With the oiled side down, cover the tin creating a dome so the bread can rise during cooking.
- Bake for 60 minutes.
- Carefully remove the kitchen foil and bake for a further 5-10 minutes.
- Turn the loaf out onto a wire rack. The bottom should sound hollow when tapped.
- Cool completely before slicing.
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Linda
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!
Reviewing: Gluten Free Brown Soda Bread
Chiara Gardner
Delicious! Lovely crust to it as well. I made a half batch, which needs about 40 mins cooking time.
Reviewing: Gluten Free Brown Soda Bread
Jacqueline
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.
Reviewing: Gluten Free Brown Soda Bread
Janet Swartz
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.
Reviewing: Gluten Free Brown Soda Bread
Mrs Rebecca Simpson
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!
Reviewing: Gluten Free Brown Soda Bread
Mrs Anita Brennan
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
Reviewing: Gluten Free Brown Soda Bread
Mrs Joanna Smith
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!
Reviewing: Gluten Free Brown Soda Bread
Mrs Zeynep Savin
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.
Reviewing: Gluten Free Brown Soda Bread
Mrs Cheryl Bedells
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.
Reviewing: Gluten Free Brown Soda Bread
Ms Jo Darley
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
Reviewing: Gluten Free Brown Soda Bread
Mrs Elizabeth Pratt
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.
Reviewing: Gluten Free Brown Soda Bread
Miss Kelly Leal
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?
Reviewing: Gluten Free Brown Soda Bread
Mrs Angela Lloyd-Read
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!
Reviewing: Gluten Free Brown Soda Bread
Ms Lorna Sturgis
SO can I just clarify is it 1kg of flour total or just 500g? very confusing to all it seems
Reviewing: Gluten Free Brown Soda Bread
Mrs Michele Pool
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.
Reviewing: Gluten Free Brown Soda Bread
Ms Sheila McLean
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.
Reviewing: Gluten Free Brown Soda Bread
Ms Ber Branni
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.
Reviewing: Gluten Free Brown Soda Bread
Miss Anna Bryant
Are you sure the recipe quantities are correct as no one seems to have got a result like the loaf in the photo?
Reviewing: Gluten Free Brown Soda Bread
Miss Anna Bryant
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?
Reviewing: Gluten Free Brown Soda Bread
Mrs linda wrigglesworth
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.
Reviewing: Gluten Free Brown Soda Bread
Mr Peter Eardley
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?
Reviewing: Gluten Free Brown Soda Bread
Ms Kim Michelle
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.
Reviewing: Gluten Free Brown Soda Bread
Mr Peter Rudd
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.
Reviewing: Gluten Free Brown Soda Bread
Mrs Elena Blunsum
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.
Reviewing: Gluten Free Brown Soda Bread
Ms sue godfrey
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.
Reviewing: Gluten Free Brown Soda Bread
Mrs Janet Macpherson
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?
Reviewing: Gluten Free Brown Soda Bread