Skip to content
June 3, 2011 / amyjmcintosh

Wheat-free soda bread

Wheat and dairy-free soda bread

The one thing I’ve missed the most since going wheat-free is pizza and red wine bread. Admittedly, I’ve missed the convenience of bread as much as the taste and smell of it. No toast for breakfast; no sandwiches for lunch; no bread to dip into my soup; no popping down to the bakery on my bicycle wearing a striped top and a red beret and grabbing a baguette. Needless to say, it has been a tough gig and I’d really prefer not to live without bread.

Bread and I were reunited on the weekend. No, I didn’t buckle at the wafts of hot bread lingering from Brasserie Bread. My in-house baker (Paul) worked out how to make wheat-free soda bread. I’m talking no wheat and no yeast. And yes, it’s delicious. Maybe after months of going without bread I have forgotten how it’s meant to taste, but if you ask me, this wheat and yeast-free stuff is amazing. And what’s even better is it’s easy to make. Paul whips it up in less than 15 mins

(plus about 40 mins cooking time).

So, what is soda bread? It’s a quick bread that uses baking soda instead of yeast. It usually contains buttermilk, but in the interests of being dairy-free, Paul used soy milk instead.

This slideshow requires JavaScript.

Paul’s wheat-free soda bread

Dry ingredients:

1 cup millet flour
1.5 cup gluten free or rice flour
1/2 cup potato starch or tapioca
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon sea salt
2 teaspoons xanthan gum

Wet ingredients:

1 1/2 cups of rice or soy milk.
2 tablespoons light olive oil or canola oil

Or for a seedy loaf:

5 tablespoons of mixed seeds (4 to be mixed with the dry ingredients and one for the topping)

Preheat oven to 200C.  Flour a baking tray.

Sift the dry ingredients into a large mixing bowl.  Mix in 4 tablespoons of the seeds if creating the seedy loaf.

Make a well in the centre of the dry ingredients.  Slowly pour the wet ingredients into the dry ingredients; gently mixing as you go, I use a spatula to do this.

If you need a little more milk to moisten the dough, add a tablespoon at a time and stir in.

When the dough is evenly moist, turn out onto a lightly floured work surface.  Kneed gently for one minute to mix in the extra ingredients.

Move the dough to the prepared tray; and using moist or rice-floured palms, flatten and shape the dough into a rounded loaf. Sprinkle with a very light dusting of rice or gluten free flour, or if you are creating the seedy loaf brush the loaf with milk and sprinkle with the seeds.

Using a dry sharp knife, slice a cross into the dough.

Place the tray into the centre of the preheated oven. Bake for about 40-45 minutes, until the loaf is crusty and sounds hollow when thumped on the base.

Either cool on a wire rack if you like a crusty loaf or wrapped in cloth if you prefer a softer loaf.

If you like this soda bread recipe, you might also like Paul’s hot cross buns recipe.

So, tell me, could you live without bread or would that be a life not worth living?


Leave a Comment
  1. Lorraine @ Not Quite Nigella / Jun 7 2011 10:16 am

    I don’t know if I could live without bread. Not that I eat it that much but knowing that I couldn’t eat it would probably make me want it even more! If that makes any sense at all 😛

    • amyjmcintosh / Jun 7 2011 1:25 pm

      Makes perfect sense to me. I think I even dream about bread these days. Sad but true!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: