Name: Gluten Free Soda Bread Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 cups gluten free all purpose flour (with xanthan gum); 1 tsp baking soda; ½ tsp fine sea salt; 1 tbsp honey; 1 cup cold buttermilk; 1 large egg; 2 tbsp unsalted butter, melted and cooled slightly

A crusty, tender loaf that needs no yeast and comes together fast. If you miss the simple pleasure of a warm slice of bread with butter but need it gluten free, this is the one to bake tonight.

Why This Gluten Free Soda Bread Works

The buttermilk and baking soda do all the lifting here, giving the loaf a light, tight crumb without a speck of yeast. A touch of honey rounds out the tang just enough, and the crust stays crisp on day one.

Because gluten free flours can get dry, I add an egg to help hold things together. The result is a bread that slices cleanly and toasts beautifully, not a crumbly mess.

Ingredients

2 cups gluten free all purpose flour: choose a blend that contains xanthan gum; if yours does not, add ½ tsp
1 tsp baking soda: fresh is essential for a good rise
½ tsp fine sea salt
1 tbsp honey: or an equal amount of sugar
1 cup buttermilk, cold: the acid reacts with the soda for lift
1 large egg
2 tbsp unsalted butter, melted and slightly cooled

Variations / Substitutions

Dairy free: use a dairy free buttermilk (1 cup unsweetened oat milk plus 1 tbsp lemon juice) and a neutral oil instead of butter. The crumb will be a shade lighter.
Sweet or savory twist: stir in ½ cup raisins, dried currants, or chopped fresh rosemary and black pepper after the dough comes together. For raisins, soak them in hot water for 5 minutes and drain so they do not pull moisture from the dough.
Flour swap: any 1:1 gluten free blend works, but avoid single-grain flours like almond or coconut here. They lack the starch structure needed for this bread. If you want a whole-grain version, try Gluten Free Irish Brown Bread.

How to Make Gluten Free Soda Bread

Step 1: Whisk the Dry Ingredients

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment. In a large bowl, whisk together the 2 cups gluten free flour, 1 tsp baking soda, and ½ tsp salt until the baking soda is evenly distributed.

The mixture should look uniform with no lumps. If you skip this step, the bread can have bitter pockets of soda.

Step 2: Stir the Wet Ingredients

In a separate bowl, whisk the 1 cup buttermilk, egg, 1 tbsp honey, and 2 tbsp melted butter until smooth. Pour the wet mixture into the dry ingredients all at once.

Stir with a wooden spoon just until a shaggy dough forms and no dry flour remains. The dough will look sticky and a little rough, and that is exactly what you want.

Step 3: Shape and Score the Dough

Scrape the dough out onto a lightly floured surface and shape it into a round about 6 inches across. Work with damp hands instead of adding a lot of extra flour, or the loaf can turn dry.

Lift the round onto the prepared baking sheet and use a sharp knife to cut a deep cross into the top, going about halfway through the dough. The score helps the center bake through and gives the bread its classic look.

Step 4: Bake Until Golden

Bake the loaf for 30 to 35 minutes, until the crust is deep golden and the bottom sounds hollow when tapped. If you have an instant-read thermometer, the center should register 200°F to 205°F (93°C to 96°C).

The kitchen will smell wonderfully toasty around the 25-minute mark. Rotate the pan once halfway through if your oven has hot spots.

Step 5: Slide It Onto a Rack

Lift the loaf off the baking sheet and cool it on a wire rack for at least 15 minutes before slicing. If you cut into it while it is piping hot, the crumb can feel gummy.

Slice the bread thickly and serve it warm with salted butter. The crust crackles when you press the knife through, and the inside is soft and steamy.

Tips for the Best Gluten Free Soda Bread

Do not overmix the dough.: Stop as soon as everything comes together. Overworking gluten free dough makes it dense.
Check your flour blend.: It must include xanthan gum or the bread will crumble apart. If the bag does not list it, stir ½ tsp into the dry mix.
Use cold buttermilk.: It helps the dough stay workable and gives a better rise than room temperature liquid.
Score deeply and with purpose.: A shallow slash closes up in the oven and the center stays underdone. Go about halfway down.

Storing Leftovers

Refrigerate: Wrap the loaf in plastic wrap and keep it in the fridge for up to 3 days. The crumb stays moist if it is wrapped tightly.
Reheating: Toast individual slices or warm the whole loaf in a 350°F oven for 5 to 7 minutes, wrapped in foil. The crust revives nicely this way.
Serve cold: The bread is perfectly good at room temperature, but a quick toast brings back the crisp edge.

What to Serve With Gluten Free Soda Bread

A thick slab of this bread alongside a bowl of creamy potato leek soup feels right, especially on a chilly evening. It also stands up to hearty stews, sopping up the broth without falling apart.

For breakfast, try it toasted with butter and a smear of marmalade. The sweet tang of the jam plays off the bread’s mild, savory crumb.

Frequently Asked Questions

Can I make this bread with an egg substitute?

Yes, a flax egg works here. Combine 1 tbsp ground flaxseed with 3 tbsp water, let it sit for 5 minutes, and use it in place of the egg. The texture will be slightly more rustic.

Why did my loaf turn out flat?

Old baking soda is often the culprit, so check the expiration date. Chances are the buttermilk was not acidic enough; if you use a non-dairy substitute, make sure you add the lemon juice.

Can I add raisins or currants?

Absolutely. Toss ½ cup of dried fruit with a spoonful of the flour before you stir them into the dough, so they do not sink straight to the bottom.

Is this bread good for sandwiches?

It is on the tender side, so it works best for open-faced sandwiches or alongside a meal. Toast the slices first for a sturdier base.