Gluten-free soda bread

    (59)
    1 hour 15 min

    If you are avoiding gluten and need a quick, rustic bread recipe - this is it! It calls for rice and tapioca flour instead of plain flour but it still tastes great warm from the oven. The next day, it's great with soup or toasted.


    62 people made this

    Ingredients
    Makes: 1 loaf

    • 225g white rice flour
    • 80g tapioca flour
    • 100g caster sugar
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon (gluten free) baking powder
    • 1 teaspoon salt
    • 1 egg
    • 235 ml buttermilk

    Method
    Prep:10min  ›  Cook:1hr5min  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4. Grease a 1 pound loaf tin or a 23cm round cake tin.
    2. Combine the rice flour, tapioca flour, sugar, bicarbonate of soda, baking powder and salt in a large bowl. In a separate bowl, whisk together egg and buttermilk . Make a well in the centre of the dry ingredients and pour in the wet. Stir just until the dry ingredients are moistened. Pour into the bread tin.
    3. Bake for 65 minutes in the preheated oven, or until a skewer inserted into the centre comes out clean. Cool for 10 minutes before removing from the pan.
    4. Wrap bread in foil and keep overnight for the best flavour.

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    Reviews & ratings
    Average global rating:
    (59)

    Reviews in English (46)

    1

    I've just made this bread and it has way too much sugar. I'll try it again but no sugar probably.  -  09 Nov 2013

    by
    129

    This recipe is wonderful. I am allergic to wheat and milk and so I just addapted the buttermilk to rice milk with 1 T vinegar. Most of the bread recipes that I have tried have turned out crumbly, but amazingly, this one is very nice and chewy. This will defenantly go in my recipe book! Like others have said, it needs to be about a total of 35 to 40 minutes cook time.  -  21 Nov 2007  (Review from Allrecipes US | Canada)

    by
    64

    This was yummy. I love that you don't need zantham gum for this recipe. I was out of white rice flour so I substituted brown rice flour. Also, I had left over half-and-half so I added a tablespoon of vinegar to that and a little sour cream to make up the difference in the cup of buttermilk. This recipe did take 20 minutes less to bake but I don't think that is a negative. The outcome was delicious, it was bread! The brown rice gave it a fun darker color.  -  12 Aug 2007  (Review from Allrecipes US | Canada)

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