Is fresh baked bread one of the things you miss being gluten free? It was definitely so for me. One of my favorite outings growing up was visiting the local bakery. The smell of baking bread wafting down to the street corner was enough to make me forget everything and lure me in. I wouldn’t even make it outside the door before I had a mouthful or two of the warm sourdough or French bread. I get that same urge while smelling this hearty soda bread baking in the oven.

I often enjoyed making soda bread before discovering the need to be gluten free. This is probably one of the easiest gluten-free bread recipes since there is no yeast or rise time involved. The flavor of the suggested all-purpose flour has a very nice earthy taste.This bread is soft and doughy on the inside with a nice crunchy crust. Also, what better to have with some hearty stew or shepherds pie than a piece of soda bread? Put a slice of this bread in the toaster the next day and it somehow tastes even better.

I hope you enjoy this hearty soda bread recipe!

Another savory bread recipe to check out on the blog is my Buckwheat Bread. It is also easy to make!

Ingredients You Will Need

Premium Gold Flax Gluten Free Ancient Grains All-Purpose Flour
unsweetened almond or cashew milk
apple cider vinegar
salt
baking powder
baking soda
coconut sugar

How to Make Hearty Soda Bread

First, preheat the oven to 375 degrees Fahrenheit.

Then take a smaller sized bowl and pour in the almond milk and the apple cider vinegar. Stir together and set it aside for about 5 minutes for it to curdle. This helps it to have more of that buttermilk flavor and consistency, while being dairy free.

In a medium sized bowl, add the flour, coconut sugar, baking soda, baking powder, and salt. The suggested flour mix is highly recommended for this recipe. Other gluten-free all-purpose flours will not yield the same outcome. Whisk the dry ingredients together and then add in the curdled milk, stirring with a large spoon. Mix until the dough becomes sticky and dense.

Dust a little flour on your hands and the dough and form the dough into a 7” x 7” round on a cast iron skillet. Use a knife to lightly score the top of the dough in a horizontal and then vertical line. (see above photo) I prefer to use a flat cast iron skillet which also allows it to get a bit more color on top while baking.

Bake for 30 minutes on the lowest oven rack. Then transfer the skillet to the top rack for another 30 minutes or until nicely browned and an inserted toothpick comes out clean. Let the soda bread cool for at least 5 minutes before carefully transferring to a cooling rack.

Storage Notes and Tips:

This bread stores best sealed at room temperature for 2 days or in the refrigerator for up to 6 days
This bread is also great with salads or even alongside breakfast with eggs and sausages