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Gluten Free Brown Soda Loaf

Gluten Free Mummy
This simple gluten free brown soda loaf has become a staple in our house because it tastes great and it goes with everything. I like mine slathered with real butter whilst Evie-Marie prefers hers with jam and peanut butter. Add some seeds if you wish for added taste, texture and fibre.
Prep Time 10 mins
Cook Time 45 mins
Cuisine Irish
Servings 1 loaf


  • 125 g gluten-free self-raising flour
  • 200 g gluten free brown flour I use Freee Gluten Free Brown Bread Flour
  • 50 g gluten free porridge oats I use Flahavans
  • 1 tsp bread soda ensure gluten free
  • 2 tsp light muscovado sugar
  • 1 tsp salt
  • 450 ml buttermilk plus extra if needed
  • 2 tsp butter melted
  • 1 tbsp honey


  • Insert a greaseproof loaf tin liner into a 600g loaf tin. Alternatively, lightly grease with rapeseed oil.
  • Preheat oven to 200°C/gas mark 6.
  • Sift both flours and the bread soda into a large bowl. Once sifted, tip in any of the bran remaining in the sieve.
  • Add the salt, muscovado sugar and 25g porridge oats. Stir.
  • Make a well in the centre. Pour in the buttermilk, melted butter and honey.
  • Gently mix until combined. The mixture should have a dropping consistency. Add a little more buttermilk if required.
  • Pour the mixture into the prepared loaf tin and scatter over the remaining 25g porridge oats.
  • Bake for 40 minutes until risen and browned. The top should look cracked and crusty.
  • Remove the loaf from the oven. Carefully turn it out of the tin. Turn it upside down, and return it to the oven (upside down) for a further 5 minutes.
  • Remove from the oven and cool on a wire rack.


To check if the loaf is properly cooked, tap the base. It should sound hollow.
Keyword brown soda bread, gluten free, soda bread