Happy St. Patrick’s Week! If you’re looking for a simple, comforting way to celebrate, try baking this gluten-free brown soda bread. It’s rustic, hearty, and ideal spread with a generous pat of butter or for dipping into soups and stews.
During a semester studying in Ireland I fell in love with brown soda bread. Traditional versions use whole wheat flour, which gives the loaf its characteristic nutty, earthy taste. Recreating that same flavor and texture without gluten required some experimentation, but I found a ready-made solution that works beautifully.
I used Bob’s Red Mill Gluten Free Hearty Whole Grain Bread Mix to recreate that whole-wheat character. The mix includes sorghum and buckwheat flours, plus a modest amount of seeds (sunflower, sesame, and caraway) that lend a subtle nuttiness and grainy texture. If you prefer no seeds, you can sift the mix through a fine mesh to remove them.
This gluten-free brown soda bread is quick and straightforward: no yeast, no rising time, and no kneading. The recipe calls for the whole-grain mix plus a small amount of gluten-free all-purpose flour for structure, baking soda and salt, melted butter for richness, a beaten egg for binding, and buttermilk for tang and lift. Mix the dry ingredients, add the wet, shape into a round, score a shallow X on top if you like, and bake until the loaf sounds hollow when tapped—about 40–45 minutes.
Tip: If you’re dairy-free, use a vegan butter and make dairy-free “buttermilk” by stirring 1 tablespoon of lemon juice or vinegar into 1 cup of unsweetened plant milk and letting it sit for 10 minutes. The recipe works best the day it’s baked, though it will keep for 3–4 days wrapped at room temperature.
Serving suggestions: Enjoy slices with creamy butter and jam for breakfast, pair with Irish breakfast tea for a cozy snack, or serve alongside soups and stews for dipping. It pairs wonderfully with rich bowls such as beef and Guinness stew or leek, potato, and blue cheese soup. The bread’s dry, firm crumb makes it ideal for soaking up brothy stews.
This recipe yields one medium loaf. If you need more, simply double the ingredients. If you don’t require a gluten-free version, try a traditional Irish brown soda bread for a slightly different texture and flavor.
Description
A gluten-free take on traditional Irish brown soda bread: hearty, rustic, and perfect for spreading with butter or dipping into soups. No yeast, no rising, and no kneading—easy to make and full of flavor.
Ingredients
- 2 cups Bob’s Red Mill gluten free hearty whole grain bread mix*
- 3/4 cups + 2 tablespoons gluten free all-purpose flour blend (such as Bob’s Red Mill 1-to-1)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, melted (or vegan butter for dairy-free option)
- 1 egg, lightly beaten
- 1 cup buttermilk*** (or dairy-free buttermilk)
Instructions
- Prepare: Preheat oven to 400°F. Lightly grease a sheet pan. If making homemade buttermilk, combine milk and acid and let it sit while you prepare the dough.
- Mix dry ingredients: In a large bowl combine both flours, baking soda, and salt.
- Add wet ingredients: Make a well in the dry mix and add the buttermilk, beaten egg, and melted butter. Stir with a sturdy spatula or use your hands until the dough comes together. If the dough is too wet, add 1–2 tablespoons more of all-purpose gluten-free flour. The dough should be slightly sticky but hold its shape.
- Shape: Lightly flour your hands and form the dough into a round loaf. Flatten slightly and, if desired, use a sharp knife to score a shallow X on top. Place the loaf on the prepared baking sheet.
- Bake: Bake on the middle rack for 40–45 minutes. The loaf is done when it sounds hollow when tapped on the bottom. Transfer to a cooling rack and let cool before slicing. Best the day it’s baked; stores 3–4 days.
Notes
*I chose a hearty whole grain mix to mimic the texture and flavor of whole wheat. If you can’t find a specific whole-grain gluten-free mix, you can use only an all-purpose gluten-free flour blend; the result will be a lighter, white-style soda bread rather than a brown one.
**Dairy-free option: substitute vegan butter and use a dairy-free milk to make your buttermilk.
***Buttermilk substitute: combine 1 cup milk (dairy or plant-based) with 1 tablespoon lemon juice or vinegar. Let sit 10 minutes to curdle.
This recipe makes one medium loaf. Double the recipe to make a larger loaf or two smaller loaves.
Thanks for trying this gluten-free brown soda bread! If you made it, please leave a comment and rating to help others find the recipe.