• 240ml dairy free milk (I used soya)
  • 1 tsp white wine vinegar
  • 250g Gluten Free Bread flour (brown or white - I used Dove's Farm)
  • 2 tsp bicarbonate of soda
  • 45g Gluten Free Oat flour (or blend oats till they resemble flour)
  • 1/4 tsp salt
  • Handful of Gluten Free oats for decoration


  • STEP 1
    Preheat the oven to 200°C/Gas Mark 6 and line a baking tray with parchment paper.
  • STEP 2
    In a small bowl or jug, mix together the milk and vinegar. Leave to curdle to form the 'buttermilk'.
  • STEP 3
    In another bowl, mix together the flours, bicarb and salt. Make a well in the middle and pour in the wet ingredients.
  • STEP 4
    Mix till just combined, the dough will be a little sticky. Place the dough on your lined baking tray and shape into a vague ball with floured hands. Sprinkle on the gluten free oats and make cross with a sharp knife.
  • STEP 5
    Bake for 35 mins, until it sounds hollow when tapped on the base. Cool on a wire rack and best eaten on the day but any leftovers make delicious toast the next morning!

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