Member recipe

Gluten Free Seeded Soda Bread

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Cooking time

Prep: 10 minutes Cook: 45 minutes

Skill level



1 Loaf

A gluten free bread that isn’t as heavy as a brick or crumbles to dust as soon as you go near it!!

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  • 350g Gluten free bread flour
  • 2 tsp Xanthum gum
  • 3 tsp Bicarbonate of soda
  • 2 tsp Cream of tartar
  • 2 tbsp Golden caster sugar
  • 2 tbsp Pumpkin seeds
  • 2 tbsp Sunflower seeds
  • 100ml Water
  • 300ml of Buttermilk (If you're vegan you can turn nut milk into buttermilk by stirring 2tbsp of lemon juice or apple cider vinegar into 1 cup of nut milk.)
  • 1 Egg beaten (If you're vegan you can use vegetable oil)


  1. Preheat oven to 220c and grease a baking tray.

  2. Put the gluten free brown bread flour, xanthum gum, bicarbonate of soda, cream of tartar, salt, golden caster sugar, pumpkin seeds and sunflower seeds in a bowl and mix together.

  3. Mix in the water and buttermilk and form a soft dough.

  4. Turn it out onto a heavily floured surface and knead gently to ensure everything is well mixed.

  5. Form into a round and place on a baking tray.

  6. Brush the top with beaten egg wash and then make slashes across the top of the loaf.

  7. Bake in the oven for 45 minutes.

  8. The top should be lovely and brown and the loaf should sound hollow when tapped on the bottom.

  9. Allow to cool on a wire rack and then slice and enjoy!.

Comments, questions and tips

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Patricia Frewin's picture
Patricia Frewin
17th Aug, 2018
How much salt please? Mentioned in the method but not in ingredients list. My dough was very sloppy so I had to add a fair bit more of flour - is this ok or should I use less liquid? I was recently diagnosed gluten intolerant and all my bread making so far has been a disaster - heavy and bricklike.
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