Buckwheat Soda Bread (Gluten-Free)

Buckwheat soda bread is a gluten-free version of the traditional Irish staple. This bread is extremely easy to make, it is quick, and can be made vegan! Perfect when you are in a pinch and need fresh bread!

I have a lot of buckwheat flour recipes on the site because I love the nutty and earthy flavor buckwheat brings to baked goods! I like buckwheat loaf bread for sandwiches, toasted buckwheat sourdough for soups, and soft and pliable buckwheat flatbread for wraps and curries.

Buckwheat is not only great for bread, it also adds a new dimension to desserts like this buckwheat chocolate cake, buckwheat shortbread, and even these buckwheat oat raisin cookies.

In the Fall I especially enjoy making this buckwheat apple cake, buckwheat apple muffins, pumpkin muffins with buckwheat, buckwheat zucchini bread, and pumpkin-shaped sourdough bread.

What is soda bread?

Soda bread was invented in Ireland in the Victorian Era when baking soda became available in 1971. When in 1845 Ireland experienced famine, soda bread became a staple in every home because the ingredients were cheap and easily accessible.

Soda bread can be sweet or savory, the sweeter version has sugar and raisins while the savory can be made with herbs, seeds, and even cheese. This buckwheat soda bread is savory and is made with flour, buttermilk (or milk), salt, psyllium husk, and a touch of honey.

Ingredients

• Light buckwheat flour - don't use dark buckwheat flour because it is coarser in texture and more intense in flavor.
• Sorghum flour - I add some sorghum flour to balance out the flavor of buckwheat that not everyone likes. If you don't mind the flavor, you can use all buckwheat flour instead.
• Psyllium husk - I recommend using whole psyllium husks vs. powder, although you can use powder if that's the only thing you have!
• Buttermilk is traditionally used in soda bread although you can use plant-based milk with 1tbsp of vinegar instead.
• Baking soda is the leavening agent in the bread. This recipe doesn't use yeast, so baking soda ensures the bread rises during baking.
• Honey is optional, it is added for the flavor.

See the recipe card for quantities.

Substitutions

1. Sorghum flour - you can use an equal amount of brown rice or gluten-free oat flour instead.
2. Buttermilk - you can use 320g milk with 1 tablespoon of vinegar or lemon juice if you need to. Use plant-based milk for a dairy-free version.
3. Psyllium husk - it is possible to make this bread without psyllium husk but it will turn out crumbly and dry out soon. I've tested both versions and the one with psyllium husk is superior in many ways.
4. Baking soda - don't substitute with baking powder!

Instructions

Step 1. Start preheating the oven to 400F/200C.

In a medium-sized bowl add the buttermilk and psyllium husks and whisk well to incorporate.

Add the honey and set the bowl aside for a couple minutes to let the gel form.

If you are using psyllium powder, add it to cold buttermilk slowly and whisk vigorously to prevent lumps from forming.

Step 2. In a large mixing bowl combine the buckwheat flour, sorghum flour (if using), baking soda, and salt. Whisk thoroughly to incorporate.

You can use all buckwheat flour if you don't mind the flavor. Otherwise, I recommend sticking with the recipe and adding 100g of either sorghum or brown rice flour.

Step 3. Add psyllium gel to the dry ingredients and mix the dough. You can mix by hand, with a wooden spoon, or by using an electric mixer with dough hooks.

The dough will first look crumbly but it will come together as you mix. It will be sticky but shapable.

Step 4. Turn the dough over onto a lightly floured working surface and flatten it into a large rectangular as you would for cinnamon rolls.

Then roll the dough up from the longer side, again, as you do with cinnamon rolls. Finally, roll the dough up again from the other side (see the pictures for reference).

Shape the dough into a ball by turning it around and tucking it under itself.

You can shape the dough into a ball any way you want to, the instructions describe one of many possible ways to do it.

Step 5. Transfer the dough onto a piece of parchment paper and score it (make two deep cross-cuts). You should cut almost to the bottom of the dough to ensure an even bake-through.

Place the bread with the paper onto a baking sheet and transfer it into the preheated oven. Bake at 400F/200C for 25-30 minutes, then transfer the bread onto a cooling rack. Let the loaf cool completely before slicing to avoid gumminess. Enjoy!

Storage

• The bread will keep at room temperature for 3-4 days (store it in a bread bag or box).
• To keep buckwheat soda bread fresh for longer I recommend freezing it. This way it will keep for up to 3 months.
• To freeze, let the bread cool completely, slice it, and place the slices into a freezer-friendly bag or container.
• To defrost, place a slice or two into a microwave for a minute.

Troubleshooting

The dough is too dry - add a little bit more of buttermilk or milk with vinegar to soften the dough.

The dough is too sticky - add some buckwheat flour for easier shaping.

FAQ