Many people think bread is off the menu if you are gluten intolerant or Coeliac. Not so!

I remember right after receiving my diagnosis of Coeliac Disease, pulling up to a local supermarket to ‘grab some lunch’ and there being literally nothing GF available on the shelves. This was only a few years ago in 2013.

Luckily things have changed a lot since then and nowadays ‘free-from’ is the fastest growing grocery segment in Ireland. Many consumers are adopting a gluten-free lifestyle as this is seen as a healthier choice.

Having said all that, nothing beats the taste of good old fashioned homemade Irish Soda Bread. You will never buy anything in a supermarket that comes close to the flavour and texture of a home-bake.

This recipe is very easy to follow and make at home. You and your friends and family will never be able to tell the difference between my recipe and the soda bread you likely grew up on!

This bread is very crusty and light and usually disappears within seconds! Like all good homemade soda bread, it needs to be consumed within 24 hours. If, unlike at my house, it is not devoured instantly it will freeze for up to 2 weeks or can be used for toast on the second day.

This recipe and more tempting gluten-free recipes are available in my cookbook, ‘My Gluten-free Kitchen’ published by Gill Books.

I hope you enjoy trying this recipe at home. I’d love to see pictures of your finished soda bread – why not share them with me? What do you top your bread with butter, jam, cheese or do you love it with a bowl of fresh vegetable soup like me?

For more tips, advice and gluten-free recipes follow me on

Gearoid’s Gluten-free Irish Soda Bread


Makes 1 loaf


450g gluten-free white bread flour blend, plus extra for dusting
1 tsp bread soda
1 tsp salt
1 tbsp caster sugar
430ml buttermilk


Preheat the oven to 200°C. Dust a baking tray with a little flour.

Sieve the flour, bread soda and salt into a large bowl, then add the caster sugar and mix together. Make a well in the centre of the flour mix and add the buttermilk.

Using one hand in a claw shape, gently mix everything together, working from the sides of the bowl. The dough should be soft and wet but not too sticky. Once it comes together, pour it out onto a well-floured worktop.

With floured hands, shape the dough into a round without overworking the dough. Place the round loaf on the baking tray, cut a deep cross across the top and bake for 25 minutes. Remove the loaf from the oven, turn it over and put it back on the tray and continue to bake for an additional 10 minutes. The bread is done when it sounds hollow when you tap the bottom. Leave to cool on a wire rack.