it turns out that i have a yeast-intollerance so i’ve been busy in the kitchen testing various recipes for soda bread. here’s a keeper with only 10 mins of hands-on time. i use it for toast or open sandwiches.

Prep | 10 mins.

Rise | 60 mins.

Bake | 55-60 mins.

Serves | 4.

plant-based | vegan | gluten-free | refined sugar-free.


500g gluten-free white bread flour.
20g chickpea flour.
2 tsp baking soda.
1 tsp salt.
1 tsp vinegar.
465ml water.
2 tbsp maple syrup.
6 tbsp light olive oil, plus extra for the tin.


Oil a 2lb bread tin then set aside. Grab a large bowl and whisk together the chickpea flour, water, maple syrup, salt, 3tbsp of the olive oil and the vinegar. Add the flour and baking soda and continue whisking to a smooth, thick batter. Turn a couple of times with a spatula to encourage it to form a sticky ball of dough then tip into the tin and smooth the top. Place a tea towel over the top and leave until well-risen (around an hour). Cut a deep cross in the middle, almost to the bottom, to help the centre cook properly then place on the middle shelf of a pre-heated oven at 220C and bake for 55 mins to an hour. Turn out on to a wire rack and allow to cool completely before slicing.

Published by misterrands


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: