Buckwheat Soda Bread

Buckwheat Soda Bread

This buckwheat soda bread is low in fat, gluten-free and high in fibre. This is a low GI bread, which makes it a great alternative for someone watching their blood sugar.



  • 360ml (1½ cups) soya milk
  • 2 tbsp cider vinegar
  • 500g (3⅓ cups) buckwheat flour
  • 2 tsp bicarbonate of soda
  • 1 tsp salt

To serve

  • 1
    Preheat the oven to 200°C/400°F/Gas 6. Mix the milk and cider vinegar together and leave for a couple minutes to curdle, creating buttermilk.
  • 2
    Mix together the buckwheat flour, bicarbonate of soda and salt in a bowl. Then slowly pour in the buttermilk, whilst mixing, to form a dough.
  • 3
    Turn the dough out onto a floured surface and knead for a couple of minutes. Shape the dough into a large ball, place onto a baking tray and flatten slightly. Score a large cross in the centre of the dough and place in the oven to bake for roughly 40-50 minutes. To test if the bread is cooked tap the bottom, it should sound hollow.

OM tip

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