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Buckwheat and Chestnut Flour Soda Bread (gluten-free, dairy-free)

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Adjust Servings:
Dry ingredients:
100 g of Buckwheat flour
100 g of Chestnut flour Or, millet flour
100 g of Tapioca starch
20 g of Baking powder
20 g of Psyllium husk
8 g of Salt
Liquid ingredients:
200 g of Coconut yogurt
200 ml of Water
3 tsp. of Apple vinegar

Buckwheat and Chestnut Flour Soda Bread (gluten-free, dairy-free)

  • 1 hour
  • Serves 8
  • Medium


  • Dry ingredients:

  • Liquid ingredients:



Soda bread is a traditional version of bread baking in Ireland. You can find it all over the place. People bake it at home, sell it in supermarkets and serve it in cafes. From its name, it’s clear that the bread is made without yeast or sourdough and the dough rises with the help of baking soda. You can find a more or less classic version of Irish soda bread here, Irish Brown Soda Bread, if you’re interested.

Today we’re baking an even tastier and healthier gluten-free version of soda bread. The mix of buckwheat and chestnut flour makes it flavorful and slightly sweet. I highly recommend trying it!

P.S. Bread (any bread) is best baked in the oven in a cast iron cauldron under a lid. It will recreate the oven conditions, retain moisture and make the crust crispy.

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Turn on the oven to 250 degrees Celsius. Immediately put the cauldron with a lid in it to heat. Heat the oven and the cauldron for about 30 minutes.


Mix the dry and wet ingredients in separate containers until smooth.
Add the wet ingredients to the dry ingredients, mix briefly with a spoon, then as it thickens by hand until you get a not very thick uniform bread dough. Then shape it into a ball and sprinkle with tapioca starch.
Sprinkle the bread basket with tapioca starch well and place the dough in it. Cover it with a towel and let it stand for 20 minutes.


Cut an oblong, narrow piece of baking paper. Its width should correspond to the bottom of the cauldron. Transfer the dough from the basket to the baking paper and make cross-notches on the surface of the dough with a sharp knife.
Take the hot cauldron out of the oven, open the lid and put the bread on baking paper into it. Cover it immediately with the lid and put it back in the oven.
Bake the bread at 250 degrees Celsius for about 40 minutes.


Take the baked bread out of the cauldron and tap it on the bottom. The sound should be muffled so the bread is done.
Let it cool on the rack until the bread is slightly warm and can be sliced.
Soda bread does not keep for a long time, it is better to eat it within 24 hours.

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