Gluten-Free Vegan Soda Bread Recipe

This gluten-free vegan soda bread can be made in minutes using storecupboard ingredients. It’s delicious on its own or perfect for dipping into soup or stew.

With St Patrick’s Day approaching, I decided to get organised and make this Moroccan-spiced soda bread a week early. The recipe is quick, forgiving and ideal for busy days when you want fresh bread without fuss. It’s also a great bake to prepare when your kitchen is out of action; on the day I was having work done downstairs and in the kitchen, so I imagined baking in our VW van or using a temporary setup.

Soda bread is one of my favourite quick breads, but historically I found gluten-free versions tended to be crumbly, especially when dairy and eggs are excluded. After experimenting with different mixes, I developed a self-raising gluten-free flour blend that dramatically improves texture. The combination of double-acting raising agents in that blend helps with both lift and binding, producing a better crumb and avoiding the odd aftertaste common in some gluten-free mixes.

To keep this soda bread vegan, I replace the traditional butter with coconut butter and coconut oil. Instead of buttermilk, I use dairy-free milk combined with a little apple cider vinegar to replicate the tang and acidity that react with the raising agents. These simple swaps mean the loaf is vegan while still delivering the familiar soda bread flavour and crust.

How can you make soda bread vegan?

The method is straightforward. Melt the coconut butter and oil and mix them into the dry ingredients, then add the milk mixed with vinegar. Stir until the mixture forms a dough, then gently knead by hand until smooth. Shape into a round on a lined or oiled tray, score a cross on the top to help it bake evenly, and bake until golden and cooked through.

On my first attempt I didn’t add any additional flavouring and the coconut taste came through more than I liked. This time I worked with a Moroccan spice blend which gave the bread an aromatic warmth that paired beautifully with spicy soups and stews. If you don’t have Moroccan spice, use any blend you prefer — za’atar, smoked paprika and cumin, or simply dried herbs will all work. The spice is optional but highly recommended for a flavour boost.

Tips for the best results

• Measure flour by weight for consistent results—gluten-free flours can vary in density.
• If you don’t have coconut butter, use extra coconut oil plus a little more oat flour or ground seeds to balance the fat.
• Allow the milk and vinegar to sit for a minute before adding; it helps create a buttermilk-like reaction that improves rise.
• Do not overwork the dough. Mix until it comes together and then knead briefly until smooth. Over-kneading can make gluten-free breads dense.
• Bake until the crust is golden and a skewer inserted into the centre comes out clean. Cooking times can vary slightly depending on ovens and the size of the loaf.
• Best enjoyed on the same day for optimal texture. Leftovers freeze well; reheat slices in the microwave or oven to enjoy warm.

Now pin the recipe so you don’t lose it:

I’ve shared this recipe with others and love hearing variations. Feel free to use this recipe as a starting point and adapt the flavours and ingredients to suit your pantry and preferences.