Gluten-Free Soda Bread (serves 4-6)

Gluten-Free Soda Bread by The Fat Foodie

Gluten-free bread doesn’t rock my world in the slightest. It’s gritty, grainy and dry. It’s everything a loaf shouldn’t be and that makes me sad. However, I recently visited family in Ireland (stopping off to see Phil Collins in concert along the way too, which was freakin’ awesome!!!) and after a delicious breakfast of traditional Irish toasted soda bread with butter and jam I realised that I could abandon my yeast-based attempts at making a gluten-free loaf and focus instead on making a bicarbonate of soda based oat bread.

My previous attempts at making gluten-free bread have produced somewhat mixed results. I think this is because gluten-free flour tends to be very dry and produces a really dense crumb when baked into a loaf. However, this gluten-free soda bread incorporates oat flour, which I simply made by blitzing some oats in my food processor, which helps to add a lightness to the loaf and enhances the texture of the bread.

Although soda-based loaves are found in the history of many countries, in times gone by, a soda bread loaf was traditionally freshly made every morning by Scottish and Irish women because it’s really quick to produce. Instead of using yeast which takes a long time to prove, soda bread uses alkaline sodium bicarbonate as its raising agent which is activated by acidic buttermilk (or in this case lemon juice) to produce carbon dioxide bubbles which make the bread rise. This results in a robust, but flavoursome loaf which is gorgeous when spread with fresh butter.

This recipe is just for making a standard plain gluten-free soda bread, but you could easily incorporate raisins, dried cranberries or different types of nut into the base bread mix to produce a variety of loaves. I’ll bet a soda bread made with plump little raisins and crunchy walnuts would be outstanding!

The gluten-free soda bread produced by this recipe is soft, but substantial and is surrounded by a lovely golden crunchy crust, while its interior crumb is moist and has a faintly nutty flavour from the oat flour. It’s practically begging to be sliced while still warm and coated in butter and generously topped with good quality jam.


200g gluten-free oat flour (or 200g of gluten-free oats pulsed into a rough flour using a food processor or Nutribullet)

100g gluten-free flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)

1 tsp xanthan gum

1 tsp salt

1 tsp of bicarbonate of soda

1 tsp baking powder

200ml milk (or rice milk)

2 tbsps lemon juice


Preheat the oven to 220°C/200°C Fan/425F/gas mark 7 and line a baking tray with greaseproof paper.

Pour the milk into a jug and add the lemon juice.

Place all of your dry ingredients into a large mixing bowl and stir well.

Once the milk has curdled and become thick add it to the dry ingredients and stir until it starts to come together.

Get your hands into the bowl and continue mixing it until it forms a ball.

Place it on the baking tray and flatten slightly before scoring it with a cross and baking for 35 mins.

Gluten-Free Soda Bread by The Fat Foodie

Turn it over and bake for about another 10 mins. You’ll know it’s cooked when the base sounds hollow when tapped.

Leave to cool slightly before serving.

Gluten-Free Soda Bread by The Fat Foodie

Gluten-Free Soda Bread by The Fat Foodie

Digiprove sealCopyright protected by Digiprove © 2017-2018

Poached Eggs on Toast (serves 1)

Poached Eggs on Toast by The Fat Foodie

Poached Eggs on Toast by The Fat Foodie

Okay, confession time. I can’t make poached eggs on toast to save myself. I’ve tried all the tricks going: creating a whirlpool in the pan of hot water; making sure the water’s only just simmering rather than being at a fast boil; and adding vinegar to the cooking water. It just never seems to work for me.

I think where I go wrong is that I never seem to use the really fresh eggs that chefs recommend. My eggs aren’t that old really, I’m only 36 after all  😉  The problem is, I eat eggs so infrequently that they’re normally a couple of weeks old when I take the notion to eat poached eggs on toast. Thankfully, this morning’s eggy endeavour was pretty successful. Although, in all honesty, I did still have to trim quite a bit of straggly egg white off my eggs in order to make my photo look ‘sexier’. They tasted very lovely though!

I know I’m a big one for preparing ingredients beforehand so that they’re ready to be used immediately when you need them while cooking a recipe, but I like to crack the eggs into a little dish in advance so that I can thoroughly inspect them for eggshell before using. I cannot abide eggshell! (*gags a little at the thought*)  It also makes it easier to just pop them in the water while you’re juggling making your toast at the same time.

If you follow these instructions you should (in theory) make some cracking poached eggs, but if not and you find yourself struggling to make decent poached eggs, consider buying a set of silicone poached egg cups. My Mum swears by them and says that the poached eggs just pop straight out of the silicone moulds so they make poaching eggs an absolute doddle.


2 fresh eggs

1 tbsp. of white wine vinegar

A slice or two of gluten-free bread

1 tbsp butter (or non-dairy version)

Salt and pepper


Add the vinegar to a pan of hot water and let it boil at a slow, gentle simmer.

Prepare your bread for toasting.

Stir the water with a spoon so that a whirlpool is created in the centre of the pan and gently slide your eggs one at a time into the whirlpool.

Poach for 3-4 mins, depending on how soft you like your eggs, toasting and buttering your bread in the meantime.

Remove the eggs from the water with a slotted spoon and drain on a piece of kitchen towel.

Place on top of your toast and season with salt and pepper.

Poached Eggs on Toast by The Fat Foodie

Poached Eggs on Toast by The Fat Foodie