Vegan Buckwheat Soda Bread

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Vegan Buckwheat Soda Bread

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

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Is buckwheat flour healthier than traditional flour?

Despite its name, buckwheat flour is gluten-free and has four times the amount of fibre as whole wheat flour.

Additionally, buckwheat is higher in protein than wheat flour and low in fat.

It also contains essential nutrients such as magnesium, potassium, calcium, and phosphorous.

What is the difference between soda bread and sourdough?

Soda bread has a different leavening agent to sourdough. While sourdough relies on gases from fermentation to rise, soda bread rises from a chemical reaction between baking soda and acids.

Traditionally, soda bread gets its acidity from buttermilk, but in this vegan soda bread recipe, we’ve combined soya milk and apple cider vinegar as an alternative.

The chemical reaction in soda bread gives the dough its unique texture.

Total Time: 1 hour

Prep Time: 10 minutes

Cook Time: 50 minutes

Servings: 1


Total Time: 1 hour

Servings: 1




(Servings: 1)

  • 360 360 ml soya milk
  • 500 500 g buckwheat flour
  • 1 1 tsp salt
  • 2 2 Tbsp cider vinegar
  • 2 2 tsp bicarbonate of soda


  1. Preheat the oven to 200°C / 400°F/ Gas 6.
  2. Mix the milk and cider vinegar together and leave for a couple of minutes to curdle, creating buttermilk.
  3. In another bowl, mix together the buckwheat flour, bicarbonate of soda and salt.
  4. Slowly pour the buttermilk into the dry ingredients bowl, mixing it all together to form a dough.
  5. Turn the dough onto a floured surface and knead for a couple of minutes.
  6. Shape the dough into a large bowl, and place it onto a baking tray and flatten it slightly.
  7. Score a large cross in the centre of the dough and place it into the oven to bake for roughly 40-50 minutes.
  8. To test if the bread is cooked through, tap the bottom – it should sound hollow.
  9. Slice up and enjoy your fresh vegan loaf.

This recipe will produce one full loaf of bread.


Per 100g this will provide:

2.3g Fat, 0.5g Saturates, 39g Carbohydrate, 1.5g Sugars, 5g Fibre, 8g Protein, 1.6g Salt


Ready for your next baking challenge? Try making your own vegan brioche loaf!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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