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Gluten Free Irish Brown Bread

This gluten free Irish brown bread is so hearty and goes great with a slab of grass-fed butter. It's the perfect side for soup or your main course. 
4 from 1 vote
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Course: Appetizer, Side Dish
Cuisine: Irish
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 servings
Calories: 272kcal
Author: Megan


  • 3 1/2 cups gluten free flour blend
  • 1 tsp xanthan gum (if your blend doesn't already contain it)
  • 2 1/2 tsp kosher salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 4 tbsp cold unsalted butter (cut in cubes)
  • 1/2 cup gluten free certified oats (finely ground then measured)
  • 1 1/3 cup whole milk
  • 1 tbsp apple cider vinegar


  • Preheat oven to 350F.
  • Line a baking sheet with parchment paper.
  • In a medium bowl, combine milk and apple cider vinegar and mix.
  • Let it sit 5-10 minutes until it thickens.
  • Meanwhile, if your oats aren't already ground, put them in a food processor and pulse for 10-15 seconds or until they are finely ground. Set aside.
  • In a large bowl, whisk together flour, salt, baking soda, and baking powder.
  • Cut in the butter using either a pastry cutter or two knives.
  • Stir in ground oats.
  • Pour buttermilk/milk and vinegar mixture into the flour.
  • Stir the dough until it is just combined but still sticky. Place down on a well flour surfaced.
  • Knead the dough 4 or 5 times.
  • Pat and shape into a 7 or 8 inch disk.
  • Place on the baking sheet.
  • Dust the top of the dough with flour.
  • With a large knife, cut an "X" 3/4 inch deep into the dough.
  • Bake for 50-60 minutes, until the bread is golden and a knife inserted in the middle comes out clean.
  • Allow to cool on a wire rack.


Calories: 272kcal | Carbohydrates: 44g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 914mg | Potassium: 135mg | Fiber: 6g | Sugar: 3g | Vitamin A: 245IU | Calcium: 112mg | Iron: 2.2mg
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