Beetroot, Rosemary and Walnut Soda Bread (Gluten-free)

Beetroot, Rosemary and Walnut Soda Bread (Gluten Free)
This is a really unusual way to boost your beetroot intake, plus there is nothing more joyful to see than a pink loaf of bread. Serve with a tasty soup or toasted for breakfast under a poached egg, this is a wonderful addition to your week.

Dry ingredients:

  • 250g gluten-free white flour
  • 250g gluten-free brown bread flour
  • 1½ tbsp baking powder
  • 1 handful (50g) roughly chopped walnuts
  • 1 tbsp rosemary, finely chopped
  • ½ tsp salt

Wet ingredients:

  • 2-3 medium beetroot (200g), steamed or baked then pureed
  • 1 egg
  • 180-200ml nut milk
  • 1 tbsp apple cider-vinegar or lemon juice


  1. Pre-heat the oven to 180c fan. Line a baking sheet with baking paper.
  2. Combine the dry ingredients in one bowl and the wet ingredients in another, reserving 20ml of the nut milk. Mix the dry into the wet ingredients, adding a little more nut milk as need to bring it together. It should be just wet enough to absorb the flours but dry enough to hold its shape.
  3. On a clean, lightly floured surface, shape the dough into a round loaf and make four cuts on top about 2 cm deep.
  4. Bake for about 60 minutes or until a skewer comes out clean.
  5. Cool on a wire rack completely before cutting open.

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