Dairy Free Bread

My dairy-free bread recipe is easy to make and yields the most crusty, fluffy bread ever. No yeast needed. Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 125kcal

Author Arman Liew

Ingredients

1 cup milk of choice I used oat milk
2 tablespoons white vinegar * See notes
2 cups all-purpose flour Use gluten-free, if needed
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar

Instructions

Preheat the oven to 200C/400F. Line a large baking tray with parchment paper and set aside.
In a small bowl, add the milk of choice with vinegar and let sit until it curdles, around 10 minutes.
In a large mixing bowl, add the flour, salt, sugar, and baking soda and mix well. Using a 1/4 cup, add your curdled milk into it in two increments, and mix gently, until just combined.
Lightly flour a kitchen surface. Sprinkle a tablespoon of flour on top of the dough and transfer to the floured surface. Gently knead the dough, around 8-10 times, and form a dome shape. The dough should still be quite sticky. Using a sharp knife, slice twice across the dough, forming a cross shape, around half an inch thick.
Transfer the bread dough onto the lined tray. Bake for 20-25 minutes, checking around the 20 minute mark. The bread is cooked when golden brown on the tops and when tapped, makes a hollow sound from the base.
Remove from the oven and allow to cool on the tray completely, before slicing and toasting.

Video

Notes

* Apple cider vinegar and malt vinegar could work, but they will have a very overpowering taste in the cooked bread. I have tested lemon juice successfully.

To store: If you plan on enjoying the soda bread within 2-3 days, it's best for you to keep it at room temperature, in a sealed container. For slightly longer shelf life, you can store in the fridge and it will remain fresh for up to 7 days.

To freeze: This bread IS freezer friendly. Place any leftover bread in a ziplock bag and place it in the freezer, as you would any other bread you freeze. It will keep fresh for at least 6 months.

Thaw pre-frozen bread at room temperature before toasting and enjoying.

Recipe variations

The beauty of this quick bread is that it's pretty much a blank canvas. I like to change up the ingredients to change their flavor and texture. Here's what I've tried:

Oatmeal bread. Swap 2 tablespoons of flour with rolled oats, and sprinkle some oats on top before baking the bread.
Raisin bread. Fold through ¼-½ cup of raisins into the dough. For a sweeter bread, add ¼ cup of sugar.
Walnut currant bread. Fold through ¼ cup of chopped walnuts and ¼ cup of dried currants (or cranberries).
Whole grain bread. Use whole wheat flour and add ¼ cup of mixed seeds into the dough, and sprinkle some on top before baking.
Rosemary bread. Add 1 tablespoon of rosemary and ½ teaspoon of extra salt, and sprinkle coarse sea salt on top before baking.

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