Fructose Free Soda Bread with Caraway
There is something deeply satisfying about a loaf of bread that comes together without yeast, rising time, or any complicated steps. This rustic round relies on baking soda and cold buttermilk to do all the heavy lifting, producing a dense, hearty crumb with a crackly golden crust that is genuinely hard to resist. The caraway seeds are the real star here — they add a warm, slightly anise-like depth that makes every slice taste like it came from a proper bakery. For anyone managing fructose sensitivity, this recipe is a natural fit because it skips the yeast, added sugars, and high-fructose ingredients that can make so many store-bought breads off-limits. The ingredient list is short and straightforward: flour, baking soda, salt, caraway, and buttermilk — nothing hidden, nothing processed. That optional butter brush at the end adds a glossy richness right out of the oven that takes it from simple to genuinely special. Slice it thick while it is still warm and you will understand why soda bread has been a staple for generations.
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Learn more →Ingredients
8 servings
- 4 cups all-purpose flour, plus more for dusting
- 1 ½ tsp baking soda
- 1 tsp fine salt
- 2 tbsp caraway seeds
- 1 ¾ cups buttermilk, cold
- 1 tbsp unsalted butter, melted, for brushing (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
Whisk together the flour, baking soda, salt, and caraway seeds in a large mixing bowl until evenly combined.
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