Xanthan Gum Free Soda Bread with Caraway

There is something deeply satisfying about a loaf of bread that comes together without any fuss, and this soda bread delivers exactly that. The caraway seeds add a subtly earthy, almost anise-like warmth that makes every slice taste like it came from a proper bakery. Because the leavening here is pure baking soda activated by cold buttermilk, there is no need for any binding agents or additives — the dough holds together beautifully on its own. That makes it a natural fit for anyone avoiding xanthan gum, which tends to sneak into gluten-free flour blends and specialty bread mixes. The technique is refreshingly straightforward: mix, shape, score, and bake — no kneading, no proofing, no stand mixer required. That deep X scored across the top is not just for looks; it helps the center bake through evenly so you get a golden, hollow-sounding crust with a tender crumb underneath. A brush of melted butter right out of the oven is optional, but honestly, do not skip it.

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