Gluten-Free Irish Porridge Bread
This Gluten-Free Irish Porridge Bread is one of the easiest and most wholesome breads you’ll ever make. No yeast, no kneading, no rising time, just a simple mix, pour, and bake recipe that delivers every time. Perfect for breakfast, lunch, or to serve with soup, it’s naturally gluten free and full of rustic Irish flavour.
I used Tesco’s gluten free porridge oats for this recipe, and the texture is just lovely, hearty, chewy, and full of goodness. To sweeten things slightly, I added a couple of tablespoons of golden syrup, but you can easily swap that out for honey or treacle depending on what you have in the press (or what you’re in the mood for!).
This is a wonderfully versatile loaf. You can enjoy it as-is with butter and jam for a hearty breakfast, or toast it and dip it into soup. It holds together beautifully and toasts up really well, unlike many gluten-free breads that crumble apart. It’s also great topped with smashed avocado, cheese, or peanut butter.
I’ve also added a handful of mixed seeds into the batter for extra texture, but this is totally optional. They give a nice crunch and add to that earthy, wholemeal feel. If you want to take it a step further, you can customise the flavour, add chopped sundried tomatoes and basil for a savoury twist, or stir in some dried fruit and a pinch of cinnamon for a sweeter loaf.
This is one of those classic Irish recipes that’s been passed around for years, and I’m so glad to have found a version that’s gluten free and works every time. It’s a proper pantry staple in our house, and once you make it once, I’m sure it’ll become a regular bake in yours too.
Serve warm with butter, dunked into soup, or packed in lunchboxes, it’s simple, satisfying, and absolutely no fuss.
Tried this recipe? I’d love to see your delicious creations! Tag me on Instagram @laurasglutenfreekitchenblog – I might even share your post!
Gluten-Free Irish Porridge Bread
This gluten free Irish porridge bread is quick, easy, and made with oats, yogurt, and golden syrup. No kneading or yeast required — perfect every time!
Ingredients
Instructions
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Place yogurt, beaten egg and golden syrup into a mixing bowl and stir well.
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Mix the oats, baking soda and seeds in a separate bowl, add to the yogurt mixture and stir thoroughly.
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Place in a greased or parchment lined 2lb loaf tin, sprinkle with more seeds and bake at 180C for 30 minutes.
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Lower temperature to 150C and cook for a further 30 mins.
Notes
I used Tesco gluten free porridge oats – make sure they are certified gluten free.
I used golden syrup, but you can substitute honey or treacle depending on your taste or what you have on hand.
Mixed seeds are optional but add great crunch and texture.
Try a sweet version with dried fruits, cinnamon, or chopped nuts.
Or go savoury with sundried tomatoes, herbs, or grated cheese.
No yeast or kneading required – just mix and bake!
Best eaten within 2 days, or slice and freeze to toast as needed.
