Happy spring everyone! This year I decided that I wanted to learn and develop gluten free bread recipes. I have been wondering what recipe to share next, as it is St Patrick’s day on Sunday, so I thought this must be the next recipe.
Gluten free Soda Bread!
I have grown up with soda bread. Before I went ‘gluten free’ I use to cook my aunties recipe. Every time I went to Ireland to visit there was a fresh loaf. It’s delicious with jam for breakfast. I love the light texture so now I am gluten free I was determined to develop a gluten free recipe.
It has taken me a long time to develop this recipe, as I have found that gluten free soda bread crumbles much more easily than a normal soda bread, and the texture can be denser. I have found that using four types of flour, instead of only using two, really helps keep the structure, and the bread does not crumble when cut, and has a light texture.
This recipe keeps really well and can be made ahead and frozen. This bread is a perfect way to start a St Patrick’s day celebration with smoked salmon, or served with an Irish Stew later in the day.
It’s a great bread and I always try to make two and freeze one as there is nothing better than having homemade bread for open sandwiches.
Gluten Free Soda Bread Recipe:
Note: This cooking gives the best result. Bake for the first 20 mins in a 170°c oven , then turn the oven down to 150°c to cook for another 10 mins. Finally, take out the bread and place on a baking tray upside down and put back in the oven for 10 mins.
- 1 tsp apple cider vinegar
- 90g teff flour
- 75g brown rice flour
- 50g potato flour
- 25g gluten free brown bread flour
- 1 tsp bicarbonate of soda
- ½ tsp gluten free baking powder
- 40g sunflower seeds
- 1½ tsp rapeseed oil plus some for greasing the tin
- 2 tsp molasses
- ½ tsp xanthan gum
- 2 eggs
- 100ml goats milk
- 50ml sheep yogurt
- 1 tbsp brown rice flakes (optional)
- Preheat the oven to 170° and grease a loaf tin with rapeseed oil. Then cover the bottom of the tin with rice flakes (optional) . Just shake off the ones that don’t stick to the tin.
- Measure out the goat’s milk and sheep’s yogurt . Add the apple cider vinegar and set aside.
- Combine the flours with the baking soda , salt and baking powder in a bowl, then stir in the sunflower seeds.
- Add the oil, xanthan gum and molasses to the milk and yogurt mixture Using a hand blender pulse, until everything is well combined. Add the eggs to the milk and use the hand blender to mix in the egg (I like to do that for 3 minutes)
- Finally make a well in the middle of the dry ingredients and pour in the wet ingredients. Stir until everything is well combined.
- Pour into the greased tin smooth the top. Put into the oven for 20 mins . After 20 mins turn down the oven to 150° and cook for a further 10 mins. Take the bread out of the tin and place upside down on a baking tray. Put back in the oven and cook for a final 10 mins.
- Take out of the oven wrap in a wet tea towel, which stops the bread from drying out. Leave to cool in the tea towel.