An allergy friendly take on the classic Irish soda bread. This is such an easy bread to make, it takes less than 10 minutes to make the dough and approx 1 hour to bake. It’s dense and delicious and really filling. And even better, you can make it, slice it, freeze it and toast it whenever you fancy a slice.
Soda bread (makes 1 loaf)
1 1/2 cups plant based milk
2 tbsp apple cider vinegar
1 1/2 cups gluten free plain flour
1 cup brown teff flour
1/2 cup oat flour (oats ground in blender until they resemble flour)
2 tsp bicarbonate of soda
1 1/2 tsp baking powder
1 1/2 tbsp xanthan gum
1 tbsp coconut sugar
Generous pinch of salt
Preheat the oven to 200°C. We’re going to bake this bread ‘Dutch oven’ style so you’ll need a casserole dish with a lid. Splash the dish with a little water then sprinkle in some gluten free flour. Pop on the lid then put it in to oven while you prepare the dough.
Mix the milk and the vinegar together in a bowl and set aside. It will slightly curdle and replicate buttermilk used in traditional soda bread.
Sift the remaining ingredients into a mixing bowl and give them a good stir. Pour in the milk and vinegar mixture then get your hands stuck in there and bring it together into a dough ball. Briefly knead the dough on a lightly floured surface until it’s lovely and smooth and can be formed into a neat ball.
Take the casserole dish out of the oven, pop the dough ball in to the middle of it, then sprinkle with a little more gluten free flour and a pinch of salt.
Pop the lid back on then put it back into the oven to bake for about 50-60 minutes or until it’s beautifully golden brown and sounds hollow when you tap the bottom of it.
Cool on a wire rack, slice and enjoy. Store in a zip lock bag at room temperature or store in the freezer.