Gluten-free soda bread made easy
- 1¾ cups gluten-free flour blend
- 1 teaspoon xanthan gum
- 1½ teaspoons baking soda
- 1 teaspoon light soft brown sugarlight brown cane sugarX
- ¾ cup plus 1 tablespoon buttermilk
- about 5 tablespoons skim milk
- a dusting of gluten-free wholegrain flour, to sprinkle
1 Heat the oven to 220°C/fan 200°C/gas 7. Line a baking sheet with baking paper and dust with gluten-free flour.
2 Sift the flours, xanthan gum, bicarbonate of soda and sugar into a large mixing bowl and mix well to combine evenly. Pour the buttermilk over the dry ingredients, then stir in enough trim milk to form a thick, sticky dough.
3 Tip the dough out on to the floured baking paper (it will still break and crumble). Coat your hands in flour if the dough is sticky, then lift the dough and turn it, to shape it into a ball (rather than kneading it). This will help to give the loaf a soft, melting texture. When you have a fairly smooth ball, pat the top with wholegrain flour, then transfer to a baking tray and flatten the top slightly. Leave in a warm place for 15 min to rise.
4 Use a sharp knife to score the bread into 4, cutting almost through to the base and taking care not to knock the air out. Bake for about 40 min until golden brown and cooked through: if you tap the bottom it should sound hollow. Set aside to cool on a rack and enjoy warm and fresh on the same day (or freeze).
You can make individual soda breads in a muffin tin. Divide into 8 equal sized balls of dough and put each on a square of baking paper. Drop into an 8-hole muffin tin, leave to rest for 15 min, then bake for 30 min or until nicely browned on the top and sides.
If you like, you can add mixed seeds, chopped fresh herbs or olives, sun-dried tomatoes, dried fruit or chorizo.
If freezing, wrap in cling film and then place in a freezer bag, removing as much air as possible from the bag. Use within 4 – 6 months
Nutrition Info (per serve)
Total fat 1.4g
–Saturated fat 0.3g
Dietary fibre 2g
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