Inspired by my recent trip to Ireland, where I seemed to eat delicious brown soda bread at every turn, I had a thought that this wonderful bread might be the ideal basis for a gluten free bread recipe. Soda bread is always flattened to make something of a disc shape, rather than a ‘loaf’ shape, so it’s less of a concern that the bread won’t rise very much. The texture is also dense and moist.
I’ve tried this recipe several times now, including making a large loaf, which I hoped would make bigger slices for sandwiches and slices that would fit nicely in the toaster. But the larger loaf just wouldn’t cook in the middle, so it really is best to make the small loaf or the rolls as below. This is a basic and simple recipe, which I’m sure is ripe for adaptation!
The flour I used was a mix of Doves Farm white gluten free flour, brown rice flour and buckwheat flour.
Gluten Free Soda Bread
340g/12oz/1 1/2 cups gluten free flour
1 tsp gluten free baking powder
1/2 tsp salt
1/2 tsp bicarbonate soda
290 ml/1/2 pint live yogurt and milk mixed
Preheat the oven to 200C/400F/gas 6.
Mix the flour with the baking powder, bicarbonate of soda and the salt. Make a well in the centre and carefully add the yoghurt and milk, mixing with a fork as you go.
Bring the dough together with your hands, it should be soft, but not sticky. Turn onto a floured board and knead briefly.
Cut the dough into two loaves or 8 rolls (or 1 loaf and 4 rolls as above), and place on a floured baking tray. Flatten slightly and score the top of the dough.
Bake in the oven, the rolls should take 20 – 25 minutes and loaf 30 – 35 minutes. They should sound hollow when you tap the bottom. Cool on a wire rack.