- Preparation Time 15 Minutes
- Cooking Time 45-50 Minutes
One of the things I took for granted before I became coeliac was bread, particularly a gorgeous sandwich made from the soft nutty granary or wholemeal flour. I have not found many gluten-free bread that are a match for the wholemeal or granary bread from my past, although many make gorgeous toast.
Soda bread was always a favourite, I loved the fact that this crusty loaf was quick to make, containing no yeast so no proofing. In no time you had delicious warm bread on the table. The perfect loaf to have with a bowl of steaming soup.
For the past year, I have tried so hard to make soft easily sliced soda bread. I have many bread bricks though. I did not expect this to come out of the oven looking so good. When it did, I was scared to slice it in case it shattered my illusions. I was so happy with this loaf which was
- softly crumbed
- Easily sliced
- Delicious and Moreish
I could not wait to butter it up and taste it. I was not disappointed with this recipe.
- flour mix I used gluten-free oat flour by The Real Food Source.co purchased from Amazon. It was under £4.00 for 1kg.
- If you do not have to avoid wheat and gluten then just use plain flour and non-gluten-free-oats.
- If you do not have any yoghurt then you can make up some buttermilk. Do this by adding either adding 1 3/4 tbsp of lemon juice or apple cider vinegar to the milk and leave to curdle.
- For the gluten-free flour, I used Bob’s Red Mill 1 to 1 baking flour. All gluten-free flours act differently. Normally I would use my recipe for plain flour, which is Flour blend 2. I intend to try the recipe with various gluten-free flours blends.
- 180 g of gluten-free oat flour or rolled outs
- 280 g of gluten-free plain flour
- 1 3/4 of bicarbonate of soda
- 1/1/2 tsp of fine salt
- 200 ml of dairy-free milk, I used oat milk
- 215 ml of dairy-free plain thick yoghurt
- 1 tbsp of ground flaxseeds/linseeds
- 2 tbsp of seeds such as poppy, sesame or linseeds (optional)
- Preheat the oven to 200 C and line a baking tin with parchment paper. I used a square brownie tin, you could use a baking sheet or a round pan. The dough holds its shape well so I wanted to keep the traditional soda bread shape.
- If you have oat flour then that is fine, although you are more likely to have rolled oats in your store cupboard. I use oat flour a lot so I always have one in as they are not expensive. If you are using rolled oats then place them into a food processor and process until it has the consistency of flour.
- In a large jug, mix to combine the yoghurt and milk and set aside.
- Sift the oat flour, flour, baking soda and salt into a large bowl and then stir through the ground linseeds.
- Make a well in the centre of your dry ingredients and pour in the milk mixture. Stir until the dough starts to come together. If the dough is too dry then add a little more milk, but only a little at a time, we are not aiming for a sticky dough.
- Next, turn it out onto a floured work surface and knead for a minute, until it is a fairly smooth flattened ball and place it onto your baking tin. Brush over liberally with milk and dust with flour or sprinkle with seeds.
- Deeply score (about 2 inches down) 2 lines onto the top of the dough forming a cross.
- Place in the middle of the oven and bake for 30 minutes, quickly transfer your loaf higher in the oven and bake for a further 15-20 minutes, until a lovely golden crust has formed and the loaf sounds hollow when tapped on the base.
- Transfer to a cooling rack, and leave to cool.
This is the hard bit as it smells so delicious and the thought of slathering a thick slice with butter has you salivating.
- Dreamy pumpkin cupcakes
- Cookie dough cookies
- Pesto tofu fingers
- Getting to grips with gluten-free flours
- Protein packed gluten-free bread
If you make this, don’t forget to tag me on twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too.