I have started on a search for a viable gluten free bread recipe and started with soda bread as the easy option. I have adapted a recipe from Phil Vickery’s book Essential Gluten Free with reasonable results.
The bread came out soft and crumbly and not something you could make into a sandwich. Perhaps more scone-like than breadish but none the worse for that as regards a palatable lunch time addition. I may try this one again as rolls and see if a passable picnic roll could be achieved. Its worth the effort I think.
- 175g GF white bread flour
- 75g GF brown bread flour ***
- 1 level tsp xantham gum
- 1 1/2 tsps bi-carbonate of soda
- 1/2 tsp salt
- 1 tsp sugar
- 200 ml buttermilk (or 150ml greek yoghurt and 50ml milk) ***
- 75 ml milk (additional to above) ***
- 2 tsp rolled oats for top. (I used sunflower kernels)
- Heat oven to 200c/gasmk7
- Line a baking tray with parchment and sprinkle with flour
- Put all dry ingredients except top dressing into a bowl and mix well
- Stir in buttermilk (or yoghurt mix) and enough of the additional milk to make a thick, sticky dough *&*See notes
- Tip out onto floured surface and (with floured hands to stop sticking) pull together to form the dough into a reasonably smooth ball and place on the lined baking tray (no kneading required!)
- Flatten the top gently down- at the same time pressing the oats or seeds in the top
- Place in a warm place to rise for approx 15 mins
- With a sharp knife score the top almost through to base (being careful not to squash the air out nor cut through to the base)
- Bake at the centre of the oven for 30 to 40 mins – or until it is golden brown. It should sound hollow when tapped
- Set aside to cool
- This bread should be eaten same day or freeze as soon as its is cold enough. It doesn’t keep in the bread bin for the following day.
- You can add a small handful of goodies such as chopped olives, sundried tomato, dried fruit, seeds etc at *&* stage. Its a small loaf so don’t overdo it.
- The flour should total 225gms. You can use all white bread flour or substitute 75 gms with gf brown flour, sorghum flour or oat flour, experiment and see what you like the best.
- GF beer can be used in place of the 75ml milk
- dairy free milks and yoghurts can be used – but remember that many (thought not all) lactose intolerant can digest greek yoghurt because it is strained) I try to avoid soy because I find that its grittiness and oily nature tends to alter the end product (and like many people I have a soy intolerance) but the option is there.