Irish Soda Bread

27/06/2009 at 14:47 Leave a comment


Baking bread makes me happy. Eating a slice of delicious, crumbly bread however, is a rare and special treat. There are many trials and tribulations to be crossed when attempting to bake a perfect gluten-free and vegan loaf. Seeing yet another rock hard, un-risen disaster appear from the oven can be heart breaking.

But fear not, there is salvation in the form of my Irish soda bread recipe. It’s very simple, tastes amazing (raspberry jam for breakfast, hummus and avocado sandwiches for lunch mmmm.) and has a lovely texture. It got big thumbs up from the wheat eating community too, which isn’t necessarily a bonus as I want it all to myself!

This bread will keep well for a day or so at room temperature.

2 cups Gluten-free Brown Bread Flour
1/2 cup  Gluten-free Plain Flour
1/4 cup Millet Flakes
pinch Salt
1 tsp Baking Soda
2 1/2 tsps Xanthum Gum
1 tsp Cider Vinegar
1 cup Soya Yoghurt
1/2 cup Water
extra Flour for baking

(N.B.: If the flour mixes that you are using DO NOT contain tapioca flour, I suggest adding 1/2 cup tapioca flour and scaling down the other flours appropriately.)

Preheat oven to 200°C

How to make

Measure flours and millet flakes into a mixing bowl. Add salt, baking soda and
xanthum gum and mix well.

Add in the cider vinegar and stir.

Pour the yoghurt into the flour mixture and stir until a dry crumbly dough forms.
At this point you will need to start adding water, a little at a time until you have a
firm and not too sticky dough. Half a Cup of water should be enough.

soda bread dough

Once the dough is ready, form into a ball and place on a  floured baking tray.
Press the dough with your hand to make a flattish round.

Using a large knife score deep into the dough to form a cross section. Sprinkle
some extra flour over the dough and place in the middle of the oven. Bake for
about 30 minutes until it makes a hollow sound when tapped on the bottom.

soda bread dough with cross section

Finally, cover with a clean tea towel and leave on a rack until cool. I know it’s hell
not to eat it hot from the oven but cutting the bread straight away will remove
the moisture leaving the rest of it hard and tough.

soda bread


Entry filed under: Baking, Bread, Recipes. Tags: , , , , , , , .

Food to follow Chilled Butter Bean and Grilled Vegetable ‘Moussaka’

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