Gluten Free Soda Bread Yeast Free Food

GLUTEN-FREE IRISH SODA BREAD

Steps:

• Preheat the oven to 375 degrees F. Butter a baking sheet and dust it with sweet rice flour.
• Whisk the sweet rice flour, sorghum flour, almond flour, teff flour and potato flour together to aerate and incorporate them. Mix in the oats, flaxseed, baking soda and salt. Toss in the currants.
• Make a well in the center of the dry ingredients and pour in 2 cups of the buttermilk. Mix the buttermilk into the flour mixture, gradually adding more buttermilk as necessary, until the dough is moist and soft but not wet, with no visible flour left. You will probably use about 3 cups, but feel free to use less or more, depending on your kitchen.
• Turn the dough out onto the prepared baking sheet. With lightly floured hands, shape the dough into a round about 3 inches thick. Cut a deep cross into the top of the loaf with a wet, serrated knife. Beat the egg with the water in a cup. Brush the egg wash evenly onto the loaf.
• Bake until the crust is dark brown and you hear a hollow thump on the bottom when you tap it, 45 to 60 minutes. Transfer the bread to a rack. Serve warm or cool completely.

GLUTEN FREE SODA BREAD (YEAST FREE)

Steps:

• Preheat the oven to 190'C / Gas 5. Line a baking sheet with a piece of baking paper and set aside.
• Mix the yoghurt, milk and lemon juice in a bowl and stir. The lemon juice should cause the milk/yoghurt to curdle a little, which is what you're going for here!
• In a large mixing bowl, add the flour, salt, xanthan gum, sugar and bicarbonate of soda and mix well. Pour in the yoghurt/milk/lemon mixture and then add the egg (which should be whisked just enough to combine the yolk and white).
• Use a wooden spoon to bring the mixture together into a soft, sticky dough. Dust the worktop with a sprinkle of gluten free flour and turn out the dough. Dust some gluten free flour on your hands as well as and then lightly mould the dough together into a ball - if it is a little difficult to handle at first, you should find with the extra flour it starts to become more workable. Don't over-work it as you don't want to add too much extra flour to the mix.
• Mould the dough into a circle shape (it should hold its shape relatively well but may still spread a little, this is fine - you don't want the dough to be super stiff!) and place it on the centre of the lined baking sheet. Use a knife to score an X into the top of the dough and sprinkle with a little extra flour.
• Bake the dough in the centre of the hot oven for around 30 minutes. It should be lovely and golden and sound hollow when you tap the top and bottom of the loaf. Once baked, remove from the oven and cool on a wire rack before slicing and serving.

GLUTEN-FREE IRISH SODA BREAD

Steps:

• Preheat oven to 350°F Use a 9" pan or 2-6" round pans - Spray with cooking oil.
• Combine the wet ingredients in one bowl, and the dry in another.
• Mix the wet and dry ingredients until just incorporated, do not over mix.
• Pour dough into prepared pan. The 9" pan will bake for approximately 60 min., the 2-6" pans will bake for approximately 50 minute
• Bread will be lightly browned when done.