Gluten-Free Irish Soda Bread
It's not actually St. Patrick's Day anymore. But everyday is a good day for gluten-free bread, right? And what a gluten-free bread this is. It checks all the boxes: easy, delicious, and great for toasting with some butter! It's easy because it doesn't actually use any yeast, just leavening from baking soda. It's also delicious, and tastes more like actual bread than any gluten-free bread I have attempted so far. My dad and I, who are not gluten-free, could hardly tell the difference. It also has a lot of good grains in it, like almond flour and oat flour, which gives it a nice texture and makes you feel like you're eating something healthy...even if it's all slathered in butter.
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| Just look at this crust! |
Happy belated St. Patrick's day, everyone! Now go make this bread ASAP.
Gluten-Free Irish Soda Bread
Adapted from eatingglutenfree.com2 1/2 c. Featherlight flour blend
1/2 c. GF oat flour (you can make your own by blending gluten-free oats in a food processor until they're a fine powder)
1/2 c. organic soy flour (I couldn't find this at my local grocery store, so I used almond flour instead which worked just as well)
1/2 c. flaxseed meal
3 t. xanthan gum
1 t. salt
3/4 t. baking soda
2 c. lukewarm water
2 T. vinegar
GF flour for rolling out/balling
1 egg for wash (optional)
Pre-heat oven to 425 degrees. Blend all dry ingredients in a medium size mixing bowl. Add water and vinegar; blend thoroughly until dough is sticky and holding shape. Use sweet rice flour to dust dough and shape into a ball/thick disc shape. Place on greased pan, or one lined with parchment paper...I used a silpat that I bought specifically for bread and I think it contributed to the great crust. Use egg wash if desired and slit top with sharp knife. Bake at 425 degrees for 30 minutes, or until bread sounds hollow when tapped and is browned through. Crust will be crunchy; inside will be softer. Let cool before slicing. Store in refrigerator or freezer if not eaten if 2 days.
So, so yummy!
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