Bread that can be made in less than an hour this gluten free bread recipe is ideal for an easy carb option for soups and stews. I use my steam oven but it is delicious baked in a regular oven and especially good served warm. Soda Bread is naturally yeast free. This version uses eggs but these are optional – they just help to improve the texture when baking gluten free.
Makes 1 20cm loaf / Serves 6-8
Preparation time: 15 minutes
Cooking time: 30 minutes
What’s Good About It?
An ideal quick bread without the need for yeast. Adding gluten free oats increases the fibre content. You could use a combination of plain and wholemeal gluten free flour if wished.
- Preheat the oven to 180°C/gas mark 4.
- Sift together the dry ingredients in a large bowl and add the oats.
- Combine the wet ingredients in a separate jug. Create a well in the middle of the dry ingredients and pour in the wet mixture. Stir briefly then bring together to form a sticky dough.
- Line a baking tray with greaseproof paper. Tip the dough onto the tray to form a large round about 20cm in diameter.
- Scatter if wished with a few gluten free oats. Score the top into quarters.
- Bake in the oven for 10 minutes then reduce the temperature to 160 C and bake for a further 15-20 minutes until golden and firm when tapped underneath.
Remove from the oven and allow to cool on a wire rack.
Did You Know?
Soda bread is best served on the day it is baked. However you can freeze it for up to 1 month. Reheat in the oven wrapped in foil before serving.
360g gluten-free plain flour, plus extra for dusting
75g gluten free oats
1tsp sea salt
1 heaped tbsp baking powder
1/2 tsp bicarbonate of soda
2 eggs (or use additional 50ml buttermilk)
300ml of buttermilk (add 1/2 lemon to full fat milk or milk alternative and allow to sit for 5 minutes)