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GLUTEN FREE IRISH SODA BREAD

Simple gluten free Irish soda bread containing just flour, salt, sugar, baking soda, and buttermilk. Inspired by traditional soda bread recipes.


The traditional soda bread recipe uses all purpose flour (soft wheat) as opposed to bread flour (hard wheat), because all purpose flour has less gluten.  That means that since gluten isn’t as essential for this type of bread, it’s much easier to make it using gluten free flour.

It’s a very easy gluten free Irish soda bread recipe, and there are a few secrets to making it come out perfect.

Gluten Free Irish Soda Bread Recipe
Simple gluten free Irish soda bread containing just flour, salt, sugar, baking soda, and buttermilk. Inspired by traditional soda bread recipes.


Ingredients
  • 4 1/4 cups gluten free flour I used Bob's Red Mill 1-to1 Baking Flour
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1 1/2 teaspoons baking soda
  • 2 1/2 cups buttermilk plus more if needed
Instructions
  1. If you have a baking stone, place it in the oven on the middle rack.  Preheat the oven to 400 F.
  2. Combine the flour, salt, sugar, and baking soda in a large mixing bowl.  Whisk until thoroughly combined.
  3. Make a well in the center of the dry ingredients.  Pour in the buttermilk, then mix lightly with a fork until the dough comes together.  It will be a little powdery, but if it doesn't stick together, drizzle 1 more tablespoon of buttermilk at a time over the dough until it comes together while mixing.  Behavior of the dough will vary depending on what type of flour you're using.
  4. Tip the dough onto a lightly floured surface.  Knead gently for 20 seconds.  Form the dough into one even ball, then use a very sharp chef's knife to cut into 2 equal halves.
  5. Gently shape each piece into a round ball and flatten slightly.  Each loaf should be evenly round with a domed top.  Use your knife to slash a cross into the top of each loaf.  Sprinkle a bit of flour over the top of each loaf for a decorative touch.
  6. Place the loaves on a piece of parchment on a baking sheet, or place them on your preheated baking stone (parchment optional).  Bake for about 45 minutes, or until the tops of the loaves are golden brown.  Let cool slightly before serving.

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