Soda bread - wheat free recipe
There's no point in disguising the fact that this is a fairly heavy, substantial bread. But it's got a good smell and taste, and it'll cetainly go a long way.
We like it still very warm from the oven with real butter on it, and a good selection of cheeses. Or why not spread warm chunks of soda bread with cream cheese and some smoked trout or salmon. You can also have it with jam, Marmite, peanut butter, in fact anything that you'd have on ordinary bread, and it's tough enough for dipping in your soup, or making bruschetta.
Just don't drop it on your foot!
dietary information: | |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
| vegan |
|
makes 1 loaf
| 450 | g | rice flour |
| 25 | g | soft margarine |
| 1 | tsp | bicarbonate of soda (baking soda) (use level tsp) |
| 1 | tsp | cream of tartar (use heaped tsp) |
| pinch | salt | |
| 250 | ml | buttermilk |
| 1 | large | egg, beaten |
preheat oven: 200°C, fan 180°C, 400°F, Gas 6
| 1. | Sieve the rice flour, bicarbonate of soda, cream of tartar and salt into a large mixing bowl. Add the margarine and rub in until there are no large lumps of margarine visible. You won't get a breadcrumb look because there is too much flour to too little fat to create this. |
| 2. | Whisk the buttermilk and egg together, then pour into a well in the centre of the dry ingredients and mix together. The mixture will be very dry, and won't hold together unless you start to mix it with your hands. |
| 3. | Turn the dough onto a lightly floured board and very lightly knead it for 1-2 minutes. There will probably be some of the mix left in the bowl which will be too dry to incorporate, don't worry if it's only a small amount. |
| 4. | Shape the dough into a rounded mound, approximately 13cm (56") diameter, then place it on a baking sheet. Mark a deep cross on the loaf, being careful not to cut all the way through to the bottom. Bake in the oven for 30-40 minutes. |
| 5. | When cooked remove from oven and cool on a wire rack. Best served warm. |
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