Gluten Free Soda Bread
This gluten free soda bread is the perfect accompaniment to your St. Patrick's Day dinner. It's so quick to make and is best eaten warm, slathered with salted Irish butter!
Ingredients
- 3¼ cups (455g) Kim's gluten free bread flour blend (I have not tested this with any other flour blend, so I do not know if it will work the same)
- ½ teaspoon fine sea salt
- 1 tsp baking soda
- 1¾-2 cups (420-480 ml) whole buttermilk (definitely not fat free, but low fat may be used) (for dairy free, try mixing ¼ cup dairy-free milk plus ¾ cup dairy-free yogurt for every cup)
Instructions
- Preheat the oven to 450° F and line a baking sheet or cast iron skillet with parchment paper. Set aside.
- In a large bowl, whisk bread flour blend, salt, and baking soda together. Make a well in the middle and pour 1¾ cups (420 ml) of the buttermilk into the well. Stir with a wooden spoon or spatula until combined. If still dry, add 2 more tablespoon of the buttermilk and stir again. You're looking for a sticky, tacky dough.
- Dump dough out onto lightly floured surface and sprinkle a little flour on top. Coax the dough into a large round and place it on the baking sheet. Tap it into a round about 2 inches thick and about 6-8 inches wide.
- Cut an X in the top. Brush the top with any leftover buttermilk. Bake for 15 minutes, and then turn down the heat to 400° F and bake for an additional 25 minutes. When tapped, the loaf should sound hollow.
- Remove from the oven and allow to cool for at least 15 minutes before cutting into slices and serving with salted butter (preferably Irish).
- Store covered on the countertop for 2 days or in the refrigerator for one week. Slices may be frozen for about 2-3 months.
Notes
To freeze, I would suggest wrapping slices (1 or 2) in a sheet of plastic wrap and store them in a ziptop gallon bag in the freezer for up to 3 months. Thaw at room temperature, still wrapped in plastic wrap.
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