1¾-2cups (420-480 ml)whole buttermilk (definitely not fat free, but low fat may be used)
Preheat the oven to 450° F and line a baking sheet 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 tbsp 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.
***DISCLAIMER: The reason I created my own flour blends is because I could not obtain the results I wanted with flour blends that were available in stores, online, or from other gluten free bloggers. My recipes have been developed to be used with my own bread flour blend that I created after painstakingly testing for, in some cases, years to develop what I believe to be a superior gluten free bread unlike any other. If you do not use my gluten free bread flour blend for this recipe, I cannot speak for the results you will obtain. While store bought blends may give you a satisfactory result, they will NOT give you the results intended in my recipe.