This GF brown bread is amazing! No yeast is required! Very easy to make and it freezes very well.
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About this recipes
This gluten-free soda bread is very quick and easy to make! No yeast is required, its leaving comes from baking soda and buttermilk.
This bread is going to become a staple in your kitchen. Soup and a slice of brown bread are a perfect match, like this cornbread recipe, which is very good to serve with your meals too.
Ingredients
The main ingredients of this recipe are:
- Flours: brown rice flour, buckwheat flour, and sorghum flour. This bread also takes corn and tapioca starch.
- Baking soda: this bread takes baking soda as a leaving agent instead of baking powder. The baking soda reacts with the buttermilk.
- Buttermilk: is another characteristic ingredient of the bread. Its leaving comes from baking soda and buttermilk.
- Xantham gum: to bind the ingredients together in addition to the eggs.
- Egg: room temperature egg is better.
- Sugar: muscovado sugar. You can also use white granulated sugar or brown sugar.
How to make gluten-free soda bread
Preheat the oven to 375°F (190°C).
Lightly grease a baking pan or cast-iron skillet. In this recipe was used, a 9-inch round cake pan.
Whisk the buckwheat flour, brown rice flour, sorghum flour, corn starch, tapioca starch, xantham gum, baking soda, and sugar in a large bowl. Set aside.
In a small/medium bowl, mix the egg and the buttermilk with a hand whisk.
Stir the buttermilk mixture into the dry ingredients and mix until well incorporated. The dough is a bit sticky.
Place the dough into the prepared pan.
Bake for 50 minutes or until a firm crust has formed. Place the bread into a wire rack to cool.
Variations
- Flour: you can try a different mix of gluten-free flour. You can replace sorghum flour with more brown rice flour or buckwheat flour.
- Toppings: add some dried fruits or raisins, they taste very good on bread.
- Mold: you can use a baking pan or cast-iron skillet.
Storing
Store the bread covered at room temperature for 3 days or in the refrigerator for up to a week. You can also freeze it, it’s better to slice it before freezing so you don’t have to defrost the entire loaf.
For more related recipes
- Cornbread
- Banana bread (with buckwheat flour)
- Banana Pancakes
- Coconut Pancakes
- Carrot Cake Muffins
- Berry Lemon Muffins
Soda Bread (Gluten-Free)
Ingredients
- 1/2 cup buckwheat flour
- 1 cup brown rice flour
- 1/2 cup sorghum flour
- 1/2 cup corn starch
- 1/2 cup tapioca starch
- 3 gr xantham gum
- 1 teaspoon baking soda
- 1 tbsp sugar
- 1 egg
- 1 1/4 cup buttermilk (300gr)
Instructions
- Preheat the oven to 375°F (190°C).
- Lightly grease a baking pan or cast-iron skillet. In this recipe was used, a 9-inch round cake pan.
- Whisk the buckwheat flour, brown rice flour, sorghum flour, corn starch, tapioca starch, xantham gum, baking soda, and sugar in a large bowl. Set aside.
- In a small/medium bowl, mix the egg and the buttermilk with a hand whisk.
- Stir the buttermilk mixture into the dry ingredients and mix until well incorporated. The dough is a bit sticky.
- Place the dough into the prepared pan or into a baking sheet and end up with a disk.
- Bake for 50 minutes or until a firm crust has formed. Place the bread into a wire rack to cool.
Notes
- Store the bread covered at room temperature for 3 days or in the refrigerator for up to a week. You can also freeze it, it’s better to slice it before freezing so you don’t have to defrost the entire loaf.
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