Irish Brown Bread (Gluten-Free)
This traditional GF Irish Soda Bread is amazing! It's a homemade, easy bread that doesn’t require yeast or long rising times. It's perfect as a side dish for savory dishes, like soups, stews, a creamy risotto, or just as it is.
Ingredients
- 1/2 cup buckwheat flour
- 1 ½ cup brown rice flour
- 1/2 cup corn starch
- 1/2 cup tapioca starch
- 3 g xanthan gum
- 1 teaspoon baking soda
- 1 tbsp sugar
- 1 egg, room temperature
- 1 ¼ cup buttermilk (300g)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking pan, cast-iron skillet, or similar. In this recipe, a 9-inch round cake pan was used.
- Whisk the buckwheat flour, brown rice flour, corn starch, tapioca starch, xanthan 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. Let the bread cool on a wire rack.
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.