Irish Soda Bread (Gluten-Free)
This Gluten-Free Irish Soda Bread is amazing! It's very easy to make, no yeast is required and it freezes very well. It's perfect as accompaniment soups, stews, a creamy risotto, or just as it is.
Ingredients
- ½ cup buckwheat flour
- 1 cup brown rice flour
- ½ cup sorghum flour
- ½ cup corn starch
- ½ cup tapioca starch
- 3 gr xantham gum
- 1 teaspoon baking soda
- 1 tbsp sugar
- 1 egg
- 1 ¼ 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.