soda bread

Gluten free bread is so difficult to make, but this soda bread is the same as the traditional soda bread. I bake it in a tin loaf, so that you get even slices throughout. Perfect in the morning or for a nice open sandwich lunch. You can pre cut the loaf, put it in the freezer and take out slices as you need them. In Chinese Medicine Dietary this recipe will benefit and nourish your Digestive system due to the grains content. You can also make it vegan and follow the vegan version in the recipe

Preparation & cooking time: 1hr

Ingredients for a 1lb loaf:

120gr buckwheat gluten free flour

160gr plain white gluten free flour

1tsp baking powder

1tsp bicarbonate of soda

1/2 tsp salt

200ml buttermilk or 200ml coconut milk with 1/2 lemon juice in it

1 egg, beaten or 1 flax egg (1 tablespoon flaxseeds in 3 tablespoons rice milk)

• preheat oven at 350/175 C
• if you are making the vegan version, prapare the flax egg and put aside for 5 min to set
• in the meantime mix all the dry ingredients in a mixing bowl
• in a separate bowl combine the buttermilk/rice milk and the egg/flax egg
• add the buttermilk/rice milk mix to the flour. The soda bread need the acidity of the buttermilk to react with the bicarbonate of soda, that is why for the dairy free version you add lemon juice to the rice milk.
• the bread mix will be very wet now, so you could not shape the soda bread by itself

• oil a 1lb bread tin
• place the bread mixture in it
• now wet your hands and pat it on top of the bread dough to smooth the top and even it out. You will need to keep on wetting   your hands and keep smoothing the surface until all even

     

• place in the oven and bake for 30 minutes. check with a skewer at the centre of the loaf and it will be cooked when the skewer comes out clean
• take out of the oven when cooked and as soon as you can, turn the bread upside down into a wire rack and let it cool

• the bread will last for 3-4 days as long as you place it in a tin or you can slice it and freeze it

Nutritional value for whole recipe
energy	1023
fat	19.4
of which saturated	7.2
carbohydrates	186.8
of which sugars	23.7
fibre	13.9
protein	61.7
salt	0.8