Gluten Free Seeded Soda Bread Recipes

GLUTEN FREE SODA BREAD (YEAST FREE)

Steps:

• Preheat the oven to 190'C / Gas 5. Line a baking sheet with a piece of baking paper and set aside.
• Mix the yoghurt, milk and lemon juice in a bowl and stir. The lemon juice should cause the milk/yoghurt to curdle a little, which is what you're going for here!
• In a large mixing bowl, add the flour, salt, xanthan gum, sugar and bicarbonate of soda and mix well. Pour in the yoghurt/milk/lemon mixture and then add the egg (which should be whisked just enough to combine the yolk and white).
• Use a wooden spoon to bring the mixture together into a soft, sticky dough. Dust the worktop with a sprinkle of gluten free flour and turn out the dough. Dust some gluten free flour on your hands as well as and then lightly mould the dough together into a ball - if it is a little difficult to handle at first, you should find with the extra flour it starts to become more workable. Don't over-work it as you don't want to add too much extra flour to the mix.
• Mould the dough into a circle shape (it should hold its shape relatively well but may still spread a little, this is fine - you don't want the dough to be super stiff!) and place it on the centre of the lined baking sheet. Use a knife to score an X into the top of the dough and sprinkle with a little extra flour.
• Bake the dough in the centre of the hot oven for around 30 minutes. It should be lovely and golden and sound hollow when you tap the top and bottom of the loaf. Once baked, remove from the oven and cool on a wire rack before slicing and serving.

GLUTEN FREE SEEDED SODA BREAD

Steps:

• Preheat oven to 220c and grease a baking tray.
• Put the gluten free brown bread flour, xanthum gum, bicarbonate of soda, cream of tartar, salt, golden caster sugar, pumpkin seeds and sunflower seeds in a bowl and mix together.
• Mix in the water and buttermilk and form a soft dough.
• Turn it out onto a heavily floured surface and knead gently to ensure everything is well mixed.
• Form into a round and place on a baking tray.
• Brush the top with beaten egg wash and then make slashes across the top of the loaf.
• Bake in the oven for 45 minutes.
• The top should be lovely and brown and the loaf should sound hollow when tapped on the bottom.
• Allow to cool on a wire rack and then slice and enjoy!.

GLUTEN FREE IRISH SODA BREAD

Steps:

• Preheat Oven to 350 and grease a 9 inch round cake pan.
• Cream Butter and Sugar together
• Add eggs and beat well until smooth and creamy
• Add milk.
• Add dry ingrendiants, including raisins and caraway seeds, a cup at a time until the well combined (it will found into a dough)
• Place Dough in pan and lightly push the dough to fill the pan.
• Cut an "X" on the top and sprinkle sugar evenly on top.
• Bake for 1 hour or until brown on edges and a knife comes out clean.
• Serve warm with butter.

SEEDED SODA BREAD

Steps:

• Heat the oven to 200C/180C fan/gas 6. Mix the flour, seeds and bicarb in a bowl, then mix together the milk and lemon juice in a small jug and pour it into the dry ingredients. Stir with a knife until the mixture comes together into a sticky dough.
• Tip onto a lightly floured work surface and lightly shape into a ball with wet or floured hands, as it will be sticky to handle. Lift onto a floured baking tray, reshape if required, then sprinkle more seeds over the top and press them in lightly. Bake for 35-40 mins until firm and golden. Cool on a wire rack, then wrap in foil until needed. Will keep chilled for up to four days, or frozen for up to a month.