Gluten Free Soda Bread Yeast Free Recipes

GLUTEN-FREE VEGAN IRISH SODA BREAD

Steps:

• Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
• Measure out the milk and, leaving it in the measuring container, add the vinegar and stir - leave to sit for around 10 minutes, while you do the rest of the steps.
• Place the chickpea flour, rice flour, tapioca flour, baking powder, bicarbonate of soda, salt and raisins in a large bowl and mix well.
• Add the milk and vinegar mixture and the water, and mix again.
• Transfer the mixture to a baking dish lined with greased baking paper (I used a 20cm/8inch circular tin).
• Take a small knife and draw a cross over the top of the batter, if desired.
• Bake in the oven for around 45 minutes, until risen and an inserted skewer comes out clean.
• Leave to cool slightly before slicing.
• Leave to cool on a wire rack before putting away to store.
• Keeps well in the fridge for up to a few days - if not eaten on the day it's made, it's best toasted before eating.

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.