Gluten Free Vegan Irish Soda Bread 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.

VEGAN IRISH SODA BREAD

Steps:

• Get ready. Preheat oven to 375 degrees Fahrenheit. Line a medium baking sheet with a silicone mat or parchment paper. Make sure you have a surface - clean countertop or pastry board - to use when it's time.
• Make buttermilk. Add the milk to a 2-cup liquid measuring cup or small bowl. Stir in 1 tablespoon vinegar. Set aside for at least 5 minutes.
• Prep currants. In a small bowl, toss the currants with the 1 teaspoon flour. Set aside.
• Stir together dry ingredients. Add flour, sugar, baking soda, and salt to a large bowl. Mix together until combined.
• Cut in the butter. Using a pastry blender or two butter knives, cut the butter into the dry ingredients until crumbly. I like to use my hands to really get I there and incorporate the butter.
• Add wet ingredients. Add the buttermilk and currants and stir with a spatula or wooden spoon until combined. The dough will be wet and sticky.
• Finish prepping the dough. Sprinkle 1/4 cup flour on your surface and turn the dough out onto the surface. Sprinkle a little more flour on top of the dough. Fold the dough onto itself, adding more flour as needed, just until the dough is no longer super sticky (a little sticky is okay). Knead about 5 times then fold the corners underneath to form a ball. Set the dough on your baking sheet and, using a sharp knife, cut a large "X" into the top.
• Bake. Place in your pre-heated oven and bake for 35-45 minutes, until golden brown and a toothpick inserted into the middle comes out clean.
• Cool. Remove from oven and place the loaf on a rack to cool.
• Eat. Slice, slather with vegan butter, and enjoy! Makes excellent toast, too. Keeps at room temp for a good 3-4 days (keep wrapped with plastic wrap or beeswax cloth).