Gluten Free Vegan Soda Bread Recipes

VEGAN IRISH SODA BREAD

Vegan Irish Soda Bread image

Just because you're vegan or dairy-free doesn't mean you can't enjoy a little bread-o-the-Irish! Whip up this vegan Irish soda bread and never go soda-bread-less on St. Paddy's Day again.

Provided by Kare for Kitchen Treaty

Time 45m

Number Of Ingredients 7

Ingredients

1 cup unsweetened plain oat milk or other non-dairy milk + 1 tablespoons white vinegar*
1/2 cup dried currants
2 cups all-purpose flour (plus another 1/2 cup or so for the light kneading and another 1 teaspoon for the currants)
2 tablespoons granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon fine-grain salt
1/4 cup 1/2 stick vegan butter (I use Earth Balance), cut into squares

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).

GLUTEN FREE VEGAN SODA BREAD

Gluten Free Vegan Soda Bread image

A small loaf that's ready in no time!

Provided by katiesid

Time 50m

Yield Makes 1 small loaf

Number Of Ingredients 0

Ingredients

Steps:

Preheat the oven to 200°C/Gas Mark 6 and line a baking tray with parchment paper.
In a small bowl or jug, mix together the milk and vinegar. Leave to curdle to form the 'buttermilk'.
In another bowl, mix together the flours, bicarb and salt. Make a well in the middle and pour in the wet ingredients.
Mix till just combined, the dough will be a little sticky. Place the dough on your lined baking tray and shape into a vague ball with floured hands. Sprinkle on the gluten free oats and make cross with a sharp knife.
Bake for 35 mins, until it sounds hollow when tapped on the base. Cool on a wire rack and best eaten on the day but any leftovers make delicious toast the next morning!

VEGAN SODA BREAD

Vegan soda bread image

Enjoy a vegan version of soda bread, which is just as quick and easy as the original and tastes equally delicious spread with your favourite toppings

Provided by Ailsa Brown

Categories Side dish

Time 50m

Yield Makes 1 loaf

Number Of Ingredients 6

Ingredients

300ml soy or oat milk
2 tbsp cider vinegar
250g wholemeal plain flour
250g plain flour
1½ tsp baking soda
2 tbsp porridge oats

Steps:

Mix the plant milk and cider vinegar together in a jug, then set aside for 30 mins. Heat the oven to 220C/200C fan/gas 7 and line a baking sheet with baking parchment.
Combine both flours, 1 tsp salt and baking soda in a large bowl, then pour over the plant-milk mixture and stir to combine. Bring together into a dough using your hands, then form into a ball. If the ball is very sticky, lightly flour your hands to make it easier to handle. Place the dough ball onto the prepared baking sheet and flatten slightly into a thick disc using your hands. Cut a deep cross into the centre using a serrated knife, then sprinkle over the oats and bake for 35-40 mins until the base sounds hollow when tapped. Leave on the baking sheet for 5 mins, then transfer to a wire rack to cool completely. Slice and serve.

Nutrition Facts : Calories 201 calories, Fat 2 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium

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