Gluten Free Irish Soda Bread

(Amazing served with honey and thyme butter)!

This scrumptious soda bread reminds me of a really good scone, one that melts in your mouth and brings you a real sense of comfort. It has the most amazing texture and the combination of nutritious flours creates a delicious, nutty flavour. One of the realisations I had while overseas was that what I’d like to focus on with gluten free cooking (and baking in particular) is texture. Texture is often the one thing lacking in gluten free baked goods, and manufacturers add all sorts of strange, refined ingredients to try to replicate the texture of regular gluten-based products. While travelling, I would watch Daniel devour his third crispy almond croissant for the day and I would finally find a gluten free version (or something similar) to have myself, only to be dissatisfied. I realised, even if they got the flavour right, if the texture was off, I just simply did not enjoy the food. I thought, ‘if I can create gluten free recipes with both amazing flavour AND texture, I will be one happy lady’. And hallelujah! I have come home, inspired by the hearty and comforting Irish soda bread, and made this wonderful loaf that Daniel said tasted “even better than the original in Ireland” (don’t tell an Irishman that)! Give it a go this weekend and enjoy with a smearing of butter and honey while it is still warm.

Makes 1 loaf

Ingredients:

1 cup teff flour

1 cup brown rice flour

½ cup tapioca flour

½ cup almond meal

1 tsp. xanthan gum

¼ cup coconut sugar

1 tsp. bicarbonate of soda

1 tbsp. baking powder

½ tsp. Himalayan rock salt

100g butter (dairy-free butter can be used)

1 egg

1 cup buttermilk (use soy milk + 1 tbsp. lemon juice for dairy-free)

1 tbsp. butter, melted

1 tbsp. buttermilk

Method:

1. Preheat the oven to 180 degrees Celsius (non fan-forced) and line a baking tray with non-stick baking paper.

2. In a large bowl, combine the dry ingredients: teff flour, brown rice flour, tapioca flour, almond meal, xanthan gum, coconut sugar, bicarb soda, baking powder and salt.

3. Add the butter and cut it in using a pastry cutter or two butter knives, until only pea-sized chunks remain.

4. In a separate smaller bowl, whisk together the egg and the buttermilk.

5. Add the egg mix to the flour mix and use a spatula to fold it in gently. Then use your hands to finish mixing and shape it into a ball. Try not to over-mix it.

6. Place it on the lined baking tray. Then combine the extra melted butter and buttermilk and brush all over the loaf.

7. Make a shallow X on top of the loaf with a knife. Bake for 50-55 minutes.

8. Allow to cool for at least 15 minutes before slicing (it will slice better once it is cooler, but it is delicious when it is warm). Serve with butter and raw honey for a real treat, or simply use in place of your usual bread. Enjoy!