Gluten-free soda bread
- 2 ¼ cups dark-blue-top milk with 3 tablespoons white vinegar or lemon juice
- OR 600g carton buttermilk or use
- 1 cup millet flour
- ½ cup potato flour
- 1 cup brown rice flour plus ¼ cup extra
- 1 ½ teaspoons gluten-free baking powder
- 1 teaspoon baking soda
- ½ teaspoon guar gum* (see tip)
- ¼ cup flaxseed meal
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 egg
- oil spray
- egg wash (1 egg mixed with splash of water and pinch of salt), to glaze
- 1 teaspoon sesame seeds
1 To make your own buttermilk, pour milk and vinegar into a bowl. Stir and set aside in room temperature for at least 15 minutes. Preheat oven to 220°C. Sift flours, raising agents and guar gum together into a large bowl. Add flaxseed meal, salt and sugar. Stir well. Make a well in the centre.
2 In a small bowl whisk egg and buttermilk together. Pour the wet mix into the dry mix. Use a fork to mix ingredients together quickly. The mixture should resemble a ‘muffin mix’ and be very wet but firm.
3 Line an 18-20cm cake or quiche tin with baking paper. Spray lightly with oil. Tip in bread dough and spread out evenly. Brush egg wash generously over top. Sprinkle with sesame seeds.
4 Place in hot oven (on rack just above the centre). Bake for 35-40 minutes. The bread will be ready once it has risen well, turned golden and is slightly cracked across the top. Leave bread to rest for at least 10-15 minutes before slicing.
Nutrition Info (per serve)
Total fat 4g
–Saturated fat 2g
Dietary fibre 2g
- This bread is best enjoyed freshly baked. Use a very sharp bread knife to slice. It will freeze well in slices and is wonderful toasted.
- *Guar gum helps to bind the ingredients together, acting in a similar way to gluten in flour. If you do not like or cannot source guar gum then leave it out. Alternatively, mix 2 teaspoons chia seeds with 2 teaspoons boiling water and add to the mix. Flaxseeds (linseeds) and chia seeds are known to act in a similar way to guar gum.
- Gluten-free breads are usually crumblier than other breads as the flours do not bind as well without gluten.
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