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Showing items 1 to 6 of 6

  • 350g Gluten free bread flour
  • 2 tsp Xanthum gum
  • 2 tsp Bicarbonate of soda
  • 2 tsp Cream of tartar
  • 2 tbsp Golden caster sugar
  • 2 tbsp Pumpkin seeds
  • 2 tbsp Sunflower seeds
  • 100ml Water
  • 300ml of Buttermilk (If you're vegan you can turn nut milk into buttermilk by stirring 2tbsp of lemon juice or apple cider vinegar into 1 cup of nut milk.)
  • 1 Egg beaten (If you're vegan you can use vegetable oil)
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    Method

    • step 1

      Preheat oven to 220c and grease a baking tray.

    • step 2

      Put the gluten free brown bread flour, xanthum gum, bicarbonate of soda, cream of tartar, salt, golden caster sugar, pumpkin seeds and sunflower seeds in a bowl and mix together.

    • step 3

      Mix in the water and buttermilk and form a soft dough.

    • step 4

      Turn it out onto a heavily floured surface and knead gently to ensure everything is well mixed.

    • step 5

      Form into a round and place on a baking tray.

    • step 6

      Brush the top with beaten egg wash and then make slashes across the top of the loaf.

    • step 7

      Bake in the oven for 45 minutes.

    • step 8

      The top should be lovely and brown and the loaf should sound hollow when tapped on the bottom.

    • step 9

      Allow to cool on a wire rack and then slice and enjoy!.
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    Comments, questions and tips (4)

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    Overall rating

    A star rating of 3.5 out of 5.2 ratings

    busybees2k2U_FoL03

    Nice bread but way too much liquid. Had to add another 150g flour. I can't have xanthan gum so left it out but was still edible 😋

    mangia

    tip

    I added the Xanthum gum to the milk while it was souring so it would swell up as suggested by a friend.

    It also worked in my Halogen oven (30 minutes at 200 then turned over and cooked for another 15).

    mangia

    Even though I didn't read the instruction properly (added the egg instead of keeping it for the wash so needed to add more flour) it is still the best GF soda bread I've made to date.

    Thank you.

    Patricia Frewin avatar

    Patricia Frewin

    A star rating of 4 out of 5.

    How much salt please? Mentioned in the method but not in ingredients list. My dough was very sloppy so I had to add a fair bit more of flour - is this ok or should I use less liquid? I was recently diagnosed gluten intolerant and all my bread making so far has been a disaster - heavy and bricklike.

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