It seems as though every man and his dog have been making bread over the last few months as a way to pass the time in lockdown and reduce supermarket visits
So l had to address this somehow……but how ??
I eat little bread , the yeast over the years of not eating it doesn’t now agree to well
Commercial breads are on a whole getting better but still lack lustre
If I do make a yeast bread its by a method from Bread in 5 and their bread flour mix too , even adapted to vegan I worry to death re the legal implications of trying to publish it
So my current advise is buy a copy of their Gluten Free Bread in 5 book
But back to to this bake, a non yeast, wholemeal equivalent of the Irish Staple…
Now lets get the right names, its a Wheaten Bread in Northern Ireland and a Brown Bread in the South ……god Kerry and Anne will be displeased is I get that wrong
But for the un Irish 😂😂😂 its a Brown Soda bread !! Sorted
On this recipe I have used a commerical flour blend as I dont want to intimidate you with a raft of whacky flour ( which I do use for my yeasted 🙊🙈)
But for bread you want it easy …… you want to be able to have confidence
Gluten Free bread is always about the correct ratio of fluid to ‘flour ‘
It will always be wetter and stickier than its gluten cousin it has to be !!!
This bread has astounded me to be fair , based on a recipe out of The Great British Bake Off big Book of Baking ……the hydration needed to be improved and general Cauldron Tweaking with the raising agents
But you now have a bread that’s no bolder and delcious to eat, wehter it be with a nice casserole, soup or just on its own with some approrote butter and jam
Saved in am air tight tin…… never plastic this loaf will last 2 days the next day toasted and remained delicious
its straight forward and easy just as it should be no need to never have a loaf available
Right lets crack on !!😂😂
recipe
Traditional Soda bread GF, DF V
A Crunchy Craggy Loaf Full of Wholewheat Flour Taste without the wheat !!
Ingredients
- 350 g Brown Gluten Free Flour Blend ( I used Doves Farm Freee )
- 1 1/2 tsp Xanthan gum ( Omit if your blend contains it Dove Farms does )
- 100 g Gluten Free Plain White Bread Flour ( If not using your own blend I recommend Dove Farms Freee or Pilsbury US )
- 1 tsp Bicarbonate of Soda
- 2 tsp Baking Powder
- 1/4 tsp Cream of Tartare
- 25 g Dairy Free Butter ( I used Flour Plant Based Unsalted / US Earth Balance )
- 1 tsp Salt , reduced or omit if your butter is salty
- 50 g Porridge Oats
- 50 g Whole Oats ( I used Morrisons ) or Medium Oatmeal ( Bran still attached with Oatmeal )
- 1 1/2 tbsp Black Treacle or Molasses
- 300 ml Dairy Free milk ( I used Alpro Soya )
- 300 g Dairy Free Yogurt ( I used Alpro Soy )
- 1 tbsp Whole oats for topping
Directions
- Pre heat your oven to 200 C Fan / 220 C standard / 425 F
- Line A baking tray with parchment paper and lightly dust with flour
- In a large mixing bowl, mix both flours , xanthan ( If using ) baking powder, bicarb ,cream of tartare with a whisk until combined
- Add the dairy free butter and with your finger tips rub into the flour until it all disappears
- Weigh out the porridge oats and grind the Whole Oats ( If not using medium oatmeal )
- Stir into the flour mix
- Add the milk to the yogurt and whisk together
- Then add the treacle or molasses to the milk and whisk until full combined to prevent streaks
- Pour half the liquid into the flour mix and using a wooden spoon or round bladed knife ( My choice ) Mix quickly
- Add the rest of the fluid and mix again , the dough will be sticky
- Using a spatula scrape the dough onto the lined baking tray
- With wet hands smooth the dough somewhat ……helps seal some of the ‘ bubble rise ‘
- Cut a deep cross with a wet sharp knife ( cleaning in between cuts )
- Sprinkle the oats
- Place in the oven on the middle shelve
- TURN OVEN DOWN too 180 C Fan / 200 C Standard / 390 F
- Bake for 35 minutes until brown
- It sound sound hollow when tapped on the bottom
- Cool on a wire rack, leave to go cold
- Eat on the same day or toasted the next day……. if it lasts !!
So there you go, it is really that easy
As this ALL gluten free bread this needs to be left to go cold , gluten free bread needs to cool or it just ends up gummy
But cooked long enough and left to settle it really is an excellent loaf
Tap that bottom make sure its hollow and you wont go wrong !!
Now I’m old so I don’t like a to crunchy crust , so my trusty Irish Guru Anne, said wrap it in a tea towel whilst it cools, because that’s what she learnt at school ( along time ago 😂😜🙈)
So lets give you some more pictures (god brown is hard to photo !! ), make you want it and know that if i can do it you can too…….honest you can !!
And a Video too 😱 Hopefully it works 😂😂
Hope you enjoyed the post
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Please Share
Clares Cauldron 
This has remarkable texture!
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Thank you. Im so pleased how it turned out 💜💜
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