This bread is a really nice alternative to the traditional white soda bread. It stays fresh for 3-4 days in your bread bin but also freezes quite successfully. Makes 1 x 2lb loaf.
Gluten Free Self-Raising Flour
(eg. Odlums trytimil)*
or 10g of Fresh Yeast
Preheat the oven to 160°C/300°F/Gas Mark 2
Grease a 2lb loaf tin.
Sieve the flour into a large mixing bowl. It is vitally important that the flour be sieved as it tends to clump together.
Add in the salt, xanthan gum and dried yeast at this stage also.
Pour in the water and mix until a soft “sticky” dough has been achieved.
Leave the yeast to activate for 40 – 60 minutes.
Pour into the previously prepared loaf tin and pop into the oven to bake.
Bake for 45 minutes in the tin and then invert the bread and pop it back into the tin upside down and bake for an additional 10-15 minutes to firm up the crust on the underneath.
Mix into the dough before putting into the oven.
Garlic & rosemary
Lemon & thyme
Sage & Onion
*Check Coeliac Society of Ireland
for gluten free brands.
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Jess' St. Tola Waldorf Salad
Kevin's Mini Mushroom Brunch Tartlets
Sarah's Chocolate Mini Egg Cake
Sarah's Chocablock Easter Sundae
Sarah's Chocolate Ganache Buns
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