Based on this recipe from epicurious, I adjusted it to what I had and to make it high fibre. It has a lovely soft, and only very slightly crumbly, centre, plus a nice crust, and that slight soda bread tanginess! Great with soup, or butter and honey, and toasts well too. The last time I had soda bread was in Ireland, and as I recall it had alot more of the bicarb flavour to it than this. Have a happy St. Patricks Day this Wednesday!
- 2 1/2 cups high fibre gluten free flour (I used 1 1/2 cups of brown rice flour, 1/2 cup of psyllium husks & 1/2 cup corn flour)
- 1 cup plain gluten free flour
- 1/4 cup brown sugar
- 1 teaspoon bi carb soda
- 1/2 teaspoon salt
- 1/4 cup chilled unsalted butter, cut into small cubes
- 1 tbsp linseeds (or other grain/ seed, like chia or soy grits, but this is optional)
- 1 cup milk
- 1 large egg
- 2 tablespoons honey, or golden syrup (if too thick to easily mix, warm it slightly in microwave)
- Optional: grated cheese for topping
- Preheat oven to 180°C. Lightly flour large baking sheet.
- Combine flours, sugar, bicarb and salt in large bowl to blend well.
- Add butter and rub in with fingertips until mixture resembles coarse meal.
- Mix in linseeds.
- Whisk milk, egg and honey in small bowl to blend.
- Gradually add buttermilk mixture to flour mixture, stirring until medium-firm dough forms.
- Take 1/4 of the dough out, and place onto lightly floured surface. Knead lightly, then with floured hands, roll into a large ball. Flatten the ball lightly into disk, about an inch thick.
- Place on cookie or baking tray, using baking paper if you prefer.
- Repeat with 3 remaining quarters. Make sure they are placed evenly apart on the baking tray.
- Using sharp knife, cut shallow X in top of each round.
- If you want to make a cheesy topped soda bread, add the grated cheese now, pressing it slightly down.
- Bake breads until golden and tester inserted into center comes out clean, about 30 minutes. Transfer to rack.
- Serve warm or at room temperature.