Soda Bread - Wheat Free & Gluten Free Recipe at MyDish

Soda Bread - Wheat Free & Gluten Free

4 stars based on 2 reviews Rate this Recipe

Method

  • Sieve the rice flour, bicarbonate of soda, cream of tartar and salt into a large mixing bowl. Add margarine and rub in until the mixture is like the texture of breadcrumbs.

  • Whisk the buttermilk and egg together and pour into a well in the centre of the dry ingredients and mix together. The mixture will be very dry, and will only hold together if you mix it with your hands.

  • Turn the dough onto a floured board and knead it for 1-2 minutes.

  • Make the dough into a rounded mound shape, approximately 12-14cm diameter and place it on a baking tray. Mark a cross on the top of the loaf and bake in the oven for 30-40 minutes.

  • Best served warm with butter!
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    Tips

    • If using a bread maker place all ingredients into the tin. Set to cook on a white bread setting, medium crust, according to the make of your bread maker.

      If putting in the oven, preheat oven to 200°C, fan 180°C, 400°F, Gas 6

    Comments Add your comment

    • Thanks! The ingredients are now showing (only suggestion is perseverance or try again later if recipe input plays up). I'll try out recipe a la vegan - that usually means replacing egg with a tablespoon of organic soya flour and the buttermilk with soya milk and yogurt. (And WELCOME! Didn't realise this was your first recipe.)

      by ariya on Tue Apr 20 2010   reply to this comment

    • Hmmm - everytime I add the ingredients they disappear! Any ideas?

      by TalkHealth on Tue Apr 20 2010   reply to this comment

    • Hello Talkhealth! I was having a look at this recipe and... have you forgotten the list of ingredients?

      by ariya on Mon Apr 19 2010   reply to this comment

    Ingredients

    • Level tsp Baking soda
    • 250g Rice Flour
    • 25g Margarine
    • 1 Large egg
    • 250ml Buttermilk
    • Pinch Salt
    • 1 Tsp Cream of tartar
    • 1 Tsp Bicarbonate of soda

    By Views 3151  Added Mon Apr 19 2010


    A yummy, heavy and wonderfully stodgy bread that's perfect eaten straight from the oven or bread maker with lashings of butter!

     

    An old recipe I used to bake for my daughter when she was intolerant to wheat. Read More

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