Gluten Free Soda Bread
From jo_jo_ba 17 years ago
- 45 minutes to make
- Serves 10
The recipe calls for rice and tapioca flours instead of the traditional wheat. It still tastes absolutely delicious! The flavours are best if you wrap the loaf and leave it overnight, so it’s good for a Sunday morning treat!
Ingredients
- 1 ½ cups brown rice flour shopping list
- ½ cup tapioca flour shopping list
- ¼ cup sugar shopping list
- 1 tsp baking soda shopping list
- ½ tbsp baking powder shopping list
- ½ tsp salt shopping list
- 1 egg shopping list
- 1 cup buttermilk shopping list
- 1 tbsp olive or vegetable oil shopping list
How to make it
- Preheat oven to 350F. Lightly grease a 9” round pan.
- Combine the rice and tapioca flours, sugar, baking soda, baking powder, and salt in a large bowl.
- In a separate bowl, whisk together egg, buttermilk and oil.
- Pour into the dry mix and stir just until the dry ingredients are moistened.
- Bake for 45 minutes, and cool 10 minutes before un-moulding and cooling completely on a wire rack.
- Wrap bread in aluminium foil, let stand overnight before serving.
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