Makes one regular sized soda bread or one small loaf tin.
This is hands down my favourite recipe from my cookbook Finn’s World (follow the link here to pick it up) and while the ingredient list might seem very simple, it took a long time to perfect! The result is my absolute favourite GF bread, nothing like the store bought variety and non GF people will love it too! It keeps fresh for two days or so, but my favourite thing to do is make two loaves in loaf tins and when they’ve cooled slice them and freeze them so I always have some on hand.
For a darker variation you can add 1 tbsp of molasses mixed into the butter milk and for a more Mediterranean flavour I often add 1 tsp dried oregano, 1/3 cup chopped sun-dried tomatoes and 1/3 cup chopped black olives to the final dough before adding it to the tin.
1 1/2 cups gf self raising flour e.g. Dove’s Farm
1/2 cup milled linseed mix
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt + salt flakes for the top of the bread if you wish
1 cup buttermilk
1 medium free range egg
Preheat the oven to 220C.
In a large mixing bowl combine the flour, linseed mix, baking powder and salt. Mix it all together.
Create a well in the centre of the dry mix and add the buttermilk and egg. Combine everything with a wooden spoon or using your hand as a “claw” mixer.
If you find the mix a little wet just add a little more flour, or a little more buttermilk if it hasn’t fully come together – different gluten free flour mixes will have different absorbencies so this will make up for the variation.
If you’d like a handy sliced bread for toast and sandwiches line a 9 inch loaf tin with paper and pour in the mix.
For a classic soda bread turn the dough out onto a floured board and mould into a ball with your hands, place it on a papered baking tray and cut an X across the top.
To jazz up the loaf I usually add some pumpkin seeds and Achill Island sea salt flakes to the top.
Place into the oven. 5 mins at 220C for a crisp crust and turn down to 200 for a further 20-25 minutes or until golden brown. You know its fully baked when you tap the loaf and it sounds hollow.
Top tip – for those wanting a dairy free loaf you can sub 1 cup of a dairy free milk of your choice (I use cashew or almond, oat wouldn’t have a high enough fat content) plus 1 tbsp of apple cider vinegar instead of buttermilk and get just as good a loaf!