A variation on Jacques Pepin’s
Normally traditional Irish Soda Bread is made with a mixture of white and whole wheat flour along with baking soda and buttermilk. When I was experimenting with Gluten free/dairy free recipes I ran across this and thought it made a reasonable facsimile that was easier to recreate as a GFDF recipe than the traditional one.
Makes 1 Round Loaf
3 cups/375g AP Gluten Free flour mix
1 1/2 teaspoons guar gum or xantham, agar agar, (you can try using 1 well beaten Large egg)*
1 1/2 teaspoons/7 ml salt
1 tablespoon/15ml/11.24g baking powder
1 tablespoon/15ml/12.86g baking soda
1 1/2 cups/375 ml Almond or Coconut milk
1 ½ tablespoons/22ml white vinegar
1/2 teaspoon/2 ml canola oil or any neutral oil of your choice
Preheat the oven to 425 F/190 C/Gas Mark 5
Reserve 1 teaspoon of the flour, and combine the remaining flour with the salt and baking powder and baking soda in a large bowl. Mix the milk and vinegar in a measuring cup (it should curdle). Pour into flour mix gently but quickly with a wooden spoon until the dough comes together. Oil a nonstick cookie sheet with the canola oil and place the dough on the sheet. Using a piece of plastic wrap, press and mold the dough to create a round loaf about 7 inches/17.78 cm in diameter and 2 inches/5.08cm thick. Sprinkle the reserved teaspoon of flour on top of the loaf. Using a serrated knife, make 2 intersecting 1/4-inch/.6 cm-deep cuts across the top of the loaf to create a cross.
Place a stainless steel bowl upside down over the bread and bake for 30 minutes. Remove the bowl and bake for another 20-30 minutes, or until golden brown.
Remove the bread to a rack. Let cool for at least 30 minutes before slicing.