WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Tuesday, December 23, 2014

It is all about the Pan -Irish Soda Bread (Gluten free, yeast free, dairy free, soy free, nut free, corn free)




With Gf bread I find it is often about the pan we chose.

I found this red loaf pan(picture of pan at bottom of post) at Ikea last year. It is longer, more narrow and taller then a standard loaf pan and works terrific for yeast-free,gluten free bread. Works great for gluten free french bread too.

The narrow forces the bread to go up, and comes in handy since with gf it is usually a softer dough and it tends to spread vs gaining height.

There are some pans specifically made for gf baking, but if you keep your eye's open, you would be surprised by all the pans available that would work as well and are usually cheaper.

This recipe I have done many variations on and we are quite happy being yeast free with it. It stays moist and flexible and tastes delicious. Once stale I cube and dehydrate for croutons or stuffing or grind the dried cubes for bread crumbs.


Irish Soda Bread


4 cups gluten-free flour blend
2 Tablespoons sugar(coconut or organic cane sugar,I use Domino's or C&H)
2 teaspoon baking soda
4 teaspoons baking powder
1 teaspoon guar gum(you could probably skip and increase psyllium)
1 1/2 Tablespoon Psyllium husk powder
1 teaspoon salt(pink himalayan)
2 egg (I use eggs but suspect an egg sub would work)
2 Tablespoons grapeseed oil(melted coconut would work I think)
2 cup buttermilk or milk of choice (1 use 3/4 cup coconut yogurt mixed with 1 1/4 cup water use whatever is safe for you)
1 Tablespoon braggs apple cider vinegar

1. Preheat oven to 375 degrees. Lightly grease loaf pan.

2. Mix all dry ingredients in a bowl.

3. Add egg,buttermilk(in my case yogurt +water),oil and mix to form a soft, sticky dough.(you may need a bit more flour or a bit more milk depending on your flour blend with my flour blend I tend to need about 3-4 tablespoons more milk)It is not quite a dough but thicker then a thick batter.

4. Add vinegar last and quickly mix in.

5. Place in greased pan. Wet hands with water and smooth top to look like a loaf(higher in the middle). Use a wet knife and cut a deep cross into the top. Dust with gf flour.

6) allow to sit on the counter for about 10 minutes. This allows the baking soda-vinegar to provide a bit of lift before hitting the heat of the oven.

7) Bake at 375 for 35-40 minutes.

8) allow to cool, slice and store in airtight container.

*** I also cut this recipe in half and bake in a 6 inch round pan or in a couple of the mini loaf pans.

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