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Ritas Gluten Free Soda Bread

Ritas Gluten Free Soda Bread
15/07/2015 Alice
DSC_1798`Rita’s Gluten Free Soda Bread
This makes one loaf of a dense texture.  It’s not intended for sandwiches. You can buy most of the ingrediets listed from Wild Oats Natural Foods.
Ingredients
225 g Doves Farm gluten free brown bread flour
60 g buckwheat flour
20 g Hale and Hearty gluten free jumbo oats – or any gluten free porridge oats
20 g Linwoods milled flaxseed, pumpkinseeds and sunflower seeds
1 tablespoon brown rice syrup
I tablespoon of black treacle (optional, but it gives an appetising rich brown colour)
1 teaspoon bicarbonate of soda
1 teaspoon baking powder – wheat free
1 teaspoon salt
1 organic egg
4 tablespoons plain organic bio yoghurt  – I use Yeo Valley
6 tablespoons water
2 tablespoons pumpkin seeds
2 tablespoons sunflower seeds
1 tablespoon sunflower oil or groundnut oil
2 tablespoons sesame seeds
Preparation 
Preheat oven to 175 degrees C / Gas Mark 3.  Grease a 1 pound loaf tin (because I add oil to the mix, I don’t think it’s necessary to grease the tin.)
Combine the Doves Farm flour, buckwheat flour, flaxseed combination, brown rice syrup and treacle, bicarbonate of soda, baking powder, salt, pumpkin seeds and sunflower seeds in a large bowl.  In a separate bowl, whisk together the yoghurt, water and egg.  Make a well in the centre of the dry ingredients and pour in the wet mixture and the oil. Stir until everything is amalgamated.  I mix it with a tablespoon – I sometimes need to add a little more water.  The mixture is generally quite sloppy.  Place the mixture in the tin and squidge into the corners until the surface is flat.
I bake for 30 minutes and then check with a skewer inserted into the centre to see if it comes out clean.  Sometimes it requires 5 or 10 extra minutes in the oven.  Cool for 10 minutes before removing from the tin.  It browns very easily and so I tend to cover it with foil after 10 minutes to prevent it from getting burnt.
I store the bread in a cloth bag or tea towel and keep it in the fridge when the weather is warm.  The bread will keep well for about 5 days – it’s best to toast it unless you woof it all as soon as it’s out of the oven!
It’s delicious toasted and tastes equally good with savoury or sweet toppings.
I spread with sugar free jams – apricot or blackcurrant are especially good.  I also use almond nut butter or tahini spread as a topping.
You can read Rita’s Blog here: www.ritajelinski.com