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Soda Bread

Soda Bread

Picture
Gluten Free and based on an Irish Soda Bread, buttermilk helps produce a light and moist texture. 

Ingredients

​2 ¼ cups blue top milk* (*must use blue top)
3 tablespoons white vinegar or lemon juice
OR 1 x 600g carton buttermilk
1 cup millet flour
½ cup potato flour
1+ ¼ cup brown rice flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon guar gum *see alternative below
¼ cup flaxseed meal
½ teaspoon salt
1 tablespoon sugar
1 egg
Egg wash: 1 egg mixed with splash of water and pinch of salt,
to glaze
1 teaspoon sesame seeds

Method

Step 1
To make buttermilk; Pour milk into a bowl and add vinegar. Stir and let it sit at room temperature for minimum 15 minutes. Pre heat the oven to 220ºC. Sift millet, potato and brown rice flours, raising agents and guar gum together into a large bowl. Add flax seed meal, salt, sugar and stir well. Make a well in the centre.

Step 2
In a small bowl break egg and whisk in the buttermilk. Pour the wet mix into the dry mix and using a fork mix ingredients together quickly. The mixture should resemble a ‘muffin mix’ and be very wet but firm.  

Step 3
Line an 18–20cm cake or quiche tin with baking paper (fold a square of paper roughly into ¼ size then cut around edge – to form a large paper round). Press the paper evenly into the tin and spray lightly with oil. Tip the mixture in and spread out evenly. Brush the egg wash generously over the top. Sprinkle with sesame seeds.

Step 4
Place into hot oven (place the shelf just above the centre). Bake for 35–40 minutes. 

The bread will be ready once it has risen well, turned golden and slightly cracked across the top.  Leave the bread to rest for 10–15 minutes at least before slicing.
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Hands-on Time: 15 minutes   |  Cooking time: 35 minutes 
Makes:
12 slices
Credit: Styling and Food Preparation Tracey Sunderland.
​Photography: Carolyn Robertson

Tip: This bread is best enjoyed freshly baked. Use a very sharp bread knife to slice. It will freeze well in slices and is wonderful toasted!    
Note:
​
Guar gum helps to bind the ingredients together and act as the gluten in flour does. If you do not like or cannot source the guar gum then leave it out or mix 2 teaspoons of chia seeds with 2 teaspoons of boiling water and add to the mix. Flax seeds (linseed) and chia seeds are known to act in a similar way to the guar gum. Gluten free breads are usually crumblier than other breads as the flours do not bind as well without gluten.


    CONTACT TRACEY

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Email

phone

tracey@thegalley.co.nz
+ 64 9 476 0265
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  • Home
  • Recipes
    • Spring >
      • Lemon Drops
      • Lemonade Syrup
      • Lemon & Buttermilk Donuts
      • Rice Paper Rolls
      • Olive Crusted Lamb
    • Summer >
      • Breakfast Berry Cookies
      • Zucchini Noodles
      • Greek Tomato Fritters
      • Oysters Japanese Style
      • Artichokes with Tomato Vinaigrette
      • Feta & Onion Borek
      • Blackcurrant Cheesecake
      • Eggplant, Tomato Salad
    • Autumn >
      • Apple Pie
      • Tuna Tataki
      • Apple Cider Pork Chops
      • Turkish ​Peppers
      • Pear & Almond Sponge
    • Winter >
      • Tamarillo Beef Bourginone
      • Local Fresh Fish Pie
      • Middle Eastern chicken
      • Lamb Cashew Curry
    • Winter Deserts >
      • Rhubarb and Orange Crumble
      • Chocolate Fudge Pudding
      • Lemon Sago Pudding
    • Breads >
      • Sourdough Bread & Starter
      • Grain Loaf
      • Cinnamon Raisin Loaf
      • Soda Bread
      • Naan Bread
    • Balinese Recipes >
      • Beef Satay with Fragrant Yellow Rice
      • Sweet Tempeh & Wok Fried Vegetables
      • Lemongrass Chicken with Spinach
    • Greek Recipes >
      • Spanakopita
      • Stuffed eggplants baked in a yoghurt sauce
      • Fish Kebabs
      • Cherry Tomato, Feta & Mint Keftedes
      • Semolina, orange & almond syrup cake
      • BBQ leg of lamb with lemon potatoes & olives
    • Mairangi Bay Newsletter Seasonal Recipes >
      • Strawberry and Rhubarb Jam
      • Sweet n Sour Carrot Salad
      • Marmalade
      • Apple Crumble Oat Muffins
      • Lamb, Quinoa & Tomato Soup
      • Sultana Cake
      • Feijoa Conserve
      • Cherry Clafoutis
      • Beetroot, Apple & Blue Cheese Salad
      • Apple and Almond Tart
      • New ANZAC biscuits
      • Feijoa and Lime Poppyseed Muffins
      • Celebration Apple Cake
      • Cinnamon Oysters
  • About Tracey
    • Profile
  • Commercial & Publishing Work
    • Recipe Writing & Styling >
      • Kiwi Gardener Magazine
      • Good Magazine
      • Air NZ Kia Ora Magazine
      • NZ Life & Leisure Magazine
      • Taste Magazine
      • Nadia Magazine
      • Healthy Food Guide
      • Menu Consultation
    • Advertising Creative
  • Community Projects
  • Food & Travel
    • India 2017
    • Bali, Indonesia
    • Greece
    • Sydney, Australia
    • Melbourne, Australia
    • New Zealand
    • From my kitchen
    • My Instagram
  • Contact