Gluten-Free Irish Soda Bread
Seeded Irish Soda Bread is a take on a classic Irish culinary tradition. Irish soda bread arisen solution for families who did not have ovens. It utilized baking soda instead of yeast. This version, seeds and gluten-free ingredients, caters. The major ingredients include sorghum flour, gluten-free oat flour, potato starch, and a blend of seeds like sunflower and pumpkin, adding texture and nutritional value. The process involves mixing the dry and wet ingredients separately, combining them, and then baking. This seeded version brings a crunch and flavor profile to the traditional soda bread taste.
- ½ cup Sorghum flour
- ¾ cup Whole milk
- 1 tbsp Distilled white vinegar
- 1 Large Egg
- 1 cup Gluten-free oat flour
- ½ cup Potato starch
- 2 tbsp Brown sugar
- 2 tsp Xanthan gum
- 1½ tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Kosher salt
- ¼ cup Unsalted butter
- 3 tbsp Oat bran
- 2 tbsp Flaxseed meal
- ⅓ cup Sunflower seeds or pumpkin seeds
- 1½ tsp Chia or poppy seeds (optional)
- Ingredients Preparation:
Preheat your oven to 375°F (190°C). Ready an 8- to 9-inch (20- to 23-cm) round cake pan by greasing and dusting it with sorghum flour.
- Milk Mixture:
Combine milk and vinegar in a glass measuring cup. Wait for about 5 minutes until the mixture thickens. Then, whisk in the egg until fully blended.
- Dry Ingredients Mixture:
In a food processor, blend oat flour, sorghum flour, potato starch, brown sugar, xanthan gum, baking powder, baking soda, and salt. Add butter and pulse until you get a fine meal texture. Join oat bran and flaxseed meal.
- Batter Formation:
Move the mixture to a bowl and mix in the sunflower seeds. Pour in the liquid ingredients and stir with a rubber spatula until a sticky batter forms.
- Baking Preparation:
Transfer the batter into the prepared cake pan. Smooth it into a round loaf shape with a water-dipped spatula. Score a ¼-inch (6-mm) deep cross on the top of the loaf and sprinkle with chia seeds.
- Baking and Cooling:
Bake the loaf until it's slightly browned, approximately 50 minutes. Let it cool on a wire rack after resting in the pan for 5 minutes. It can be served warm or at room temperature and stays fresh for up to 2 days when stored airtight.
