I am completely indifferent to soda bread, but I wanted to make a gluten-free, yeast-free, dairy-free and sugar-free bread option for the fiancé, who was having extreme dietary troubles. Then last week, his blood tests from the naturopath came back showing intolerance to dairy, red meat and eggs. (My vegetarian mind won’t judge). Of course, red meat and eggs were the only two things he hadn’t eliminated.
This bread was simple and had a light, buttery and savory taste to it. I’ve used it for sandwiches and toast, plus crumbled it into soups and stews for texture. I doubled the original recipe to get large slices, as the first time I made this I found the pieces way too short. Feel free to halve the recipe below (including the oven time), or try baking it in a round pan and cut into wedges.
Irish Soda Bread
Adapted from the Complete Gluten-Free Cookbook
2 cups soy milk mixed with 2 tbsp lemon juice
2/3 cup brown rice flour
1/3 cup garfava flour
1/3 cup millet flour
2/3 cup almond flour
2/3 cup oat flour
½ cup tapioca starch
3 tsp xanthan gum
4 tsp baking soda
2 tsp cream of tartar
½ tsp salt
½ cup vegan margarine
In a large bowl, combine flours, tapioca starch, xanthan gum, baking soda, cream of tartar and salt. Using a pastry blender or two knives, cut in vegan margarine until the mixture resembles coarse crumbs about the size of small peas. Add soy beverage all at once, stirring with a fork to make a soft, slightly sticky dough.
Pour into prepared loaf pan. Bake at 375 degrees F for 40 to 45 minutes, or until a toothpick inserted in the centre comes out clean. Let cool in pan on a rack.