Gluten Free Irish Soda Bread Recipe | Gluten Free Recipes (2024)

FAQs

What is the trick to making good gluten-free bread? ›

What type of yeast should be used to bake Gluten Free Bread? Active dry yeast and instant yeast both work well and are often interchangeable. Be on the lookout for any Rapid Rise yeast that is best for one rise. For most of us that's the way gluten free bread is baked, a single rise in the tin.

Irish brown bread has a deep, nutty flavor because of its wheat flour and wheat bran while soda bread uses only white flour. Soda bread is slightly sweet and more scone-like while Irish brown bread is more savory with a tender interior.

Apple Cider Vinegar: this adds a tangy flavor to the bread and can help with the rise. Gluten-Free Bread Flour Blend: read more below about my favorite gluten-free bread flour blend. Sea Salt: for flavor!

However, these alternative flours do not have the same properties as wheat flour, which can make baking gluten-free bread a challenge. One of the main challenges in making gluten-free bread is achieving the same texture and rise as traditional wheat bread.

The bubbles get caught in the gluten sponge and the bread rises. In order for gluten free bread to rise, you need to add something sticky and springy, usually xanthan gum and various combinations of starch and fiber to get the texture as close as possible.

Should the dough rise once or twice? It is often said that gluten-free yeast dough should only be allowed to rise once. This is what I also believed for a long time, but it is not true. There are enough recipes in which the dough is successfully risen twice.

Buckwheat flour: easy and versatile

Though the name might be misleading, buckwheat flour is not derived from wheat and it doesn't contain any gluten. Buckwheat flour has a rich, earthy flavour that works well in quick breads and yeast bread.

Dense loaf- you may need to use more liquid, gluten free dough is usually wetter than regular wheat flour dough resembling a thick brownie batter. How much liquid is enough in a recipe ultimately depends not on formulas but in observation. You may need more or less liquid than the recipe specifies.

It's important to remember no to overmix your ingredients. Irish Soda Bread is a dense bread, similar to a scone, but can easily become dry if overmixed. Quickly add the wet ingredients to a well you've made in the dry ingredients, and mix with your hands or a dough hook until it just comes together.

What do Irish people eat with soda bread? ›

How to Eat Irish Soda Bread. This versatile bread works for any meal, but Irish soda bread is a natural for breakfast, whether simply spread with (Irish) butter and jam or alongside that hearty fry-up known as a full Irish breakfast. It's also wonderful with a cup of tea in the afternoon or as a late-night snack.

Eggs are also natural leaveners that support the volume, texture, color, and shelf-life of gluten-free bread. Including oil can also result in a richer, more tasty loaf and provide a bit more moisture too.

The hydration percentage was too high

Care needs to be taken when baking breads with greater than 140% hydration (this equates to 630 ml of water per 450 g of Bakers' Magic Gluten free flour). The higher the hydration percent the increased possibility of Caverns forming (See Holes above).

Improve nutrition in gluten-free bread with pulses

To counteract these shortcomings, pulses such as fava beans, lentils and chickpeas can be added to the formulation, significantly enhancing the nutritional value. From nature, pulses have a high content of protein and fibre.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Gluten-free bread lets you enjoy bread without the risk of causing harm to your intestines. And when you swap out white flour for a gluten-free alternative, it might make your bread healthier in certain ways. Other flours often have nutrients you wouldn't get with white flour.

When making gluten-free breads, flatbreads, etc., Psyllium husk acts similarly to the way gluten would act in traditional wheat bread. It provides the binding properties and elasticity that helps the dough become workable. It gives the structure and support for the bread to rise, as well.

Dense loaf- you may need to use more liquid, gluten free dough is usually wetter than regular wheat flour dough resembling a thick brownie batter. How much liquid is enough in a recipe ultimately depends not on formulas but in observation. You may need more or less liquid than the recipe specifies.