I own tons of cookbooks. Not so surprising as I love to cook and bake. And the best thing is that I use many of them, I make recipes from all, I have favorites bookmarked and all my cookbooks look like they had a food fight. I'm a messy cook, but I blame that on my passion for cooking. ;-)
But after the diagnosis of my son my cookbooks on baking bread disappeared to the back of my cookbook shelf, thinking I would never use them again. With pain in my heart I let go of my Paul Hollywood's 100 great breads, my bread bible. But over 5 years later I feel confident enough to adapt those recipes to make glutenfree goodiness. Today, I dusted off that same book and baked Paul's Irish sodabread, except I made it glutenfree of course. And I remembered why it has been my bread bible for so long. The bread is heaven.
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| If this doesn't make you hungry, what will? |
Ingredients:
- 500 grams (1 lb 2 oz) of glutenfree bread flour. All purpose flour will do too probably.
- 20 grams (0.75 oz) of glutenfree baking powder
- 7 grams (0.25 oz) of fiber husk
- 7 grams (0.25) of xanthan gum
- 1 teaspoon of bakers salt
- 75 grams (2.75 oz) of soft butter
- 150 ml (5 fl oz-¼ pint) of milk
- 225 grams (8 oz) of Greek yoghurt (instead of 150 ml of buttermilk from the original recipe which I didn't have)
- 2 middlesized egged, loosely beaten
- Some (sesame) seeds to decorate your bread
Instructions
- Line a baking tray with a sheet of baking paper.
- Put the flour, baking powder, salt, fiber husk and xanthan gum in a bowl and mix well. Add the butter and work it through the flour.
- Add the other ingredients and mix to make a firm dough.
- Make a ball from the dough, put it on the baking tray and let it rest for 20 minutes while you preheat the oven to 200 degrees centigrade (400 degrees fahrenheit).
- Carve a cross in the top of the dough ball, use some milk to gloss over the top and add some (sesame) seeds to decorate the dough.
- Bake 30 to 45 minutes (depends on your oven) until it turns golden and smells heavenly. Let it cool on a wire rack before you eat it all with some salted butter on each slice. ;-
