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Gluten-free soda bread

by
Russell Brown
Gluten-free soda bread

PT50M

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Ingredients

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Metric

Imperial

  • 330g of gluten-free flour, plus extra for dusting
  • 100g of gluten-free oats, plus an extra handful for garnish
  • 8g of sea salt, finely ground
  • 20g of bicarbonate of soda, gluten-free
  • 4 egg yolks
  • 50ml of water
  • 300ml of buttermilk
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Equipment

  • Pastry brush
  • Steam oven

Method

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1
Preheat the steam oven to 180°C/gas mark 4 (refer to step 7 if using a non-steam oven, though the method for making the dough will be exactly the same)
2
Sift together the dry ingredients in a large bowl and add the oats. Combine the wet ingredients in a separate jug
  • 330g of gluten-free flour, plus extra for dusting
  • 100g of gluten-free oats, plus an extra handful for garnish
  • 8g of sea salt, finely ground
  • 20g of bicarbonate of soda, gluten-free
  • 4 egg yolks
  • 50ml of water
  • 300ml of buttermilk
3
Create a well in the middle of the dry ingredients and pour in the wet mix, reserving the residual liquid in the jug for later on in the recipe. Stir gently to combine, then transfer onto a clean work surface
4
Shape into a disc measuring approximately 20cm in diameter and 2cm in thickness. Dust a baking tray with a little extra flour and place the dough on top
5
Brush the top of the loaf with any remaining liquid from the jug of wet ingredients, adding a little more water if necessary. Scatter over some gluten-free oats and cut in the traditional soda bread crisscross pattern
6
Bake in the oven for 10 minutes, injecting two lots of steam at 5 minute intervals
7
If using a regular oven, preheat to 180°C/gas mark 4 and place 2 small metal dishes inside. Once you place your dough in the oven to bake, pour a cup of water into one of the dishes. 5 minutes later, pour water into the other dish
8
Whichever oven you are using, reduce the temperature to 160°C/gas mark 2 after 10 minutes and cook for a further 15-20 minutes until lightly risen - the loaf should be golden and firm to the touch when pressed in the centre
9
Remove from the oven and allow to cool slightly on a wire rack. Serve the bread warm or at room temperature
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Russell Brown
Russell Brown

Russell Brown has achieved Michelin stardom on his own terms, impressing inspectors with his honest, unfussy creations and sound approach to restaurant management.

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