Gluten-Free Bread Recipe - Great British Chefs

Bread
medium
6
50 minutes

PT50M

Whipped up in less than an hour, Russell Brown's gluten-free bread recipe is ideal for a midweek dinner. Eggs are not traditionally used in soda bread recipes, but Russell has found that they help to bind the dough together. If you don't have a steam oven, follow the cooking method provided in step 7 and beyond. For more gluten free recipes, visit our collection.

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Ingredients

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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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Pastry brush
Steam oven

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)

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

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

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

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

Bake in the oven for 10 minutes, injecting two lots of steam at 5 minute intervals

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

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

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