Slices of this gluten free Irish soda bead will disappear faster than you can say "it's ready!" With just a hint of sweet from the raisins, this traditional loaf will become a go-to recipe anytime you need an easy but memorable loaf of bread.
85gsweet rice flourabout 1/2 cup, plus some for dusting the baking sheet
100gsorghum flourabout 3/4 cup
90gramsrolled oatsabout 1 cup
1egg mixed with 1 tablespoon water
Butter for greasing
Preheat the oven to 375 F. Grease the baking sheet with butter and dust lightly with sweet rice flour.
In a large bowl, whisk together the potato flour, buckwheat flour, almond flour, sweet rice flour and sorghum flour. Add in the raisins and mix them in with the flours.
In a medium bowl, mix together the flaxseed, oats, sugar, cinnamon, baking soda and salt. Add it to the flours and mix well.
Add the buttermilk to this dry mixture and mix until the dough is moist and fully mixed.
Scrape the dough onto the baking sheet and shape it until it is round and about 3 inches thick. With a knife, cut a deep cross into the top of the bread. Whisk together the egg and the water and brush it evenly on the top of the bread.
Bake the bread for 50-60 minutes, until the crust is a dark brown and you hear a hollow thump when you tap it.
The bread dough will look more like thick batter than bread dough
Use a rubber spatula to pat the dough into a 10 inch circle
Cool the bread on the pan for 5 minutes before removing to a wire rack