I’ve been diagnosed coeliac for the last 10 years and during that time have experimented with many different GF recipes. Mostly they have been very successful but one area that has not yielded much success is making bread. I brought a bread maker about 5 or 6 years ago in the hopes that this may be the answer, but unfortunately no luck for me. So no matter what I’ve tried, I seem to have spent hours, mixing and proving only to end up with a heavy, solid loaf.
The success came when our sons jointly bought me a KitchenAid, a special treat for my ‘big’ birthday. Also I found a recipe for a no yeast, no proving needed, soda bread recipe.
The kitchen aid comes with three attachments, one of which is a dough hook,
The dough hook has the action of kneeding the mix to add air, which I do remember back from my childhood days of my Mums old Kenwood Chef.
So I set about experimenting to create the soda bread. One of the key things it seems to me, is that you are always told not to overwork the GF flour, so in the past I would’ve done a limited amount of kneeding, but oh no, it seems that allowing the dough hook to thoroughly mix and then kneed the dough seems to be the answer.
400g GF Self raising four (some extra if the mixture seems too wet)
1/2 tsp baking power
1/2 tsp bicarbonate of soda
300ml butter milk
Mix the egg with the buttermilk, then add all ingredients into the KitchenAid
With the dough hook attachment, allow all the ingredients to thoroughly combine, ensure all the flour has mixed in,
Then allow the dough hook to mix for at least 10mins.
Prepare either a 1lb loaf tin or a baking tray.
Either put all the mixture into the loaf tin and bake at 160 deg for 35 to 40 mins
or place small balls of dough on the baking tray and bake at 160 deg for 25 -30 mins.
The dough will rise beautifully giving tasty soft textured bread.
Best eaten the same day 🌟