Whole-Wheat Soda Bread- Gluten Free Conversion

 

This recipe comes out of the Gooseberry Patch cookbook Fresh from the Farmstand .

One of the biggest requests when it comes to gluten free, is bread. So when I found this Whole-Wheat Soda Bread recipe, I thought I’d give it a shot. I’ve never made this the regular way before so I have nothing to compare it to but my whole family liked the conversion recipe. I also try to make the conversions easy. I don’t like using unnecessary ingredients if I don’t have to.

Please see my notes at the bottom of the recipe for additional instructions and as always my adjustments will be along side the original recipe in parenthesis and italics.

Whole-Wheat Soda Bread

Serves:4 (I say more like 6-8)

Ingredients:

1 c. all-purpose flour (1 cup of oat flour using GF oatmeal if you want it guaranteed GF, I just ground it up in my coffee grinder)

1 t. baking powder

1 t. baking soda

1/2 t. salt

2 T. sugar (I used Coconut Sugar )

2 c. whole-wheat flour (I used brown rice flour )

1-1/2 c. buttermilk

1 T. butter, melted

Directions:

In a large bowl, combine all-purpose flour, baking powder, baking soda, salt and sugar. Add whole-wheat flour; mix well. Add buttermilk; stir only until moistened. Turn dough onto a floured surface. Knead gently for about 2 minutes, until ingredients are well mixed and dough is smooth. Form dough into a ball; place on a lightly greased baking sheet. pat into an 8-inch circle. With a floured knife, mark dough into 4 wedges by cutting halfway through to the bottom. Bake at 375 degrees for 40 minutes, or until loaf sounds hollow when tapped. Brush with butter; cool on a wire rack.

*My notes:  As with anything gluten free, the dough is going to be sticky VERY sticky so make sure you have plenty of flour on your surface before dumping it onto the counter. Then have plenty of brown rice flour to handle it and make it so it can be formed into an 8 inch circle. I probably used another 1/2 cup to a cup of brown rice flour to accomplish this. Here is a picture of how it looked before going into the oven.*

At this point I was able to shape it and place it on a baking stone that I oiled a smidge.

Here is what it looked like coming out of the oven and brushed with butter.

This went very well with the soup I had made and it has a scone kind of feel to it. Because it has no yeast or eggs it is kind of dense but still very tasty. My husband said it was “hearty”.

If you have any questions please don’t hesitate to ask. You can find the book that this recipe is in below.

And as always, feel free to use the handy “printer friendly button” below the post or you can  button to save for later.

Also, if you have some of their books already and have a recipe you would like to see converted please don’t hesitate to ask. Here is a link with the books that I have on hand.

AND just so you know, Gooseberry Patch has given me permission to do this conversion thing for you, because they rock. *smile*

OXOX,

Kim

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