Classic Irish Soda Bread (gluten free)
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- čas přidán 12. 03. 2021
- Crispy crust and moist soft crumb in a fresh loaf of home made gluten free Classic Irish Soda Bread is an absolute treat! The dough comes together in just a few minutes with a handful of ingredients. No yeast to let rise, just bake & enjoy! Here's a link to the recipe athomewithshay.com/classic-ir... or type "soda bread" into the search bar AtHomeWithShay.com
- Jak na to + styl
It's not a plus sign, it's the sign of the Cross to bless the bread. Also. You are supposed to jab each quarter of the bread to "let the fairies out".
Very nice. I fixed ones bread like this. Is not bad. Bravo for the good job at video.
Thank you Dina!
How many cups of flour, what is the amount for baking soda ?
Hi MBC! You can find the recipe & instructions by following this link athomewithshay.com/classic-irish-soda-bread-gluten-free/ or go to athomewithshay.com and type "soda bread" in the search bar. Happy baking!
Hi does this work using only bicarb. of soda? Thanks. 30Nov, 2023.
Hi Christine! For this recipe, using gluten free flour, the only way I have found to get the "classic soda bread" texture and rise is to add the eggs as well. Just using bicarb of soda without the eggs will not produce enough rise and soft crumb with gluten free flour. I hope this answers your question. If not, feel free to email me
Thanks for replying. I actually dont mind the addition of eggs it was just you mentioned using both barb. of soda AND baking soda. I hadn't realised that they were 2 different ingredients. And wanted to know if only bicarb could be used without the baking soda?
@@athomewithshay
@@user-ny1uq2jj8f Hello again! Now I understand your question better🙂 And yes- it is important to use both baking soda & baking powder. They work differently (soda is activated by acidity and baking powder is activated by acidity and heat giving the bread an extra boost of lift while baking). If you were to only use baking soda, it wouldn't rise as much and if you only used baking powder, it might have a metallic taste.
Very good question by the way!!! @@user-ny1uq2jj8f
Hi again, ive not checked out baking gluten free cakes or ( English ) scones just yet , but wondered if it's the same with them, i.e. add both soda and bicarb. of soda as raising agents ? As ive particularly noticed that metallic taste when ive used bi~carb. of soda (only) when making non gluten free scones. Thanks again. 5/12/23.
What source of flour are you using
Hi Martina! I use Bob's Red Mill 1 to 1 gluten free Baking Flour. It is in the light blue bag. Enjoy! www.bobsredmill.com/gluten-free-1-to-1-baking-flour.html
Can you put raisins in it?
Sure! It would be great with cinnamon & raisins🙂
@@athomewithshay Thank you!!
I just made this bread, it looks really great but the smell of the eggs 😢 ( I used free range organic eggs) next time I will try it without the eggs.
Hi Janine! Thank you for passing on your thoughts. I haven't noticed the bread having an egg-y smell, but since it bothered you I would suggest to try using 1 egg, not eliminating eggs entirely. You may want to use a 1 1/4 tsp of baking powder & baking soda to balance out the leavening you lose from the egg. I haven't tried this myself so please let me know how it turns out if you do🙂
no eggs in traditional Irish soda bread ! just butter milk , bicarb and gf flour
I include the egg to provide a softer crumb and more lift, gluten free breads tend to be very dense, hard to chew and heavy without the egg. If you like it without the egg- great! I don't believe there are any rules when it comes to what we enjoy eating😁
@@athomewithshay he is saying you cant call it Irish because of the extra ingredient, which I understand why you added it, so its just soda bread then.
The recipe would have to be modified for gluten-free but yes you are correct no egg or baking powder in traditional Irish SB. Baking powder makes bread into a cake texture. There are recipes like this all over the net, modded SB and still call it traditional & Irish.