Today’s Recipe: Gluten-free Quinoa & Currant Soda Bread

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GLUTEN-FREE QUINOA & CURRANT SODA BREAD

PREP TIME: 20 MINUTES, PLUS 15 MINUTES RESTING TIME
COOK TIME: 50-55 MINUTES
MAKES: 1 LOAF

1 1/2 cups brown rice flour
1 cup white rice flour
1/2 cup tapioca starch
3 1/4 t baking soda, divided
2 1/2 t xanthan gum
1 t salt
1/3 cup rainbow quinoa, rinsed
1/3 cup currants
2 1/2 cups buttermilk
1 T warm water

1. Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
2. In a medium bowl, combine brown rice flour, white rice flour, tapioca starch, 3 t baking soda, xanthan gum, and salt; mix well.
3. Add quinoa and currants and mix well. Make a well in the center of the bowl and pour in buttermilk. Mix just until dough forms.
4. Spoon dough onto prepared baking sheet. With wet hands, shape dough into a smooth mound.
5. In a small bowl, combine warm water and remaining 1/4 t baking soda. Brush onto dough. Cut an “x” into the top of the dough, roughly 1/2” deep.
6. Let dough rest at room temperature for 15 minutes, then bake for 50-55 minutes or until bread is deep golden brown and cooked through.

[print-me]

Gather ingredients.

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Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat. Add 1 1/2 cups brown rice flour to a medium bowl.

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Add 1 cup white rice flour.

soda-bread_7902 Add 1/2 cup tapioca starch.

soda-bread_7905 Add 3 t baking soda.

soda-bread_7910 Add 2 1/2 t xanthan gum.

soda-bread_7914 Add 1 t salt.

soda-bread_7918 Mix well.

soda-bread_7920 Add 1/3 cup rinsed rainbow quinoa.

soda-bread_7924 Add 1/3 cup currants.

soda-bread_7931 Mix well.

soda-bread_7934 Make a well in the center of the bowl and pour in 2 1/2 cups buttermilk.

soda-bread_7937 Mix just until dough forms.

soda-bread_7942 Spoon dough onto prepared baking sheet.

soda-bread_7949 With wet hands, shape dough into a smooth mound.

soda-bread_7953 Add 1 T warm water to a small bowl. Add remaining 1/4 t baking soda.

soda-bread_7956 Brush onto dough.

soda-bread_7968 Cut an “x” into the top of the dough, roughly 1/2” deep.

soda-bread_7975 Let dough rest at room temperature for 15 minutes, then bake for 50-55 minutes or until bread is deep golden brown and cooked through.

Soda-Bread-8055

  1. MaryJane says:

    I actually had Ashley make an extra loaf for me. I warm a slice up in my cast iron skillet, coat it with butter, and then top it with jam or maybe a smashed banana. Yum.

  2. MaryJane says:

    Here’s what my DIL Ashley, MaryJanesFarm food guru had to say:

    Hi Jody,
    I think any non-dairy milk should work, but the amount of liquid might need to be adjusted to get the right consistency. Also, since the acidity of the buttermilk aids in the rise, you would need to add a little cream of tartar to make up for that. I’d try 1/4 t. Baking powder could also work, but since I haven’t tried the recipe with it, I’m not sure you could just substitute baking powder for the baking soda in equal amounts.

  3. Winnie Nielsen says:

    I was just thinking about soda bread because March makes me think of St. Patrick’s Day and that means soda bread. Soda bread is delicious and so very easy to make.

  4. Barbara Criss says:

    Although this looks so good—it mostly makes me thankful that I do not have to cook gluten free.

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