it turns out that i have a yeast-intollerance so i’ve been busy in the kitchen testing various recipes for soda bread. here’s a keeper with only 10 mins of hands-on time. i use it for toast or open sandwiches.
Prep | 10 mins.
Rise | 60 mins.
Bake | 55-60 mins.
Serves | 4.
plant-based | vegan | gluten-free | refined sugar-free.
500g gluten-free white bread flour.
20g chickpea flour.
2 tsp baking soda.
1 tsp salt.
1 tsp vinegar.
2 tbsp maple syrup.
6 tbsp light olive oil, plus extra for the tin.
Oil a 2lb bread tin then set aside. Grab a large bowl and whisk together the chickpea flour, water, maple syrup, salt, 3tbsp of the olive oil and the vinegar. Add the flour and baking soda and continue whisking to a smooth, thick batter. Turn a couple of times with a spatula to encourage it to form a sticky ball of dough then tip into the tin and smooth the top. Place a tea towel over the top and leave until well-risen (around an hour). Cut a deep cross in the middle, almost to the bottom, to help the centre cook properly then place on the middle shelf of a pre-heated oven at 220C and bake for 55 mins to an hour. Turn out on to a wire rack and allow to cool completely before slicing.