Gluten-free soda bread with rosemary

DIFFICULTY
Easy Easy
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
6-8 6-8
Gluten-free soda bread with rosemary
Are you in need of a delicious, homemade, gluten free bread in a hurry? Then gluten-free soda bread is the perfect choice! Soda bread has the advantage of not needing to rise. Instead, it’s the baking soda and baking powder that make the bread rise in the oven. This means that in less than 10 minutes your dough will be ready to bake, and before you know it, you will have a loaf that is soft and smells amazing. It pairs perfectly with tapas, served as a side dish, or if it’s time to treat yourself with something delicious without the hassle.
Main INGREDIENTS
  • Bread & Cereals
FOR THIS RECIPE WE LOVE TO USE
Cast Iron Round Casserole
355,00 €
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Cast Iron Round Casserole
Ingredients
Method

Ingredients

  • 250-300 g of gluten-free bread flour (e.g. Schär eller Dove's Farm)*
  • 75 g gluten-free oat flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 7 g flaky salt (e.g. Maldon)
  • 1,5 tbsp dried rosemary
  • 70 g of cold, finely grated salted butter
  • 3,5 dL kefir
  • 1 egg (M/L)
  • Additional butter for brushing (optional)

  • Method

  • 1
    *Tips for the flour: Use 250 g of flour if you want a loaf with lots of air holes and a moist and light crumb. The dough will spread out slightly while baking. Use 300 g of flour if you prefer a loaf that keeps its shape with a slightly more compact but still moist crumb.
  • 2
    Start by preheating your oven to 200°C (fan)
  • 3
    In a bowl mix all the dry ingredients together – flour, oat flour, baking powder, baking soda, and flaky salt. Add the cold, grated butter and rub it into the flour with your fingers until well combined.
  • 4
    Whisk together the egg and kefir in a separate bowl. Pour the mixture into the dry ingredients and stir the dough together with a dough scraper until all the flour is integrated into the mixture. Lastly, add the rosemary and stir together swiftly.
  • 5
    Cover the bottom of your Le Creuset Cast Iron Round Casserole 24cm with a baking sheet and pour in the dough. Use damp hands (dip them in cold water) to shape the dough into a round loaf.
  • 6
    Optionally, you can make some light cuts on top of the loaf for a rustic look.
  • 7
    Place the lid on top of the casserole and bake the bread in the preheated oven for 20 minutes.
  • 8
    Remove the lid and continue baking the bread for 20 minutes or until golden.
  • 9
    Take the casserole out of the oven and move the bread to a cooling rack. With a stick of butter, rub the surface of the loaf to give it shine – optional.
  • 10
    Let the bread rest for at least 45 minutes before cutting it.