- 1 1/2 cups gluten free self-raising flour, such as Dove’s Farm
- 1/2 cup milled linseed mix
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 medium free range egg
- Sea salt flakes, optional
- Preheat the oven to 220C.
- In a large mixing bowl combine the flour, linseed mix, baking powder and salt. Mix it all together.
- Create a well in the centre of the dry mix and add the buttermilk and egg. Combine everything with a wooden spoon or using your hand as a “claw” mixer.
- If you find the mix a little wet, just add a little more flour or a little more buttermilk if it hasn't fully come together, different gluten free flour mixes will have different absorbencies so this will make up for the variation.
- If you’d like a handy loaf sliced bread for toast and sandwiches, line a 9-inch loaf tin with paper and pour in the mix. For a classic soda bread, turn the dough out onto a floured board and mould into a ball with your hands, then place it on a papered baking tray and cut an X across the top.
- Scatter the salt flakes over the top, if using, and place the loaf into the oven for 5 minutes, then turn the temperature down to 200C for a further 20-25 minutes or until golden brown. You know its fully baked when you tap the loaf and it sounds hollow.
For a dairy-free loaf, you can sub 1 cup of dairy-free milk of your choice (I use cashew or almond as oat wouldn't have a high enough fat content) plus 1 tbsp of apple cider vinegar instead of buttermilk and get just as good a loaf!
To jazz up the loaf, I usually add some pumpkin seeds along with the sea salt flakes to the top of the loaf.