The Prince Bar & Kitchen Baking Corner

Sundried tomato soda bread (GF )

Makes one loaf


435g gluten-free plain flour

1 level tsp bread soda (gluten-free )

1 heaped tsp baking powder (gluten-free )

1 level tsp salt

1 heaped tsp xantham gum

85g chopped sundried tomatoes

6 leaves of basil, chopped

1 egg

400ml buttermilk


Preheat oven to 160C. Sieve the flour, bread soda, baking powder, and xantham gum into a large bowl and mix through the salt. Add the chopped sundried tomatoes and basil to the dry mix.

Make a well in the centre of the dry mix. Place the egg and buttermilk in a jug and whisk together. Pour most of the milk mixture into the flour. Using one hand (with your fingers open ) mix in a full circle, drawing the flour in from the sides of the bowl as you mix together - add more milk if necessary but note the dough should be softish, not too sticky or wet.

Turn the dough out onto a floured surface (make sure to dust it with gluten-free flour ). Gently roll the dough into a round shape and place on a lightly floured baking tray. Use a sharp knife and cut a deep cross into it.

Place in the oven and bake for 45 minutes approximately. When the bread is cooked it will sound hollow when tapped.

Call to The Prince Bar & Kitchen, Athlone for some delicious homebaked treats. Tel (090 ) 6476666.


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