Many people think bread is off the menu if you are gluten intolerant or Coeliac. Not so!
- 450g gluten-free white bread flour blend, plus extra for dusting
- 1 tsp bread soda
- 1 tsp salt
- 1 tbsp caster sugar
- 430ml buttermilk
Gearoid Lynch: "Nothing beats the taste of good old fashioned homemade Irish Soda Bread. You will never buy anything in a supermarket that comes close to the flavour and texture of a home-bake and your friends will never know taste the difference between my Gluten-free Soda Bread and the traditional type! This is a very crusty, light bread. Like all good homemade soda bread, it needs to be consumed within 24 hours."
- Preheat the oven to 200°C. Dust a baking tray with a little flour.
- Sieve the flour, bread soda and salt into a large bowl, then add the caster sugar and mix together. Make a well in the centre of the flour mix and add the buttermilk.
- Using one hand in a claw shape, gently mix everything together, working from the sides of the bowl. The dough should be soft and wet but not too sticky. Once it comes together, pour it out onto a well-floured worktop.
- With floured hands, shape the dough into a round without overworking the dough. Place the round loaf on the baking tray, cut a deep cross across the top and bake for 25 minutes. Remove the loaf from the oven, turn it over and put it back on the tray and continue to bake for an additional 10 minutes. The bread is done when it sounds hollow when you tap the bottom. Leave to cool on a wire rack.