GLUTEN-FREE QUINOA & CURRANT SODA BREAD
PREP TIME: 20 MINUTES, PLUS 15 MINUTES RESTING TIME
COOK TIME: 50-55 MINUTES
MAKES: 1 LOAF
1 1/2 cups brown rice flour
1 cup white rice flour
1/2 cup tapioca starch
3 1/4 t baking soda, divided
2 1/2 t xanthan gum
1 t salt
1/3 cup rainbow quinoa, rinsed
1/3 cup currants
2 1/2 cups buttermilk
1 T warm water
1. Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
2. In a medium bowl, combine brown rice flour, white rice flour, tapioca starch, 3 t baking soda, xanthan gum, and salt; mix well.
3. Add quinoa and currants and mix well. Make a well in the center of the bowl and pour in buttermilk. Mix just until dough forms.
4. Spoon dough onto prepared baking sheet. With wet hands, shape dough into a smooth mound.
5. In a small bowl, combine warm water and remaining 1/4 t baking soda. Brush onto dough. Cut an “x” into the top of the dough, roughly 1/2” deep.
6. Let dough rest at room temperature for 15 minutes, then bake for 50-55 minutes or until bread is deep golden brown and cooked through.
[print-me]
Gather ingredients.
Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat. Add 1 1/2 cups brown rice flour to a medium bowl.
Add 1 cup white rice flour.
Add 1/2 cup tapioca starch.
Add 3 t baking soda.
Add 2 1/2 t xanthan gum.
Add 1 t salt.
Mix well.
Add 1/3 cup rinsed rainbow quinoa.
Add 1/3 cup currants.
Mix well.
Make a well in the center of the bowl and pour in 2 1/2 cups buttermilk.
Mix just until dough forms.
Spoon dough onto prepared baking sheet.
With wet hands, shape dough into a smooth mound.
Add 1 T warm water to a small bowl. Add remaining 1/4 t baking soda.
Brush onto dough.
Cut an “x” into the top of the dough, roughly 1/2” deep.
Let dough rest at room temperature for 15 minutes, then bake for 50-55 minutes or until bread is deep golden brown and cooked through.
I actually had Ashley make an extra loaf for me. I warm a slice up in my cast iron skillet, coat it with butter, and then top it with jam or maybe a smashed banana. Yum.
Here’s what my DIL Ashley, MaryJanesFarm food guru had to say:
Hi Jody,
I think any non-dairy milk should work, but the amount of liquid might need to be adjusted to get the right consistency. Also, since the acidity of the buttermilk aids in the rise, you would need to add a little cream of tartar to make up for that. I’d try 1/4 t. Baking powder could also work, but since I haven’t tried the recipe with it, I’m not sure you could just substitute baking powder for the baking soda in equal amounts.
I was just thinking about soda bread because March makes me think of St. Patrick’s Day and that means soda bread. Soda bread is delicious and so very easy to make.
Although this looks so good—it mostly makes me thankful that I do not have to cook gluten free.