Gluten-Free Sunflower Soda Bread
Adapted from Rachel’s Allen’s Bake
  • 450g Gluten-free bread flour
  • 1 tsp caster sugar
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  • 350-425ml buttermilk
  • 1 tbsp sunflower seeds

  1. Pre-heat the oven to 230°C.
  2. Sift all the dry ingredients together.
  3. Make a well in the centre of the dry ingredients and add 350ml of buttermilk. Bring the mixture together with one hand. The dough should be soft but not sticky. Add more buttermilk if you need to.
  4. Without kneading, as this will create a heavy loaf, pat into a large circle then place on a baking tray. With a sharp knife draw a cross in the centre then scatter the sunflower seeds over the top.
  5. Bake at 220°C for 15 mins then turn the oven down to 200°C for 45 mins.
  6. Eat warm straight from the oven.

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