Irish Soda Bread uses bicarb soda as a leavening agent instead of yeast. This recipe is gluten-free as well. It's extra good if wrapped and left overnight, but tastes great right out of the oven. Serve with butter or jam.
1 1/2 cups (185g) white rice flour
1/2 cup (60g) tapioca starch
1/2 cup (125g) white sugar
1 teaspoon bicarb soda
1 teaspoon baking powder
1 teaspoon salt
1 cup (250ml) buttermilk
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Preheat oven to 180 degrees C. Grease a 23cm round cake tin.
Combine the rice flour, tapioca starch, sugar, bicarb soda, baking powder and salt in a large bowl. In a separate bowl, whisk together egg and buttermilk . Make a well in the centre of the dry ingredients and pour in the wet. Stir just until the dry ingredients are moistened. Pour into the cake tin.
Bake for 65 minutes in the preheated oven, or until a skewer inserted into the centre comes out clean. Cool on a wire rack for 10 minutes before removing the bread from the pan. Wrap bread in cling wrap or aluminium foil and let stand overnight for the best flavour.