From Chef Oonagh Williams of Royal Temptations Catering
Makes one 7-inch round loaf
- 2 cups Oonagh’s Gluten-Free Flour Mix, or gluten-free flour mix
- 3/4 tsp xanthan gum (leave out if your flour blend already has it)
- 1 tbsp gluten-free baking powder
- pinch of salt
- 2 tbsp butter
- 2 tsp sugar
- 1 tsp baking soda
- 2/3 cup buttermilk or mix of sour cream and milk (equal parts, whisked together)
- 1 large egg
- Preheat oven to 400 degrees F.
- Add egg to buttermilk or sour cream/milk blend. Stir in baking soda.
- In a separate bowl, combine gluten-free flour, salt, xanthan gum, baking powder and sugar. Stir together.
- Rub in butter until mixture resembles fine breadcrumbs.
- Add buttermilk or sour cream/milk mixture to the flour mixture and stir with a wooden spoon until soft, moist dough forms. Add more liquid if needed. This dough should not be dry and hard, and it may be necessary to add some more milk or water to get a soft, sticky dough to form. If you think mix is too wet, wait a moment or two. I find that baking powder and xanthan gum almost immediately thicken dough.
- Place dough on a baking sheet dusted with gluten-free flour or stone and gently pat out to a 7” circle, 3/4” thick, (any thinner and the bread will be tough). Cut halfway through the top of the loaf with a sharp knife, one way and then the other so that when bread is cooked it will form into four crusty quarters but still joined together.
- Bake for about 35-40 minutes until bread is well risen, hard on top to the touch and sounds hollow if you tap the bottom of the bread. When you think bread is cooked, cook for about 5 minutes more. Undercooked bread will leave a floury, grainy taste in mouth.
- Remove from oven and serve with fresh butter.
Tips and Alternatives: For special occasions, add raisins or gluten-free chocolate chips. You can also serve the bread with imported Irish smoked salmon for a real St. Patrick’s Day treat.