This recipe recreates the flavour of my grandmothers' soda bread, and it is ready in just 20 minutes. It makes a flat, circular loaf that can be cut into wedges and sliced open for sandwiches. It is especially delicious with hummus, tomato slices, and cucumber slices or with good, smooth cheese such as old Cheddar or medium spiced gouda topped with salad leftovers or tomatoes and alfalfa and radish sprouts. Small wedges of soda bread are great for dips or spreads.
Instead of making a loaf, my mother makes this same batter up in small rounds, like big thick pancakes. These are easier to turn in the pan and can be used as hamburger buns as well as for sandwiches or spreads.
1 cup brown rice flour (or my preference, 1/2 cup brown rice flour and 1/2 cup amaranth flour)
1/3 cup soy flour
1 tsp GF baking powder
1/2 tsp baking soda
1/4 cup flaxseed meal
1 or 2 tbsp sesame seeds (optional)
1 cup buttermilk
1 large egg, lightly beaten
1 tsp oil
Sift flours, flaxseed meal, baking powder, and baking soda into a medium bowl. Make a well in the centre. Add combined buttermilk and egg. Heat oil in a frying pan over low-medium heat. Pour batter into pan. Cook, covered, over low heat until surface becomes reasonably dry. Turn and cook until browned underneath.
A turning tip: This bread is quite tender and can be tricky to flip with just a spatula. Try sliding it, cooked side down, onto a smooth flat saucepan lid with a handle you can grip. Then bring the frying pan to meet the uncooked side of the bread on the pot lid.
For gluten-free “focaccia”: Add to dry ingredients 1 to 2 tbsp fresh rosemary or other herbs and a bit of cracked pepper. Cut into small wedges and serve with good virgin olive oil and balsamic vinegar for dipping.
