Irish Soda Bread

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.

Preparation: 10 mins   Cook: 65 mins

INGREDIENTS

• 1 1/2 cups (185g) white rice flour
• 1/2 cup (60g) cornflour
• 1/2 cup (125g) white sugar
• 1 teaspoon bicarb soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 egg
• 1 cup (250ml) buttermilk

• Preheat oven to 180 degrees C. Grease a 23cm round cake tin.
• Combine the rice flour, corn flour, 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.​