Recipes
Caraway Soda Bread (yeast free, egg free)
By: Denise Buschmann
This bread is delicious, light, and yeast-free. From the Gluten Free Gourmet by Bette Hagman with my modifications.
Details
Ingredients
- 1.5 cups Bette Hagman’s GF Flour Mix* or exactly **
- ½ cup tapioca flour
- 1¼ t. baking soda
- 1 t. baking powder
- 3 T. Sugar
- ½ cup (1 stick) butter or margarine, melted in microwave for around 40 seconds
- 2 t. xanthan gum
- ½ t. salt
- 1 T. caraway seeds
- 1 cup (8 oz.) sour cream
- 1 T. milk for brushing over the top just before baking
Directions
- In a mixing bowl, mix together the dry ingredients with a whisk until well blended.
- Add the butter, sour cream, and caraway seeds. Mix by hand about 1 minute or until well blended.
- Form the dough into a large round mound.
- Place dough into a greased 8x8 inch pyrex dish. Press down the sides to the edges, making it level and straight across.
- Brush milk over the dough to entirely cover the top (I do this with my fingers. It may not take the entire Tbsp.).
- Bake at 350 degrees for approximately 26-30 minutes.
This turns out perfectly everytime. It is chewey, delicious, and so easy to fix. No one ever knows it's gluten free.