Vegan Gluten-Free Irish Soda Bread
This vegan gluten-free Irish Soda Bread is as classic and traditional as this bread can get, only with a modern, healthy twist. The bread has a dense texture, a soft and tender crumb, and there's nothing quite as delicious as a warm, hot-off-the-oven slice slathered with vegan butter.
Servings: 12 servings
Calories: 143kcal
Ingredients
- 3 cups gluten-free all purpose flour (I used King Arthur gf measure for measure flour)
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon cornstarch
- ½ teaspoon salt
- 1 ½ cups nondairy milk (I used almond milk)
- 2 teaspoon apple cider vinegar
- 3 tablespoon vegan butter (melted)
- 3 tablespoon aquafaba (chickpea brine)
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Whisk together the nondairy milk and apple cider vinegar. Add the melted butter and aquafaba and mix well.
- In a large bowl, mix the gf flour, baking powder, baking soda, cornstarch and salt.
- Pour in the milk-aquafaba mixture, mixing with a spatula, to form a shaggy dough. Make sure all the dry ingredients are mixed together. You can also do this in a stand mixer with the paddle blade attached.
- Let the dough stand 15 minutes. Spray an 8-inch cast iron skillet with cooking spray or coat with melted butter. You can also use a baking sheet for this.
- Flour your hands and lift the dough. Form it into a ball as best as you can. and place it into the skillet. Using a sharp knife, score a deep cross across the top.
- Brush on some melted butter over the top of the bread. Place the skillet or baking sheet and bake 45-50 minutes or until the bread sounds hollow when you knock the bottom.
- Cool for at least half an hour, then slice and serve.
Nutrition
Serving: 1slice | Calories: 143kcal | Carbohydrates: 26g | Protein: 2.2g | Fat: 3.1g | Potassium: 3mg | Fiber: 2g | Calcium: 100mg | Iron: 2mg