Meal Planner

Gluten-Free Bread

RECIPE OVERVIEW

This bread is a really nice alternative to the traditional white soda bread. It stays fresh for 3-4 days in your bread bin but also freezes quite successfully. Makes 1 x 2lb loaf.

Preparation time: 0 minutes

Cooking time: 0 minutes

Ingredients

Serves: 1 person

  • 450 g Gluten Free Self-Raising Flour
    (eg. Odlums trytimil)*
  • 0 tsp SuperValu Salt
  • 350 ml Water
  • 1 tsp Xanthan Gum
  • 20 g Yeast
    or 10g of Fresh Yeast

Method

  1. Preheat the oven to 160°C/300°F/Gas Mark 2
  2. Grease a 2lb loaf tin.
  3. Sieve the flour into a large mixing bowl. It is vitally important that the flour be sieved as it tends to clump together.
  4. Add in the salt, xanthan gum and dried yeast at this stage also.
  5. Pour in the water and mix until a soft “sticky” dough has been achieved.
  6. Leave the yeast to activate for 40 – 60 minutes.
  7. Pour into the previously prepared loaf tin and pop into the oven to bake.
  8. Bake for 45 minutes in the tin and then invert the bread and pop it back into the tin upside down and bake for an additional 10-15 minutes to firm up the crust on the underneath.

Additional Flavours

Mix into the dough before putting into the oven.
  • Garlic & rosemary
  • Lemon & thyme
  • Sage & Onion
  • Grated Mozzarella
*Check Coeliac Society of Ireland Food List for gluten free brands.
  • SuperValu, 20 Sep 13

    3 stars rating
    Hi Maria,
    We checked the recipe and have now increased the volume of dried yeast to 20g. This will give better rise to the dough. If you are using fresh yeast you can still use 10g.
    Apologies for any inconvenience and hope this helps!
  • Maria Browne, 9 Sep 13

    3 stars rating
    I made this bread today. I let it prove for 40 mins and was very disappointed with it as well. I should have checked the reviews before I made it.
  • SuperValu, 14 Aug 14

    3 stars rating
    Perhaps the recipe should state that when proofing the dough it should be in a warm (if possible humid) environment, if not it will require more time to proof properly. Also it is important to ensure the xantham gum is properly mixed into the dough to achieve the right results.
  • SuperValu, 13 Jun 13

    3 stars rating
    Hi Kathleen,
    Once you added the water to the mix did you leave the dough sit for 40 mins to an hour? This is key to the recipe so the yeast activates fully, as it is the yeast that causes the dough to rise and give the bread volume and texture. If the dough doesn't have sufficient time to proof, then the unfortunately the results will not be so good.
    Let us know!
  • kathleen neilan, 13 May 13

    3 stars rating
    I made up this bread today and am very disappointed. It is heavy and did not rise at all. I did all that was suggested except for one thing. The flour I used was Dove not Odlums. Could that have caused my poor results?
  • Mac, 10 Aug 14

    3 stars rating
    I'm very disappointed in the results with this bread, didn't rise and very heavy..

    I followed the directions exactly but I'm not sure if the flour should be self raising? Mine was Odlums Trytimil self raising flour.

    Everything else was as instructed above. My yeast was the dried Doves Farm ones bought also in Supervalu.

    When I left the dough for 65 mins to proof it did not seem to rise at all so something was not rite with the ingredients.

    Any ideas?