The Irishman brought many amazing things into my life, one of them being traditional Irish Soda Bread . When I first began dating The Irishman we spent some time with his family in Northern Ireland and I was overwhelmed by their warmth and willingness to share their Irish traditions and recipes with me. Tasting this rustic bread still warm from the oven paired with Kerrygold Irish butter is honestly one of the best food memories I have. To this day I’m still astonished that baking bread, gluten-free or not, could be this easy.
If you have never baked your own Irish Soda Bread you are in for a treat. This is without a doubt the easiest and quickest bread you will ever bake in your life. It comes together in a matter of minutes, no kneading, resting or rising and bakes up in about 30 minutes.
Now obviously before we go any further with this gluten free Charcoal Irish Soda Bread recipe we need to address the elephant in the room. It’s almost Halloween! So obviously everything I’ve been baking these last few weeks has been in honour of my favourite holiday. I couldn’t think of anything more on theme then baking up a gluten free Charcoal Irish Soda Bread. Now, my recipe is a slight diversion from the traditional wheat based recipe but with The Irishman’s seal of approval I felt I could confidently share this recipe with you all.
The simplicity of this rustic bread combined with a few teaspoons of activated charcoal makes all my dark and dramatic Halloween dreams come true. Obviously, if you don’t have access to activated charcoal or would prefer a more traditional bread you can simply omit the charcoal from the recipe.
Charcoal Irish Soda Bread
Ingredients
- 100 g gluten free flour blend *I used bob's red mill all purpose blend
- 150 g ground oat flour
- 2 ½ tsp activated charcoal powder
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 100 ml 2% or whole milk
- 160 ml sour cream *can substitute with plain Greek yogurt
- 2 tsp dijon mustard
Instructions
- Preheat the oven to 175°C/375°F degrees and prepare a sheet pan with parchment paper or silpat and dust with oat or other gluten free flour.
- In a medium bowl, sift together the flours, salt, baking soda and charcoal. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the milk, yogurt, and dijon mustard. Add the flour mixture and on low speed mix until just combine. The dough will be quite sticky and tacky.
- Using your hands or a spatula, scrape the dough out onto the prepare sheet pan and gently shape dough into a round loaf about seven inches in diameter. Dust the top with flour and bake for approx 30-35min.
