Discover a delicious Gluten Free Irish Brown Bread recipe using a homemade multigrain flour blend. Perfect for those with gluten sensitivities!
Delicious Homemade Bread with a Gluten-Free Twist
Gluten Free Irish Brown Bread is a dense and savory bread with a pleasant chew and nutty flavor. It’s made with a multigrain flour blend that adds depth and complexity to the bread. The combination of different grains gives it a hearty texture and a rich, nutty taste that is perfect for enjoying with butter or as a side to soups and stews.
The recipe for this gluten free bread is a great option for those looking for a delicious alternative to traditional wheat bread. With the use of a multigrain flour blend, this bread is not only flavorful but also wholesome and nutritious. It’s a great way to enjoy a tasty bread without having to worry about gluten content.
Wholesome and Delicious: Baking Up Irish Brown Bread with a Gluten-Free Twist!
Hi you guys today I’m going to share with you this recipe for gluten-free brown Irish soda bread now I have made soda bread before gluten-free but it is just using my regular bread flour blend and not a whole grain version and they make something such as brown Irish soda bread using whole wheat flour and you know we can’t have whole wheat flour so.
I really wanted to try my multigrain flour blend with this and let me just say this trumps the white gluten-free Irish soda bread it has a Nutty taste to it it’s got a totally different texture a little more wholesome and toothsome and it just is absolutely incredible so let’s get started and I’ll show you how to make.
It this bread is beyond easy to make it comes together in literally like 15 minutes so in a large bowl I have 490 G or 3 and2 half cups of Kim’s multi-grain bread flour blend and to that I am adding 1 teaspoon of salt and 1 teaspoon of baking powder and I’m just mixing that through with a large spoon you can also do this with a whisk if you’d.
Rather I just make sure that I get it well mixed if I’m using just a spoon and then I’m going to add to that two tablespoons which is 28 G of BU butter that is rather cold and I’m just breaking that up with my fing fingers because I’m going to get it in there with my fingers and kind of cut the butter into the flour mixture just like.
You would if you were making biscuits or something like that but you want to make sure that it’s cut in pretty finely so you’re left with like like a breadcrumb is consistency and I’ll show you that here in just a minute you want to definitely feel around I feel the hands are the best tool for this because then you can feel and you can see here you.
Can hardly see any of the butter chunks because they’re so finely in there so now to this we are going to add 600 mL of Buttermilk and that is about 2 and 1/2 cups depending on where you are in the world you may not be able to access whole fat buttermilk which is what I am using the preferred choice I have a substitute you can make your own.
If you use a low-fat version you may have to add a little less because whole fat buttermilk is very thick so I would start with like two cups which is 480 ML and go from there so now we’re just getting our hands in and mixing it up and it is a very wet dough to start and I make this overly wet because as with most gluten-free flowers and especially.
A multigrain flour they are they have the tendency to soak up more of the liquids and that’s why a lot of times people that make gluten-free foods or do any kind of gluten-free baking will say that their stuff comes out too dry and that’s why because they don’t add enough liquid so I always tend to go a little over with the liquid because I know it’s.
Going to be soaked up by those gluten-free flowers so now I’m just plopping it onto a parchment paper uh little piece of parchment paper inside my cast iron skillet and I’m flattening it and putting it into a round that’s I don’t know this is about like maybe 8 in or so and it’s about I don’t know maybe 2 in.
Thick give or take and now we’ll go ahead and make the cross this is known as blessing the bread in Ireland supposedly but you’re just going to take take your knife and cut a pretty deep cross into the center and then I’m taking just a little bit of that leftover buttermilk that’s in my my little jug here and I’m.
Brushing it over top because I’m going to add just a handful or so of oatmeal of any kind of Oats that you have that are gluten-free and these are Purity protocol oats I will leave a link below for where I found them and what their brand is now obviously if you can’t tolerate oats just leave those off and I’m going to get this into a.
425° oven for 15 minutes turn it down to 400 after that and let it bake for a continued 25 to 30 minutes or until it looks like this it is nice and split open it’s crusty if you give it a tap on the bottom it’s going to sound hollow and now I’m doing something that I would never ever recommend but I couldn’t wait to show.
You guys how wonderful this bread was and I’m cutting into my bread while it is still fairly warm and like I said I would never ever do that because I know how much it really will compress the bread and cause it to be very gummy so if you can please wait but I didn’t wait and let me just tell you this bread anyway is still the bomb it.
Is so good you guys so if you’re looking for a little bit of a different type of bread that’s more wholesome it’s more whole grain and has more of a Nutty flavor and a Tome texture this is the bread you want you can make this for dinner tonight it will take you no time and it’s the bomb you guys so I hope you get a chance to make it and enjoy.
