Recipe by Tish
Posted in response to a request for gluten free/dairy free bread. This round loaf is delicious "real bread". You will enjoy most when still warm. Egg-free soda bread does not keep well, and freezing just doesn't capture the fresh from the oven goodness. Eat it up quickly!
Top Review by anne.esk70
I don't think this has enough liquid in it. The 1/2 cup of flour on the waxed paper (minus the sprinkled amount on the cookie sheet) is way too much. The dough was already too dry before spreading it out on waxed paper. I wonder if spreading it out on waxed paper with zero flour would've been better. <br/><br/>The flavor is so-so, I can't decide if I like the anise or not. Too much soda flavor too - it's over powering. <br/><br/>The idea was to use this to make some sandwiches for my super allergies kid. It's not going to work. It's hard as a brick. Tips would be appreciated.
- 3⁄4 cup water, nut milk or 3⁄4 cup stevia tea
- 3⁄4 teaspoon unbuffered vitamin C powder, corn-free
- 2 3⁄4 cups amaranth flour, divided
- 3⁄4 cup arrowroot or 3⁄4 cup tapioca starch
- 1⁄2 teaspoon salt
- 1 tablespoon anise or 1 tablespoon fennel seed, ground (optional)
- 2 -4 tablespoons oil
- 2 tablespoons boiling water
- 2 teaspoons baking soda
Directions See How It's Made
- Preheat oven to 400F.
- Combine water and vitamin C crystals; stir and let dissolve.
- In a large mixing bowl, combine 2-1/4 cups of the flour with the starch, salt and ground seeds.
- Whisk together lightly.
- When the crystals are dissolved, add the water and the oil to the flour mixture.
- Mix batter.
- Sprinkle a little of the remaining half cup of flour in a circle, centered on a baking sheet.
- Put the rest of the flour on a bread board or a piece of waxed paper.
- Combine the boiling water and baking soda.
- Stir to dissolve, then add to the dough.
- Stir (the dough will be very stiff).
- When the water disappears, beat hard for 10 strokes.
- Turn the dough onto the floured board or waxed paper.
- Roll the dough to coat it with flour.
- Working quickly, roll, pat, fold and punch for 2-3 minutes.
- The dough will absorb enough flour to handle easily, yet it remains soft.
- Gather dough into a smooth ball and put it on the floured baking sheet.
- Pat into about an 8" round, 1" thick at the edges and mounded slightly in the center.
- Use a sharp knife of razor blade to slash a deep"X" in the top of the dough.
- Pop into oven at once.
- Immediately reduce temperature to 325 degrees.
- Bake 55-65 minutes.
- "Done"may be a little tricky to determine (the toothpick test isn't enough).
- Use a clean oven mitt or paper towels, grab the loaf and crack it open.
- Look deep inside- uncooked dough appears darker in color, so it is easily detected.
- If you see that, put the loaf back in for another 10 minutes.
- Note cooking time for future reference.
- *Although you can make this recipe with as little as 2 Tbs of oil, it tastes better when it contains 4 Tbs (1/4 cup).
- Because there is no fat from egg yolks, the additional oil helps avoid dryness.