Irish Soda Bread/ Vegan and Gluten Free

Vaishali Recipe and Photo Credit

12 Servings

Ingredients

• 3 cups gluten-free all purpose flour (I used King Arthur gf measure for measure flour)
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp cornstarch
• ½ tsp salt
• 1 ½ cups nondairy milk (I used almond milk)
•  2 tsp apple cider vinegar
• 3 tbsp vegan butter (melted)
• 3 tbsp 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.