Notes: For the gluten-free flour, I recommend the following blend: 1 cup (120g)
millet flour, ¾ cup (90g)
tapioca flour, ½ cup (60g)
brown rice flour, and 1 teaspoon
xanthan gum. Most store-bought gluten-free flour blends (like
this one!) will work, if measured
like this.
Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
Remember to measure the flour correctly, using
this method or a
kitchen scale. (← That’s the one I own and love!) Too much flour will cause the dough to be dry, and it may not fully incorporated. If that happens to you, add a little extra milk (1 teaspoon at a time) until you can incorporate all of the flour.
Any milk will work in place of the unsweetened almond milk.
I haven’t tried any other vinegar (apple cider vinegar, rice vinegar, etc) and don’t know how they’ll turn out.
Traditional Irish soda bread calls for buttermilk, but since I rarely keep that in my refrigerator, I opted to make “homemade buttermilk” out of milk and vinegar! If you prefer, you can substitute ¾ cup + 2 tablespoons of buttermilk for the milk AND vinegar. Because buttermilk is thicker than the other two, you may need to add slightly more if you can’t incorporate all of the flour. (Also, see my blog post above for more details on traditional Irish soda bread!)
I absolutely love the bright pop of flavor from the flaky sea salt!
This is the kind I use. I crumble it a bit in between my fingers so the flakes aren't quite as large before I sprinkle it on top of the scones.
To Make One Loaf of Bread: Using a spatula, shape the dough into a 1 ½” tall circle (about 5 ½” in diameter) on your prepared baking sheet. Score a + sign into the top, slicing about halfway through. If using the flaky sea salt, sprinkle a generous amount on top. Bake at 425°F for 27-30 minutes or until the outside is crusty and slightly golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
{gluten-free, vegan, clean eating, low fat, sugar-free}