Gluten Free Vegan Soda Bread Recipes
VEGAN SODA BREAD
Enjoy a vegan version of soda bread, which is just as quick and easy as the original and tastes equally delicious spread with your favourite toppings
Provided by Ailsa Brown
Categories Side dish
Time 50m
Yield Makes 1 loaf
Number Of Ingredients 6
Steps:
- Mix the plant milk and cider vinegar together in a jug, then set aside for 30 mins. Heat the oven to 220C/200C fan/gas 7 and line a baking sheet with baking parchment.
- Combine both flours, 1 tsp salt and baking soda in a large bowl, then pour over the plant-milk mixture and stir to combine. Bring together into a dough using your hands, then form into a ball. If the ball is very sticky, lightly flour your hands to make it easier to handle. Place the dough ball onto the prepared baking sheet and flatten slightly into a thick disc using your hands. Cut a deep cross into the centre using a serrated knife, then sprinkle over the oats and bake for 35-40 mins until the base sounds hollow when tapped. Leave on the baking sheet for 5 mins, then transfer to a wire rack to cool completely. Slice and serve.
Nutrition Facts : Calories 201 calories, Fat 2 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium
GLUTEN FREE VEGAN SODA BREAD
A small loaf that's ready in no time!
Provided by katiesid
Time 50m
Yield Makes 1 small loaf
Number Of Ingredients 0
Steps:
- Preheat the oven to 200°C/Gas Mark 6 and line a baking tray with parchment paper.
- In a small bowl or jug, mix together the milk and vinegar. Leave to curdle to form the 'buttermilk'.
- In another bowl, mix together the flours, bicarb and salt. Make a well in the middle and pour in the wet ingredients.
- Mix till just combined, the dough will be a little sticky. Place the dough on your lined baking tray and shape into a vague ball with floured hands. Sprinkle on the gluten free oats and make cross with a sharp knife.
- Bake for 35 mins, until it sounds hollow when tapped on the base. Cool on a wire rack and best eaten on the day but any leftovers make delicious toast the next morning!
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