Gluten Free Irish Brown Bread
This gluten free Irish brown bread is so hearty and goes great with a slab of grass-fed butter. It's the perfect side for soup or your main course.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 8 servings
- 3 1/2 cups gluten free flour blend
- 1 tsp xanthan gum if your blend doesn't already contain it
- 2 1/2 tsp kosher salt
- 1 tsp baking soda
- 1 tsp baking powder
- 4 tbsp cold unsalted butter cut in cubes
- 1/2 cup gluten free certified oats finely ground then measured
- 1 1/3 cup whole milk
- 1 tbsp apple cider vinegar
Preheat oven to 350F.
Line a baking sheet with parchment paper.
In a medium bowl, combine milk and apple cider vinegar and mix.
Let it sit 5-10 minutes until it thickens.
Meanwhile, if your oats aren't already ground, put them in a food processor and pulse for 10-15 seconds or until they are finely ground. Set aside.
In a large bowl, whisk together flour, salt, baking soda, and baking powder.
Cut in the butter using either a pastry cutter or two knives.
Stir in ground oats.
Pour buttermilk/milk and vinegar mixture into the flour.
Stir the dough until it is just combined but still sticky. Place down on a well flour surfaced.
Knead the dough 4 or 5 times.
Pat and shape into a 7 or 8 inch disk.
Place on the baking sheet.
Dust the top of the dough with flour.
With a large knife, cut an "X" 3/4 inch deep into the dough.
Bake for 50-60 minutes, until the bread is golden and a knife inserted in the middle comes out clean.
Allow to cool on a wire rack.
Calories: 272kcal | Carbohydrates: 44g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 914mg | Potassium: 135mg | Fiber: 6g | Sugar: 3g | Vitamin A: 245IU | Calcium: 112mg | Iron: 2.2mg