Seeded Brown Soda Bread

Start off the week with our healthy brown soda bread

50g (2oz) brown rice flour

100g (4oz) tapioca flour

100g (4oz) potato flour

100g (4oz) buckwheat flour

50g (2oz) carob flour

½ teaspoon xanthan gum

1 teaspoon GF baking powder

½ teaspoon cream of tartar

½ teaspoon bread soda

1 large egg

350ml (12floz) milk

2 tablespoons olive oil

1 tablespoon honey

1 tablespoon treacle

100g (4oz) mixed pumpkin seeds, sunflower seeds and poppy seeds



Preheat the oven to Gas Mark 6/200°C/400°F. Grease and line a 900g/2lb loaf tin with baking parchment, making sure to line the sides well.

Combine the rice, tapioca, potato, buckwheat and carob flours.

Add the gum, baking powder and cream of tartar and mix well. Sieve in the bread soda and mix again.

In a measuring jug, beat the egg and add the milk and oil. Whisk to combine. Add the honey and treacle and mix well. Pour the wet ingredients into the dry and mix with a metal spoon until fully combined. If the mixture seems very tight, add a little extra milk, one tablespoon at a time and mix in. You aim is to have a texture like wet cement.

Spoon into the baking tin and smooth out.

With a sharp knife, gently cut an indentation down the centre of the loaf.

Sprinkle the seeds over the top of the bread and place in the centre of the preheated oven.

Bake for ten minutes at Gas Mark 6/200°C/400°F, then turn the oven down to Gas Mark 5/190°C/375°F. Bake for 30 minutes or until a skewer inserted comes out dry and the base of the bread sounds hollow when you remove it from the tin and tap it.

When you remove the loaf from the tin, wrap it in a damp tea towel while it cools to keep the crust soft.