Comment on Incredible Irish Soda Bread (GF/V) by Chantal.
Traci! Thank you for sharing your modifications! I’m happy you tried this quick recipe! I’ve added the quinoa flour to the notes for other bakers to see. Again, thank you!
Chantal Also Commented
Incredible Irish Soda Bread (GF/V)
Thank you! I’m happy you tried it! Subs for brown rice flour: almond meal/flour, white rice flour (if you keep the other flours as is), light buckwheat flour or millet. Or consider increasing the oat and sorghum flour to replace the brown rice flour. I haven’t tried that variation, but it could work.
Incredible Irish Soda Bread (GF/V)
Hi Dawne! I did see your gorgeous bread pictures! Thank you so much for sharing them! I’m glad you and your husband like this recipe. I made it again many times, and it’s a very flexible recipe. I’ve tested many GF flour variations. When I baked the round Irish-style loaf again I added dark chocolate instead of raisins and my kitchen smelled like heaven! It was incredible! I also baked the dough into a loaf and brushed the top with both a little maple syrup and yogurt. It got nice and golden which I like. It was equally amazing. I also baked the dough into buns and bagels and it was also perfect. Smaller buns and bagels don’t take as long to bake.
Incredible Irish Soda Bread (GF/V)
Lily! Thank you so much for sharing your swaps! I’m so happy you tried this new recipe! I love that it’s so quick and easy to make too!
Recent Comments by Chantal
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Hi Dawn! You could either increase the other two flours with more. So more buckwheat flour and more white rice flour or add a third flour such as sorghum, GF oat or millet. Replace by weight, so 50 grams.
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It’s great on toast, ice cream, cake or continue to eat some by spoonful as a treat 😉
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Hi Tiffany!
Did you use dark buckwheat flour? It’s definitely stronger tasting. Or did you try a light buckwheat flour? A substitute for buckwheat flour for this recipe would be: almond meal/flour, sorghum flour, millet flour or more brown rice and oat flour to replace the 1/2 cup (80 g) of buckwheat flour.
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Hi Janelle! I did try with just buckwheat flour once instead of soaking buckwheat groats and the results is better with the groats. It works with flour but you have to make sure that the right amount of hydration is added. You might have to experiment. Watch the video (https://youtu.be/U-oLADkIWpo), and observe the texture of the buckwheat groats batter and try to mimick a similar consistency with the flour and apple. Please note that you will have to blend the ingredients the same way. If you do try it, please come back to let us know if it worked for you.
Yeast-Free Buckwheat Blender Bread
Hi Liesje! Thanks for the feedback and rating! I appreciate it very much! I’m so happy you tried this recipe and liked it!
