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Oat and raisin GF soda bread

November 16, 2011

This isn’t pastry. Where’s the pastry? What? Oh wait, you’re right. I know. I keep making these grandiose statements about upcoming baking themes and then not sticking to them. But look! This bread fed me after a long autumn run and for the following day in lieu of any actual other foodstuffs! And it’s gluten free! (and even dairy-free if you wish). It sounds so much more wholesome to scoff on homemade bread all day versus homemade puff pastry, now doesn’t it?

I thieved this recipe from the extensive GuFfblog , and then altered it a lot. I wanted to add some more sweetness, which is achieved with raisins, honey, and the curious addition of a vanilla yoghurt. Sorry about the adulteration of your recipe madam GuFf. Please also come back to your blog, it misses you.

Makes a 6″ ish round loaf


  • 200ml  milk*
  • 100g vanilla yoghurt**
  • 1 tablespoons fresh lemon juice
  • 1 cups gluten-free oats
  • 1 cups gluten-free flour blend***
  • 1 teaspoon xanthan gum***
  • 1 teaspoons bicarbonate of soda
  • 1 teaspoon salt
  • 1-2 tbsp raisins
  • 1 tbsp honey

 * substitute for soya milk and ** soya yoghurt it you want to be dairy free also.

*** for non-gluten free, just swap for plain flour, and omit the xanthan gum. You may need to use less liquid when mixing.

Preheat the oven to 200 C. Dust a large baking sheet with gf flour. In a jug, add the lemon juice to the milk and let sit for 10 mins so the milk curdles. You can also buy buttermilk from the shops if it tickles your fancy or you have a lemon allergy or other hazardous disease. To make oat flour from the oats, blend the oats in a processor until fine and mainly in dust, with a few pieces still remaining here and there. Then add to a large bowl with the sieved GF flour, salt, bicarb, raisins and xanthan gum. Drizzle over the honey. Make a hole in the centre of the mix and pour in most of the milk. Use your hand to bring everything togehter; it will be messy and sticky. Keep adding the buttermilk until the dough is a solid mass which will still be pretty sticky/wet (it’s ok). Transfer to the baking sheet in the shape of a round loaf. Score with a sharp knife, scatter over some more oats, and pop in the oven for 50 mins or so. Test to see the bread is done by tapping the underside with your knuckles. It’ll sound hollow when it’s at the ready (eat-me stage).

Let it cool a little just so you don’t actually burn your tongue and the butter you spread on a slice doesn’t erm, clarify…

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