Bread glorious bread!


If you follow me on Instagram, you will have seen that I got a little overexcited by the delicious bread I was served at the RSC restaurant in Stratford-upon-Avon this weekend. It got me thinking about making bread myself, something that I have never really given much thought to but wanted to give it a go and surprisingly, it was much easier than I had expected! 


Last night was my first attempt at making a gluten and dairy free version of soda bread. Being the impatient person that I am, I had completely forgotten about the fact that bread needs time to prove, so this recipe is perfect (for me) as it doesn't require proving at all! If you prefer to use cow's milk then simply replace it like for like. Serve it with anything you fancy, it's delicious with jam as a sweet version. 




300ml of dairy free milk (I used rice milk, but next time will try soya) 


juice of 1/2 a lemon or two teaspoons of bottled lemon juice. 


400g of gluten free self-raising flour. 


1 1/2 teaspoons of bicarbonate of soda




1. Preheat the oven to 180º C/350ºF/gas mark 4.


2. Squeeze the lemon juice into the milk. If you are using cow's milk, you will notice that it will start to curdle and separate. Leave to the side whilst you prepare the rest of the ingredients. 


3. Add the flour to a large bowl along with the bicarbonate of soda. Mix well. Make a well in the centre of the flour and pour in the milk and lemon juice combination. It should form a sticky dough as you combine the ingredients with a wooden spoon. 


4. Tip the dough onto a floured surface and knead gently. Pat the dough into a round shape, taking care not to overwork the mixture as this will affect how light the bread is. 


5. Place the dough into a loaf tin that us lined with baking parchment. Score a line down the centre and sprinkle a light dusting of flour across the top. 


6. Put into the oven for 40 minutes. the loaf should make a nice hollow sound as you tap it on the bottom 


7. Leave the bread on a wire rack to cool before serving. 


8. Enjoy! 


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