Gluten-Free Roasted Red Pepper, Thyme and Spinach Bread
Easy to make this wholesome gluten free soda bread is a perfect treat. The smoky sweetness of roasted red peppers, paired with the aromatic essence of thyme and the vibrant freshness of spinach, lends this bread a charmingly rustic appeal with an herbal twist. Each slice boasts a tender crumb and a subtle blend of flavours that will have you reaching for seconds. Whether enjoyed fresh out of the oven or toasted to perfection, this gluten-free soda bread is sure to become a beloved family favourite and a staple in your kitchen.
Course Baking, Bread, Breakfast, Brunch
Cuisine International
Servings 1 Loaf
Equipment
- 1 Mixing bowl
- 1 Loaf Tin
- 1 Oven
Ingredients
- 200 g brown rice flour
- 70 g millet flakes
- 80 g tapioca flour
- 60 g buckwheat flour or teff flour
- 1 rounded tsp bicarbonate of soda
- 1 rounded tsp GF baking powder
- 1 rounded tsp psyllium husks
- 1 tsp Himalayan salt
- 1 rounded tbsp fresh thyme finely chopped
- 1 roasted red pepper deseeded and finely chopped
- 1 large spinach leaf lightly shredded 2 tsp honey
- 2 tsp olive oil
- 2 eggs organic or free range + 2 egg whites, lightly whisked
- 100 g natural full fat yoghurt or soya yoghurt
- 180 - 200 ml buttermilk or soya milk
Instructions
- Pre-heat oven to 190 C. + One x 2lb(900g) loaf tin, lined with a parchment loaf tin liner.
- Sieve all dry ingredients together into a bowl. Add any extra millet flakes, husks or seeds left in sieve to flours. Add chopped thyme, roasted red pepper and spinach – gently mix.
- Whisk whole egg, buttermilk, honey and oil together in a jug. Make a well in the flours - add almost all of the liquid. Stir dough with your hand in a circular movement; bring the excess flour from the outside of the bowl to the centre until all the flour is incorporated. Add whisked egg white and gently mix in to dough. Add more milk if necessary. (This mixture is quite wet).
- Transfer the dough mixture into loaf tin. Place in oven for 15 minutes at 190c and then turn down heat to 150c for 30-40 minutes or until bread is cooked.
- Allow to cool on a wire rack.
Maggie's Tips
- Quality of gluten free flours can vary a lot between brands. The liquid ratio for this bread is for whole brown rice flour. Check your labels and use less liquid if using white flour.
- This bread will stay fresh for a few days and it also freezes really well.
- Dairy free option use a combination of soya yoghurt and soya milk.