Soda bread is ideal for gluten-free baking. It’s also a quick and easy style of bread that gives tasty results with the minimum of fuss, time and effort. These sweet rolls are definitely worth a place on any home baker’s “to do” list.

Makes: 10 – 12 rolls

Time: 35 – 40 minutes “hands-on” then up to 30 minutes baking

Level: Quite easy

Need: Not much: a large bowl and baking trays

Ingredients

500g GF self-raising white flour, plus extra for dusting and rolling
1 tsp xanthan gum powder
50g golden caster sugar
1 tsp bicarb. soda
½ tsp salt
250g full-fat natural yogurt or buttermilk or sour cream
175ml milk, plus extra in reserve and also for glazing
20ml lemon juice
50g – 75g glace cherries, chopped
100g choc chips
75g – 100g flaked almonds + some to scatter on the tops

Method

1. Preheat the oven to 220°C / Fan 200°C / 400°F / Gas 6. Line two baking trays with parchment paper.

2. Put the flour in a large bowl and stir in the xanthan gum powder, sugar, bicarb-soda and salt. Make a well in the centre.

3. Mix the yogurt, milk and lemon juice in a large jug until smooth. Pour most of this mixture into the flour and mix by hand or with a wooden spoon. Keep adding liquid and mixing until you have a wet, but not sloppy, dough.

4. Stir in the cherries, choc chips and flaked almonds.

5. Tip the dough out onto a lightly floured surface. (remember to use GF flour) Using your hands, knead the dough for a couple of minutes, or until light and spongy. You may need to add a little extra flour if the dough is sticky, but try not to add too much or the bread will be dense and heavy.

6. Divide the dough into 10 – 12 portions and roll into balls. Place on the floured baking trays, evenly spaced apart. Flatten slightly with the palm of your hand..

7. Brush the rolls with a little milk. Sprinkle on a few flaked almonds then bake for 20-30 minutes, or until well risen and golden-brown. The crusts should be nice and crisp and the bottom of each roll should sound hollow when tapped. Transfer to a wire rack and leave to cool or serve warm.

NB It might be necessary to cover the rolls with foil in the latter stages of baking, especially if the flaked almonds are becoming very dark.

I wish you every success with your bread making. I hope you enjoy making (and eating) these rolls. If you want to see more of my bread recipes click this link.

Here are some quite different breads that you might want to try:

Garlic Boxty Bread