Gluten-Free Ginger Beer Soda Bread
Prep. Time:
25 minutes
Baking Time:
45 minutes
Total Time:
1 hour 10 minutes
Serves:
1 large loaf (8-10 servings)
Enhanced version of Peter's heartfelt gluten-free ginger beer soda bread created in honor of his brother Andrew. Paul Hollywood praised the 'brave' choice and achieved 'beautiful texture,' while Prue Leith loved the 'delicious flavors' but noted textural concerns. This improved version addresses the 'stodgy' and 'cake-like' issues through enhanced flour blend, proper hydration, and careful mixing technique. The unique ginger beer and green ginger wine combination creates complex flavors that prove inclusive baking can be both accommodating and innovative. Represents thoughtful dedication to making everyone feel included at the table.
Ingredients
Instructions
PREPARE THE ENHANCED FLOUR BLEND:
1. Combine dry base: In large bowl, whisk together brown rice flour, tapioca starch, potato starch, almond flour, and sorghum flour.
2. Add leavening: Whisk in xanthan gum, salt, baking soda, cream of tartar, and baking powder until evenly distributed.
3. Prevent clumping: Ensure xanthan gum is completely incorporated with no visible lumps.
4. Add texture elements: Stir in flaxseed and psyllium husk powder until well combined.
5. Flavor integration: Add crystallized ginger, ground ginger, cinnamon, and nutmeg, whisking thoroughly.
CREATE THE ENHANCED GINGER BEER MIXTURE:
6. Combine liquids: In large measuring cup, whisk together ginger beer and green ginger wine.
7. Activate leavening: Add apple cider vinegar - mixture may foam slightly as acid activates baking soda.
8. Enrich mixture: Whisk in honey, melted butter, egg, and Greek yogurt until completely smooth.
9. Check temperature: Ensure mixture is at room temperature to prevent shocking the flour blend.
IMPROVED MIXING TECHNIQUE:
10. Setup: Preheat oven to 400°F (200°C). Line large baking sheet with parchment paper.
11. Create well: Make deep, wide well in center of flour mixture.
12. Gentle incorporation: Pour liquid mixture into well. Using large fork, stir from center outward just until dough comes together.
13. Critical point: Stop mixing as soon as no dry flour remains - overmixing creates dense, cake-like texture.
14. Proper consistency: Dough should be slightly sticky and shaggy but hold together when pressed.
PROFESSIONAL SHAPING AND SCORING:
15. Turn out dough: Transfer to floured surface using floured hands.
16. Gentle shaping: Very lightly knead 2-3 times just to bring dough together into rough round.
17. Form loaf: Shape into round loaf about 8 inches across and 2 1/2 inches high.
18. Transfer: Place on prepared baking sheet.
19. Traditional scoring: Using very sharp knife, cut deep X across top, about 3/4 inch deep.
20. Professional finish: Dust generously with brown rice flour and sprinkle with oats and sesame seeds.
OPTIMAL BAKING TECHNIQUE:
21. High heat start: Bake at 400°F for 15 minutes to achieve good initial rise.
22. Temperature reduction: Lower oven to 375°F (190°C), continue baking 28-32 minutes.
23. Check doneness: Loaf should be deep golden brown and sound hollow when tapped on bottom.
24. Internal temperature: Should reach 200-205°F (93-96°C) for fully baked bread.
25. Prevent overbaking: Remove promptly to avoid tough, dry texture that makes bread difficult to eat.
26. Optional glaze: Brush lightly with melted butter immediately after removing from oven.
27. Proper cooling: Cool on wire rack for at least 30 minutes before slicing to allow crumb to set.
28. Optimal serving: Serve slightly warm when texture is at its most tender.
29. Clean slicing: Use sharp serrated knife, cutting with gentle sawing motion.
