Seeded Irish Soda Bread
Makes: 1 loaf
  • ½ cup (1 ¾ oz/50 g) sorghum flour, plus more for dusting
  • ¾ cup (6 fl oz/180 ml) plus 3 tablespoons whole milk, low-fat milk, or soy milk
  • 1 tablespoon distilled white vinegar
  • 1 large egg
  • 1 cup (2 ¾ oz/75 g) gluten-free oat flour
  • ½ cup (2 ½ oz/75 g) potato starch
  • 2 tablespoons firmly packed brown sugar
  • 2 teaspoons xanthan gum
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • ¼ cup (2 oz/60 g) cold unsalted butter, cut into ½-inch (12-mm) pieces
  • 3 tablespoons gluten-free oat bran
  • 2 tablespoons flaxseed meal
  • ⅓ cup (1 ½ oz/45 g) shelled sunflower seeds or pumpkin seeds
  • 1 ½ teaspoons chia or poppy seeds (optional)
  1. Preheat the oven to 375°F (190°C). Grease an 8-to 9-inch (20- to 23- cm) round cake pan and dust with sorghum flour.
  2. In a glass measuring cup, combine the milk and vinegar. Let stand until thickened, about 5 minutes. Add the egg and whisk with a fork until blended.
  3. In a food processor, combine the oat flour, sorghum flour, potato starch, brown sugar, xanthan gum, baking powder, baking soda, and salt and process until blended. Add the butter and pulse until the mixture resembles fine meal. Add the oat bran and flaxseed meal and pulse just until blended.
  4. Transfer the mixture to a bowl and stir in the sunflower seeds. Add the liquid ingredients and, using a rubber spatula, mix until a sticky batter forms.
  5. Scrape the batter into the prepared pan. Dip the spatula into room temperature water and use it to form a smooth round loaf. Flatten slightly. Using a sharp knife, score a ¼-inch (6-mm) cross on the top of the loaf that extends to the edges. Sprinkle the loaf with chia seeds.
  6. Bake until the loaf is slightly browned, sounds hollow when tapped, and bamboo skewer inserted into the center comes out clean, about 50 minutes. Transfer to a wire rack and let cool in the pan for 5 minutes then turn out onto the rack and let cool. Serve warm or at room temperature. Store wrapped airtight at room temperature for up to 2 days.
Recipe by Bakepedia at