Allergy free spiced soda bread recipe

Ingredients

• 4 cups Orgran plain flour
• ⅓ cup Orgran gluten free gluten
• 2 tsp bicarb soda
• 1 tsp baking powder
• 1 tsp salt
• 1½ tbs caraway seeds
• 60g Nuttlex
• 2 cups goat’s milk
• 1 tsp white vinegar
• 1-2 tbsps extra goat's milk
• Nuttlex, to serve

Method

• Preheat oven to 200°C.
• Combine the flour, bicarb soda, gluten free gluten, salt and 1 tablespoon of the caraway seeds in a bowl.
• Rub the Nuttlex into the flour until it resembles fine breadcrumbs.
• Make a well in the centre of the flour mixture.
• Add the goat's milk and vinegar.
• Using a metal spoon, stir the mixture starts to come together.
• Use your hands to bring the dough together in the bowl. It should be a bit sticky, enough that normal kneading would be impossible but the dough is still workable with floured hands.
• Line a large baking tray with aluminium foil then spray with olive oil and dust with flour.
• With dusted hands, divide the dough into 6 equal portions.
• Shape each dough portion into a ball, briefly kneading as though the dough were a fragile stress ball, and place on the baking tray.
• Use a sharp knife to score a cross into the top of each ball.
• Using a pastry brush, brush goat's milk across the top of each roll.
• Sprinkle with the remaining caraway seeds.
• Bake in the oven for 25-30 minutes or until the bread is golden and cooked through.
• Serve warm with Nuttlex.