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Sorghum Irish Soda Bread

https://www.sorghumcheckoff.com/recipes/sorghum-irish-soda-bread/

Prep Time

20 Minutes

Make Time

1 Hours

Yield

About 10 portions

Sorghum Form

Soft, gluten-free Irish soda bread made with sorghum flour and syrup for a rich, subtly sweet flavor.

Ingredients

  • 2 cups whole grain sorghum flour
  • 1 cup potato starch
  • ½ cup tapioca flour
  • 1½ teaspoons xanthan gum
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 4 tablespoons unsalted butter, frozen, grated
  • 2 tablespoons sorghum syrup
  • 1½ cups buttermilk
  • Additional whole grain sorghum flour, for dusting and kneading

Instructions

  1. Preheat the oven to 375°F. Line a baking sheet with parchment or lightly oil a cast-iron skillet.
  2. In a large mixing bowl, whisk or sift together the whole grain sorghum flour, potato starch, tapioca flour, xanthan gum, baking soda, baking powder and salt.
  3. Stir in the frozen grated butter, sorghum syrup and buttermilk. Stir until just combined. Refrigerate for about 10 minutes to keep the butter cold.
  4. Turn the dough onto a lightly floured surface (use whole grain sorghum flour) and shape into a tight round loaf (about 8 inches in diameter).
  5. Place the loaf on the baking sheet and cut an "X" across the top with a sharp knife.
  6. Bake for 50-60 minutes, until browned and a toothpick inserted into the thickest part of the loaf comes out clean.
  7. Cool on a wire rack for at least 1 hour, or overnight, before slicing.