Ingredients
- 3 1/4 cups gfJules™ All-Purpose Gluten Free Flour
- 1/4 cup flaxseed meal
- 1/2 tsp. fine sea salt
- 1/2 tsp. coarse sea salt
- 2 tsp. baking soda
- 1 tsp. gluten-free baking powder
- 1 tsp. granulated cane sugar
- 1/4 tsp. nutmeg
- 1/4 tsp. cardamom
- 1/2 cup baking raisins or sultanas or boil raisins in water, drain, then add to the recipe
- 2 Tbs. dark Black Strap molasses
- 1 tsp. apple cider vinegar
- 1 cup vanilla yogurt like soy, coconut, almond, rice or dairy yogurt (I used So Delicious® Cultured Coconut Milk Yogurt)
- 3/4 cup gluten-free beer gingerale, club soda or Perrier (I like Green’s Tripel Blonde Ale the color of the liquid you choose will affect the color of the final bread)
- milk of choice to brush on top of dough dairy or non-dairy
Instructions
- Preheat oven to 375° F (static) or 350° F (convection).
- In a large food processor (or if using a mixing bowl, use a pastry cutter or large slotted spoon) mix all the dry ingredients together thoroughly. Add the molasses, apple cider vinegar and yogurt, stirring together until the dough is raggedy and dry, but mixed. Gradually add the beer and raisins until it holds together in a ball shape.
- Roll the ball in a light coating of gfJules™ All Purpose Flour and place into a parchment-lined metal cake pan (9-10 inch pan is fine). Press down slightly to make a dome, rather than a ball. Brush off any excess flour with a pastry brush, then brush the dough with a thin coating of your favorite milk (dairy or non-dairy).
- Using a sharp knife, make a criss-cross cut into the top of the dome, pressing down with the knife approximately 1/4 inch without pulling the dough. Rock the knife back and forth slightly to open up the cuts and allow the bread to rise in those directions. Top the pan with another cake pan of the same size (this will create a mock Dutch Oven) and place in the preheated oven.
- Bake for 10 minutes, then reduce heat to 325° F (static) or 300° F (convection) for approximately 30 more minutes, then remove the top pan. Bake an additional 10-15 minutes, until cooked through (test with a wooden skewer inserted into the center or knock on the bottom, listening for a hollow sound).
- Remove from the oven and cool on a wire rack. To store, wrap in a tea towel then place in a zip-top bag. The towel will help to keep the bread moist and soften the crust a bit.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.