Hi Janine! Thank you for passing on your thoughts. I haven't noticed the bread having an egg-y smell, but since it bothered you I would suggest to try using 1 egg, not eliminating eggs entirely. You may want to use a 1 1/4 tsp of baking powder & baking soda to balance out the leavening you lose from the egg. I haven't tried this myself so please let me know how it turns out if you do🙂
Hi Christine! For this recipe, using gluten free flour, the only way I have found to get the "classic soda bread" texture and rise is to add the eggs as well. Just using bicarb of soda without the eggs will not produce enough rise and soft crumb with gluten free flour. I hope this answers your question. If not, feel free to email me
Thanks for replying. I actually dont mind the addition of eggs it was just you mentioned using both barb. of soda AND baking soda. I hadn't realised that they were 2 different ingredients. And wanted to know if only bicarb could be used without the baking soda? @@athomewithshay
@@user-ny1uq2jj8f Hello again! Now I understand your question better🙂 And yes- it is important to use both baking soda & baking powder. They work differently (soda is activated by acidity and baking powder is activated by acidity and heat giving the bread an extra boost of lift while baking). If you were to only use baking soda, it wouldn't rise as much and if you only used baking powder, it might have a metallic taste.
Hi again, ive not checked out baking gluten free cakes or ( English ) scones just yet , but wondered if it's the same with them, i.e. add both soda and bicarb. of soda as raising agents ? As ive particularly noticed that metallic taste when ive used bi~carb. of soda (only) when making non gluten free scones. Thanks again. 5/12/23.
Hi MBC! You can find the recipe & instructions by following this link athomewithshay.com/classic-irish-soda-bread-gluten-free/ or go to athomewithshay.com and type "soda bread" in the search bar. Happy baking!
I include the egg to provide a softer crumb and more lift, gluten free breads tend to be very dense, hard to chew and heavy without the egg. If you like it without the egg- great! I don't believe there are any rules when it comes to what we enjoy eating😁
@@athomewithshay he is saying you cant call it Irish because of the extra ingredient, which I understand why you added it, so its just soda bread then.
The recipe would have to be modified for gluten-free but yes you are correct no egg or baking powder in traditional Irish SB. Baking powder makes bread into a cake texture. There are recipes like this all over the net, modded SB and still call it traditional & Irish.
Hi Martina! I use Bob's Red Mill 1 to 1 gluten free Baking Flour. It is in the light blue bag. Enjoy! www.bobsredmill.com/gluten-free-1-to-1-baking-flour.html
