However, this dough, which is made with gluten-free flour, should be beaten thoroughly.
A stand mixer is perfect for the job.
One slice provides about 10% of your daily fiber needs.
It also helps keep you full and satisfied.
Whisk 1 1/2 cups buttermilk, 1 egg and 3 tablespoons melted butter in a medium bowl.
Mix on low speed to combine.
Increase speed to medium and slowly add the buttermilk mixture until a soft dough forms.
Let the dough rest for 10 minutes.
Brush the remaining 1 tablespoon butter over the base and partway up the sides of an 8-inch cast-iron skillet.
Dust hands with flour and form the dough into a ball.
Press the dough into the prepared pan.
Use a sharp knife to score a deep “X” into the top of the dough.
Bake until lightly browned and hollow sounding when tapped on the bottom, 30 to 40 minutes.
Remove from the pan and let cool on a rack for at least 30 minutes.
Frequently Asked Questions
With most gluten-free breads, the taste is similar.
However, the texture may not be the samemaybe crumblier, but that will depend on the recipe.
Most households found it much less expensive to use baking soda for leavening bread than with yeast.
Also, baking soda worked well with the soft wheat flour predominantly grown in Ireland.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
