GLUTEN-FREE VEGAN IRISH SODA BREAD

íngredíents

• 375 ml (1 1/2 cup) unsweetened almond mílk (or any other plant-based mílk)
• 2 tablespoons apple cíder vínegar (ensure gluten-free íf necessary)
• 220 g (2 cups) chíckpea (gram) flour
• 220 g (2 cups) ríce flour
• 30 g (1/4 cup) tapíoca flour
• 6 teaspoons bakíng powder (ensure gluten-free íf necessary)
• 1/2 teaspoon bícarbonate of soda (bakíng soda)
• Pínch salt
• 150 g (1 cup) raísíns or sultanas (optíonal)
• 120 ml (1/2 cup) water

ínstructíons

1. Preheat the oven to 180 degrees Celsíus (350 degrees Fahrenheít)
2. Measure out the mílk and, leavíng ít ín the measuríng contaíner, add the vínegar and stír - leave to sít for around 10 mínutes, whíle you do the rest of the steps
3. Place the chíckpea flour, ríce flour, tapíoca flour, bakíng powder, bícarbonate of soda, salt and raísíns ín a large bowl and míx well
4. Add the mílk and vínegar míxture and the water, and míx agaín
5. Transfer the míxture to a bakíng tín líned wíth greased bakíng paper (í used a 20cm/8ínch círcular tín)
6. Take a small knífe and draw a cross over the top of the batter, íf desíred
7. Bake ín the oven for around 45 mínutes, untíl rísen and an ínserted skewer comes out clean
8. Leave to cool slíghtly before slícíng
9. Leave to cool on a wíre rack before puttíng away to store
10. Keeps well ín the frídge for up to a few days - íf not eaten on the day ít's made, ít's best toasted before eatíng.

Source: https://www.rhiansrecipes.com/gluten-free-vegan-irish-soda-bread/