Gluten-free Soda Bread

210g Plain flour plus more for your hands and counter

¾ tsp Xanthan gum

1 tsp Baking powder

½ tspn Bicarb

¼ tspn Sea salt

1/8 tsp Cream of tartar

10g Caster sugar

250 ml Buttermilk

20g Butter, cold grated

Method

1.     Preheat oven to 375°F / 190°C/ Gas 5.

2.     Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

3.     Whisk the dry ingredients set aside.

4.     Whisk together the wet ingredients.

5.     Add cold butter to the dry ingredients. Rub the butter between your fingertips until it resembles sand. Coating the flour with cold butter ensures a lovely, flaky texture.

6.     Pour in the wet ingredients.

7.     Gently bring the dough together with your hand, then pour it onto a lightly floured surface. Press the dough over itself. If the dough is too sticky, add a little more flour. Make a ball and place it on the prepared baking tray. Using a very sharp knife, score a cross on the top of the dough. This allows the centre to bake evenly.

8.     Bake until golden brown, about 45 minutes. Loosely cover the bread with foil if you notice it browning too quickly.

9.     Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack. Slice, serve and enjoy.