The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
Sift the flour, salt and baking soda into a bowl. Make a well in the center. Pour in most of the buttermilk in to make a loose dough, adding more if necessary. Turn the dough onto a floured board and knead it very slightly. Turn the smooth side up. Flatten it carefully and cut a deep cross on the top.
Bake at 400 °F for about 45 minutes or until the loaf sounds hollow if you tap the base. (You may need to turn it over for 5 minutes or so to achieve this.) Place the loaf on a wire rack with a clean tea towel over it to let it cool slowly.
Brown Soda Bread Variation: Use 1 cup white flour, 3 cups whole-wheat flour; bake for 35 minutes, wrap in tea towel and put on rack to cool
Buttermilk Substitute can be make by combining 1 Tbsp lemon juice (or vinegar) and filling the remainder of the cup with soy or rice milk. Let stand for a couple of minutes. Make with milk substitute that is safe for for your needs.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.