Oat, Cranberry and Orange Soda Bread: Ingredients

250ml almond milk

Juice of 1/2 a lemon

250g gluten free plain flour (suggested: Doves Farm)

50g ground almonds

100g gluten free porridge oats, plus extra to sprinkle

1 1/2 teaspoons bicarbonate of soda

1/8 teaspoon xanthan gum (optional, but helps to bind)

1 teaspoon salt

3 egg yolks

1 tablespoon maple syrup

80g cranberries

Zest of 1 orange

Oat, Cranberry and Orange Soda Bread: Method

  1. Preheat your oven to 200C/fan 180C and place a baking sheet in the oven.

  2. To make the buttermilk, put the milk and lemon juice in a jug and let it sit for 15 minutes until curdled.

  3. Put the flour, oats, bicarbonate of soda, xanthan gum if using, and salt into a large bowl. Stir with a wooden spoon to combine.

  4. Add the egg yolks, maple syrup, cranberries and orange zest and mix again.

  5. Make a well in the centre, add three quarters of the buttermilk and mix to make a soft dough.  Add more if you think the dough needs it - you don’t want it too wet, but it needs to come together well.

  6. Remove the baking sheet from the oven and sprinkle some flour over it (careful as it will be hot).

  7. Lightly flour your hands and bring the dough together in the bowl, then turn out onto the baking sheet. Use your hands to form the dough into a circle, about 5cm thick (again, just be careful of the hot baking sheet).

  8. Flour your wooden spoon and use it to make a cross on the top of the dough. Sprinkle over your handful of extra oats.

  9. Bake the bread for 30-40 minutes, or until the bread is golden, crusty and slightly risen. To check the dough is properly cooked, you can tap the base - it should sound hollow.

  10. Transfer the bread to a wire rack and leave to cool slightly before serving on its own or spread generously with butter or a spread of your choice. Soda bread is best eaten warm on the day of making, but if you have some left over the next day, it makes great toast too.

This recipe was created by Emma Hatcher for our #GiftsForYourGut campaign. Follow Emma on Instagram @shecanteatwhat.