Seeded Irish Soda Bread

Recipe courtesy of Gluten-Free Baking by Kristine Kidd, (Weldon Owen)

1. Preheat the oven to 375° F (190° C). Grease an 8-to-9-inch (20- to 23-cm) round cake pan and dust with sorghum flour.

   In a glass measuring cup, combine the milk and vinegar. Let stand until thickened, about 5 minutes. Add the egg and whisk with a fork until blended.

   In a food processor, combine the oat flour, sorghum flour, potato starch, brown sugar, xanthan gum, baking powder, baking soda, and salt and process until blended. Add the butter and pulse until the mixture resembles fine meal. Add the oat bran and flaxseed meal and pulse just until blended.

   Transfer the mixture to a bowl and stir in the sunflower seeds. Add the liquid ingredients and, using a rubber spatula, mix until a sticky batter forms.

   Scrape the batter into the prepared pan. Dip the spatula into room temperature water and use it to form a smooth round loaf. Flatten slightly. Using a sharp knife, score a ¼-inch (6-mm) cross on top of the loaf that extends to the edges. Sprinkle the loaf with chia seeds.

   Bake until the loaf is slightly browned, sounds hollow when tapped, and bamboo skewer inserted into the center comes out clean, about 50 minutes. Transfer to a wire rack and let cool in the pan for 5 minutes, then turn out onto the rack and let cool. Serve warm or at room temperature. Store wrapped airtight at room temperature for up to 2 days.