Gluten-free Irish bread without yeast and sourdough

1. Combine all ingredients with a wooden spoon into a firm dough. Let the dough rest while the oven heats up.

2. Preheat the oven to 200°C together with a baking sheet, which we place on the bottom of the oven.

3. Line a sheet or stainless steel bowl with baking paper. We shape the loaf with wet hands and transfer it to baking paper. We smooth the loaf with a wet plastic spatula so that the surface is smooth and even, sprinkle with water, cut the top of the bread and put it in the heated oven. Pour 250 ml of boiling water into the bottom tray for brewing. Bake for 10 minutes at 200°C and then lower the temperature to 180°C, remove the bottom tray and bake for 35-40 minutes. Let cool on a wire rack.