I did the Ancestry.com DNA test and discovered I have more “Irish” DNA than the average resident of Ireland today, so I am thinking Irish now. And, it’s that Irish time of year, so I tried something I’ve always wanted to bake: Irish Soda Bread. Gluten-free of course. It is delicious and holds lots of butter and honey, making the past two months of continuous rain here on the Oregon coast more bearable. I adapted a regular recipe, using rice flour and adding 1 teaspoon apple cider vinegar to milk to make buttermilk. I’m not sure if coconut or almond milk will curdle with vinegar, so will try that another time. Enjoy!
Irish Soda Bread
1 3/4 cups flour (rice flour used) [add 1 teaspoon guar gum if using rice flour]
2 tablespoons cane sugar (never use beet, you know it’s GMO)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
2/3 cup buttermilk OR 2/3 cup milk with 1 teaspoon vinegar added–give a few minutes for it to curdle
1/2 stick of butter, melted and just warm
Butter a 9-inch pie pan. Mix all the dry ingredients and raisins in a bowl. Mix the egg, milk and butter together and stir into the dry ingredients. Mix together just till blended. Shape into a large round loaf and place in a buttered pie plate. Use a sharp knife to slice an X across the top, about a half-inch deep into the dough.
Bake at 375-degrees for 30 minutes. Serves one Irish woman for about two days. And her husband, if he behaves.