Irish Soda Bread — Gluten-free and Good!

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!IMG_1199

 

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

1 egg

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.

 

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