Gluten-Free Irish Soda Bread
Hi Bakers,
Don’t you want to cut into a warm slightly sweet biscuit bread with a beautiful craggy top and tons of sweet dried fruit inside? Yes please, I say! I’ll grab the butter and honey and we can dig in. I have no shame in saying I ate three pieces of bread during the taping of this episode because it was so darn good. This easy bake comes together quickly and you don’t have to wait for the yeast to work since Irish Soda Bread uses baking soda and buttermilk to rise! Try this making this treat sometime soon and have it for breakfast, a midmorning snack, or anytime -Carolyn
Gluten-Free Irish Soda Bread
Makes one 9” round loaf
Dry
3 1/4 cups Cup4Cup Gluten-Free Multipurpose Flour
1 cup gluten-free oat flour*
1 teaspoon sweet rice flour
3 tablespoons granulated sugar
1 teaspoon baking soda
1 teaspoon salt
5 tablespoons butter, cold
Wet
1 1/2 cups buttermilk
1/4 cup applesauce, unsweetened
1 large egg
1 cup currants or raisins, lightly dusted with flour
Preheat oven to 375F and set the rack in the middle position. Grease a 9” cast iron pan or baking dish.
In a large mixing bowl whisk together dry ingredients except for the butter. Next, cut in butter and set aside.
In a small mixing bowl combine buttermilk, applesauce, and egg. Add wet ingredients to dry and mix until the dough just comes together. Stir in currants to evenly distribute them. Then, gather the dough into a ball and knead it on a floured counter a few times until you can shape it into a round loaf. Transfer the dough to the baking pan and score an “X” lightly into the top with a serrated knife. Bake for 45-50 minutes or until the bread is done. Check the bread about 20 minutes into the bake for color and tent with foil if the bread is already browned. The bread is done when a cake tester inserted into the middle comes clean. Cool for 10 minutes and cut with a serrated knife. I like my Irish Soda Bread with butter and honey. Enjoy!
* I make my own oat flour with gluten-free oats ground in a food processor or spice grinder.
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