St. Patrick’s Day Soda Bread (Gluten-Free)
1 cup of raisins
2 cups Gluten-Free Soda Bread Flour Blend (Recipe below)
2 Tablespoons Sugar
1 teaspoon Xanthan Gum
3/4 teaspoon salt
3/4 teaspoon baking soda
3/4 teaspoon cream of tarter
4 tablespoons unsalted butter, divided
1/2 cup buttermilk
Preheat your oven to 190 C. In a small saucepan place 1 cup of raisins and about 2 cups of water (enough to cover the raisins) and simmer for 5 minutes or until soft and plump. Remove from the heat, drain the water and set aside. In a large bowl whisk together the GF flour blend, sugar, xanthan gum, salt, baking soda, and cream of tartar. Using your fingers cut 2 tablespoons of butter into the flour mixture until it forms small crumbs. Add the egg, buttermilk and slightly cooled raisins to the flour mixture and stir everything together with a fork until you can work it with your hand. Gather the dough together (working it as minimally as possible, it can be a little crumbly looking). Place the round of dough on a parchment lined baking sheet. Score the bread with an “X” (I read once that this was supposedly to release the devil). Bake the bread for 40-45 minutes or until golden brown and firm. Remove the bread from the oven and brush on 2 tablespoons of melted butter. Allow to cool before slicing and spreading on lots of butter!
Gluten-Free Soda Bread Flour Blend
makes 3 cups
1 cup brown rice flour
1/2 cup millet flour
1/2 cup sorghum flour
2/3 cup tapioca flour/starch
1/3 cup potato starch
Whisk all together. Store extra in an airtight container.
Note: Different flour blends are used for different types of baked goods when you are baking gluten-free. This blend has worked great for me, and doesn’t have any “beany” aftertaste that is found in some all purpose flour blends. If you have a hard time finding the products listed above, try using your favorite brand of all purpose flour instead.