* St. Patrick’s Day Soda Bread (Gluten-Free)

St. Patrick’s Day Soda Bread (Gluten-Free)

Makes 1 small loaf

 

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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 egg
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. 

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