We have a rather large Irish feast each year to celebrate our roots. For the past 9 years, I simmer a hearty lamb stew for 3 days and serve it with Irish Soda Bread. This year I challenged myself to make a gluten-free, dairy-free Irish Soda Bread to go along with the feast. We did a taste test and it turns out the gluten-free, dairy-free bread was the winner over the gluten filled one from a local bakery. The gluten-free version was lighter, saltier, more moist and much more like a traditional bread. Even though St. Patrick’s Day is over, when you are living gluten-free trying new recipes is a year round adventure. So, give this recipe a try and let me know your thoughts.
Irish Soda Bread from 1,000 Gluten-Free Recipes
2 cups Carol’s Sorghum Blend (see below)
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons xanthan gum
1 teaspoon salt
1 large egg
1 cup homemade buttermilk (see below)
1/4 cup Earth Balance
1/2 cup dried currants
1 tablespoon caraway seeds, toasted
1. Preheat oven to 375 degrees. Grease loaf pan.
2. In a large mixing bowl, whisk together the sorghum blend, sugar, baking soda, baking powder, xanthan gum, and salt. Add the egg, milk, butter, currants, and caraway seeds. Mix all ingredients with electric mixer until thoroughly blended. Spread batter evenly in the pan and smooth top with a wet spatula. With a sharp knife, cut a 1/8 inch deep “X” on the top to allow the bread to expand as it rises.
3. Bake 55-60 minutes or until the top is deeply browned. Serve warm with Earth Balance buttery spread.
1 1/2 cups sorghum flour
1 1/2 cups potato starch
1 cup tapioca flour
Homemade Dairy-Free Buttermilk:
1 tablespoon cider vinegar
Put the vinegar in a measuring cup. Whisk enough rice milk to equal 1 cup. Let stand 10 minutes to thicken slightly.