I made a slight variation of this Irish soda bread yesterday in honor of Evacuation Day, I mean St. Patrick's Day.
Gluten-Free, Dairy-Free Irish Soda Bread
makes 1 loaf
2 cups gluten-free flour blend (I used mostly equal parts of potato starch flour, brown rice flour, a little less tapioca flour, and a little more garbanzo bean flour)
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon xanthan gum
½ teaspoon salt
¼ cup gluten-free oats (I used quick oats)
1 egg
1/2 tablespoon apple cider vinegar
1 cup non-dairy milk of choice (I used rice)
1/2 cup raisins
1. Preheat oven to 350 degrees.
2. Mix flour blend, baking soda, baking powder, xanthan gum, salt and oats in a bowl.
3. Add egg, vinegar, non-dairy milk and raisins. Mix it up.
4. The original recipe calls for kneading. I sort of whacked it with my rubber spatula.
5. Drop the blob of dough onto a lightly oiled baking sheet. Sprinkle it with gluten-free flour and score a large X in the top, if you can. The dough sort of sticks to the knife.
6. Bake in preheated oven until top is golden brown, about 29-32 minutes.
This was good. Very good.
Posts
2 comments:
Were they gf quick oats? I've only seen the old fashioned type, but would like to have quick oats for some things.
Your bread looks great. Thanks for participating in Gluten-Free Wednesdays.
Linda, because we are wheat-free, I used regular quick oats, but I think if you want the oats to be less present in the bread, you could either soak them in the milk for an hour first or put them in your food processor & chop them lightly by hitting pulse a few times.
Post a Comment