Gluten-Free, Dairy-Free Irish Soda Bread
makes 1 loaf
1 1/2 cups gluten-free baking mix
1/2 cup garbanzo bean flour or more baking mix
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
½ 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 coconut)
1/2 cup raisins
1 tablespoon honey
1. Preheat oven to 375 degrees.
2. Put the milk and vinegar in a cup. Let it sit.
3. Mix baking mix, garbanzo bean flour, baking soda, baking powder, salt and oats in a bowl.
4. Add egg, vinegar, non-dairy milk, honey and raisins. Mix it up.
5. The original recipe calls for kneading. I sort of whacked it with my rubber spatula.
6. Drop the blob of dough onto a lightly oiled baking sheet. Score a large X in the top, if you can. The dough sort of sticks to the knife.
7. Bake in preheated oven until top is golden brown, about 25-30 minutes.
This was good. Very good.
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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.
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