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)
1/2 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.