Classic Irish Soda Bread Gluten Free Recipes

CLASSIC IRISH SODA BREAD (GLUTEN FREE)

Steps:

• Preheat oven to 450 degrees. Let the oven remain at 450 degrees for at least 15 minutes prior to putting the bread in the oven. Line a baking sheet with parchment and have a bowl handy that is oven safe that can cover the bread while it bakes. Or you can bake in a large dutch oven with a lid.
• In a large bowl, combine flour, baking soda, baking powder and salt.
• In another bowl, combine eggs and buttermilk.. Make sure the eggs are combined well with the other ingredients.
• Pour all of the wet ingredients into the dry ingredients at one time. With a large spoon, stir by hand a few times. The dough will come together pretty quickly. The dough should not be sticky and should form a ball easily in your hands. If it seems sticky, add a small amount of flour or flour your hands to see if it holds its shape. Once it does, place it on the parchment paper on the baking sheet or in a dutch oven.
• Using a sharp knife, cut a "plus sign across the top of the dough about ½ inch deep. Cover with the large oven safe bowl or lid of dutch oven and place in the hot oven. Bake covered for 45 minutes. Remove the bowl/lid and continue baking for another 5 minutes uncovered.
• The bread is done when it reaches 200 degrees. If you don't have a thermometer, make sure to remove it by 50 minutes. Let it cool for at least an hour before cutting it. It will be very sticky inside if you cut it while it is still warm. Let it cool and it will cut nicely. After cutting it, you can reheat it by popping it in the microwave for about 15 seconds.

GLUTEN-FREE IRISH SODA BREAD

Steps:

• Heat oven to 450°F. Grease cookie sheet with shortening or cooking spray.
• In medium bowl, stir together flour blend, baking soda, baking powder, salt and xanthan gum. Stir in raisins; set aside.
• In large bowl, beat sugar, butter and egg with electric mixer on medium speed about 2 minutes or until light and fluffy. Gradually stir in flour blend mixture alternately with buttermilk, beginning and ending with flour blend mixture.
• Place on surface lightly sprinkled with flour blend. Knead gently 4 or 5 times. Place dough on cookie sheet; pat into circle about 1 1/2 inches thick. With sharp knife, cut X across loaf about 1/2 inch deep. Bake at 450°F 5 minutes; reduce heat to 350°F, and bake 25 minutes longer or until golden brown and bottom sounds hollow when tapped. Remove from pan to cooling rack. Cool completely before slicing, about 4 hours. Serve with butter and jam, if desired.