GLUTEN-FREE, DAIRY FREE IRISH SODA BREAD
I'm not usually a Soda Bread fan, but the fact that there are caraway seeds and currants in this gives it a nice flavour. I got this from the Living Without website. It promotes gluten free foods: http://www.livingwithout.com/ This would be nice for a St. Patties' Day brunch!
Provided by Chef Joey Z.
Categories Quick Breads
Time 55m
Yield 1 6 inch loaf, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400'F.
- Lightly dust your baking sheet with flour. Plump the currants by covering with hot water for 10 minutes. Drain thoroughly and set aside.
- Mix flour, sugar, baking powder, baking soda, xanthan gum and salt together.
- With your fingers, pinch the coconut butter into the flour mixture until it resembles course sand.
- Add the currants and caraway seeds fluffing the mixture up as you add them.
- Make a well in the middle of the mixture and add 1/2 cup of the buttermilk. Mix the dry ingredients into the milk, adding more milk as needed to create a soft dough. Better to have this mixture wet then dry.
- Dust the counter with flour and turn the dough onto the flour and gently knead adding more flour to prevent it from sticking. Shape the dough into a flat 6" loaf.
- Place on your prepared cookie sheet and sprinkle the top with more flour and cut an X in the top with a sharp knife.
- Place in your preheated oven for 25-30 minutes or until golden brown.
- Cool on a wire rack.
- Serve warm with Vegan margarine or your favourite jam.
- Bon Appetit!
Nutrition Facts : Calories 375.7, Fat 6.9, SaturatedFat 1.5, Cholesterol 1.8, Sodium 1219.1, Carbohydrate 70.5, Fiber 3.2, Sugar 20.8, Protein 8.9
GLUTEN-FREE IRISH SODA BREAD
Irish Soda bread recipe from Gluten-free Living- as yet untried by me. Posting this bread here for safe-keeping as I have been recommended to try it.
Provided by Jubes
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Use a 9" pan or 2-6" round pans - Spray with cooking oil.
- Combine the wet ingredients in one bowl, and the dry in another.
- Mix the wet and dry ingredients until just incorporated, do not over mix.
- Pour dough into prepared pan. The 9" pan will bake for approximately 60 min., the 2-6" pans will bake for approximately 50 minute
- Bread will be lightly browned when done.
Nutrition Facts : Calories 268.2, Fat 13.3, SaturatedFat 8, Cholesterol 78.8, Sodium 753.8, Carbohydrate 36.2, Fiber 1, Sugar 31.7, Protein 3.9
GLUTEN-FREE IRISH SODA BREAD
Searching for recipes for a gluten-free diet can be challenging during the holidays. Here is a recipe for Irish soda bread that I have adapted over time for St. Patrick's Day. The recipe calls for rice and tapioca flour instead of wheat and it still tastes yummy! Good if wrapped and left overnight, but I think it tastes great right out of the oven. Serve with butter or jam.
Provided by ChristinaBunny
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan.
- Combine the rice flour, tapioca flour, sugar, baking soda, baking powder, and salt in a large bowl. In a separate bowl, whisk together egg and buttermilk . Make a well in the center of the dry ingredients and pour in the wet. Stir just until the dry ingredients are moistened. Pour into the cake pan.
- Bake for 65 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool on a wire rack, for 10 minutes before removing from the pan. Wrap bread in plastic wrap or aluminum foil and let stand overnight for the best flavor.
Nutrition Facts : Calories 207.4 calories, Carbohydrate 45.1 g, Cholesterol 24.5 mg, Fat 1.3 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 0.5 g, Sodium 550.2 mg, Sugar 14 g
GLUTEN-FREE IRISH SODA BREAD
Irish soda bread is best served the same day it is made. If you have leftovers, it makes nice toast in the morning.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 6h40m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 160, Carbohydrate 26 g, Cholesterol 25 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 9 g, TransFat 0 g
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