Gluten-Free Goddess Irish Soda Buns

Gluten-Free Goddess Irish-Inspired Soda Bread Rolls with Raisins

Irish Soda Bread Inspired Rolls- er Buns. Or whatever.

Spring is poised to sprout. I just know it. Despite the frigid fingers of wind that unwrap your scarf and creep-sneak down your spine. Despite the tawny, snow beaten grass that twists between wind blown twigs and scattered patches of silvered ice to the edge of the winter weary woods. Despite the wild and wooly roar of the coming March lion--- you can feel it. Right?

Green is coming.

Happy (almost- it's coming- hold on) Spring!

And here is an Irish soda bread inspired bun-roll recipe to celebrate. Whatever you call these babies, one thing is for sure. They're delicious.

Karina
xox

Gluten-Free Goddess Soda Bread Buns with Raisins

Gluten-Free Goddess Irish-Inspired Soda Bread Buns

Originally posted March 17, 2013 by Karina Allrich.

What to call them? It's not exactly a roll. Or a scone. Or a muffin. It could be a bun, I suppose. (Do we care?) These raisin studded babies rise like champs, with a golden brown top and tender middle. Warm from the oven, their delightful, simple goodness satisfies the wee bit of Irish soul in all of us- gluten-free or not.

Ingredients:

1 cup sorghum flour

1/2 cup almond flour or GF oat flour

1/2 cup cassava starch or potato starch (not potato flour)

1/2 cup light brown sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon xanthan gum or gelatin

1 teaspoon fine sea salt

2 large organic free-range eggs, beaten

1/3 cup oil

1/2 cup dairy or non-dairy milk

1 tablespoon Vegenaise (or mayo, or plain yogurt)

1/2 teaspoon almond extract

1 cup organic raisins or currants

Instructions:

Preheat the oven to 375º. Grease a 12-muffin pan, or line with paper liners.

In a mixing bowl, whisk together the sorghum flour, almond flour, potato starch, baking soda, baking powder, xanthan gum and sea salt.

Add in the eggs, oil, non-dairy milk, Vegenaise and almond extract. Beat until you achieve a smooth, stretchy batter- about two minutes.

Stir in the raisins (or currants) by hand. Spoon the batter into twelve muffin cups. Smooth out tops with a quick swirl, using two wet fingers.

Bake in the center of a hot oven for 22 minutes until the tops are domed and golden, and firm to a light touch. Serve warm. Soda style breads and rolls are always best fresh baked.

Wrap, bag and freeze leftovers for preserving optimum texture.

Makes 12 rolls.

Options: Stir in a teaspoon or two of caraway seeds if you prefer your soda bread buns with a hint of caraway.

Use dairy if you prefer. We used organic non-GMO soy milk.

These rolls have a subtle sweetness. They pair beautifully with soup, chili, stew and old fashioned roasted dinners. For breakfast and tea time, serve warm with butter and jam.

PRINT RECIPE

For substitution help, please see my guide to baking with substitutions here.

Gluten-Free Goddess Pasta Frittata with Kale

An Italian Classic - Updated. Today I offer you a simple recipe spun from the magic of leftover gluten-free spaghetti and eggs- a creamy, light frittata. Perfect for the weekend. Or when you're simply too tired to cook. Or you have nothing in the fridge but a carton of eggs, half a bag of kale salad and last night's leftover cooked spaghetti. It's one of those intuitive, spontaneous recipes I've pulled out of thin air, so many times. For dairy-free folks, the "cheese" pictured in this version was a vegan "mozzarella" (my current favorite is Vegan Gourmet). But if you prefer using dairy- select one or two of your favorite Italian organic cheeses. I've also made this yummy dish using goat cheese (and roasted red peppers!), and another time I tried a blend of fresh mozzarella and shaved Parmesan. It's a very versatile recipe. Celebrate Spring. Have fun with it! XOX Karina

Jump to Recipe »

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg

Jump to Recipe »

Gluten-Free Goddess Flourless Chocolate Cake

Ah, flourless chocolate cake. The perfect rich dessert. Forgive the hyperbole. But I just can't help it. This is rich, sexy chocolate deliciousness on a plate. And such an easy recipe, especially if you use a food processor to do the work. Serve this to non-gluten-free folks with no apologies. None. Zip. Nada. And for gluten-free folks? Hand out seconds (we deserve it, don't we?). And the best part is- the recipe is inherently gluten-free and wheat-free. Always has been. No substitutions. No funny stuff. This is the same flourless chocolate cake I've been making for decades. It never contained flour. The only thing I've tweaked post-celiac diagnosis is adding more coffee and vanilla. Just because. And PS: See below why I make this recipe in a food processor- thanks to Bobby Flay. Karina xo

Jump to Recipe »

Gluten-Free Goddess Lemon Yogurt Cake

Luscious Lemon Cake So I've been jonesing for a cake laced with citrus- not too sweet and not too light. A cake with character and heft. Something akin to a lovely simple cake I remember liking as a child, a store bought bakery cake called Louisiana Ring made by Freihofer's. The cake featured a hint of orange. The day I decided to bake, I did not have oranges in the pantry- but I did have some lemons, organic Greek yogurt, and plenty of blanched almond flour. And this simple home baked lemon cake was born. In time for Spring. Love, Karina xo

Jump to Recipe »

Gluten-Free Goddess Quinoa Breakfast Cake

Gluten-Free Goddess Quinoa Breakfast Cake. Tender and sweet. There are some days (okay, I confess) I eat a brownie for breakfast. And not just a brownie. A tender, dark chocolate melt-in-your-mouth Gluten-Free Goddess Brownie . A brownie to delight in. A brownie to savor. A brownie even gluten-eaters would covet. Is it a nutritious choice? Um, probably not. Except as food for the soul. And sometimes, let’s face it. The soul needs chocolate. But this morning there was a trendy new box of quinoa flakes perched on the kitchen counter. And a fresh bag of plump seedless raisins nearby. I leaned against the counter's edge and sipped my morning cup of java. I started daydreaming about cake. Maybe a carrot cake. With cinnamon. I knew what I had to do. Quinoa was calling to me. Quinoa (pronounced keen-wa) is a fab ancient faux grain (it's actually a fruit seed) that is high in protein and naturally gluten-free, and lucky for cereal lovers, it turns out quinoa flakes make a satisfying

Jump to Recipe »

Gluten-Free Goddess Oatmeal Chocolate Chip Cookies

A classic cookie made gluten-free. I suppose you could argue that one oatmeal cookie recipe is enough. I mean, how many oatmeal cookie recipes does a person need? To this I answer, at least two. Why? Well, first you have one with raisins (my oatmeal raisin cookies here ). Raisins give oatmeal cookies that old school chewy sneaky nutrition boost. They're old fashioned and comfy cozy. Kinda like spending one of those Saturday afternoons at your Aunt Martha's house, chillin'. Watching Mr. Rogers and laying on the floor with a pile of coloring books. Coloring outside the lines with a beat up box of Crayolas. Wishing the silver crayon was more than a lonely nub. And right at that nub lamenting moment she'd bring you a plate of cookies. Truth is, I never had an Aunt Martha. But I did have a chain smoking platinum blond babysitter who liked martinis a little too much. Or maybe it was gin and tonic. There was ice in the glass. If I was lucky enough to scro

Jump to Recipe »

Gluten-Free Goddess Brownies- The Best

Why bake a gluten-free brownie from scratch and not a mix? While baking mixes are perfectly acceptable in a pinch, and no doubt a boon to busy cooks on a gluten-free diet (well, honestly, who isn't busy, preoccupied, overwhelmed, and anxious these days, I ask you?), your taste buds will tell you why. In a heart beat, Darling. A dark chocolate brownie made from scratch is deeply delicious and decadent. Impressive, even. Company worthy. Dare I say, date night worthy. I'm not kidding. This brownie recipe is swoon inducing. (You know what they say about chocolate.) But here's the best part. Throwing this recipe together takes only a few minutes longer than opening up a box of mix. In fact, you can whip up these luscious gooey babies in a mere ten minutes. In less time than it takes you to scan your daily dose of cute animals IG feed. Seriously. So what is more rewarding? Watching baby donkeys frolic on Instagram or stirring together this rich, tender, dark chocolat

Jump to Recipe »

Gluten-Free Goddess Recipes

Search This Blog