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.

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

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