Gluten-Free Irish Soda Bread

Feel free to use your favorite milk or non-dairy milk in this recipe. (But note-- a non-traditional coconut milk and a touch of coconut flour adds a subtle fragrant tenderness to this easy, rustic quick bread.) And if you cannot use coconut flour, try substituting sweet rice flour. Preheat the oven to 375ºF. Line a 7-inch or 8-inch cake pan with a piece of parchment paper.

Gluten-Free Irish Soda Bread

Ingredients:

1/2 cup brown rice flour or gluten-free oat flour
1/2 cup sorghum flour, gluten-free oat flour, or millet flour
1/2 cup almond or hazelnut flour
1/2 cup tapioca starch or potato starch (not potato flour!)
1/4 cup organic coconut flour
1/4 cup organic light brown sugar
1/2 teaspoon fine sea salt
2 teaspoons double acting baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons xanthan gum
3 organic free-range eggs or egg replacer
6 tablespoons light olive oil or avocado oil
3/4 cup coconut milk, soy milk or non-dairy milk
1 teaspoon fresh lemon juice
1/2 to 3/4 cup currants (or raisins)

Instructions:

1. Whisk the flours and dry ingredients together in a large mixing bowl. Combine the wet ingredients together in a separate bowl.

2. Make a well in the center of the dry ingredients and slowly pour the wet into the dry ingredients, gently mixing as you go. I use a soft silicone spatula to do this. If you need a little more coconut milk to moisten the dough, add a tablespoon at a time and stir in.

3. When the dough is evenly moist and sticky, add the raisins and stir by hand to mix them in.

4. Scrape out the dough and plop it into the center of the lined cake pan. Use oiled or wet hands to mound the dough into a rustic round loaf. Dot with extra raisins, if you like and press them in a bit.

5. Slice a smallish criss-cross into the center of the dough.

6. Place the pan into the center of a preheated oven. Bake for about 30 to 33 minutes, until the loaf is golden and firm. Insert a wooden toothpick into the center to test for doneness.

7. Cool the pan on a wire rack for five minutes, then turn the loaf out of the pan to continue cooling (you don't want a steamy bottom!). Serve slightly warm with your favorite buttery spread and some fruity jam.

Additional Info:

Cook time: 30 minutes

Yield: 8 to 10 slices

Rustic soda breads are really best eaten warm from the oven. This latest version is tender and slightly sweet- perfect for tea time.
If you have leftovers, I would wrap and freeze the remaining bread to preserve the texture and taste. Thaw and warm it up in the oven or grill slices with a pat of butter.

This recipe is gluten-free and dairy-free.
To make it vegan, use your favorite egg replacer equivalent to 3 beaten eggs- about 6 tablespoons of liquid. See below for a link to my vegan Irish Soda Bread with Millet.

What We're Craving

Kitchen & Pantry Items We Love