gluten free irish soda bread
- 1 cup gluten-free general purpose flour
- 1/2 cup sorghum flour
- 1/2 cup potato starch (not potato flour!)
- 1/2 cup large rolled oats
- 2 tablespoons sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons xanthan gum
- 5 tablespoons melted butter
- 3/4 cup buttermilk (or more as needed)
- 2 eggs
- 1 tablespoon honey or raw agave nectar
- 1 to 3 teaspoons caraway seeds
Cooking time 40mins
Preheat oven to 375ºF. Lightly grease an 8-9 inch round cake pan and dust it with gluten-free flour.
Whisk the dry ingredients together in a large mixing bowl.
Whisk the wet ingredients together in a separate bowl.
Make a well in the center of the dry ingredients and add the buttermilk, beaten eggs and honey, gently mixing as you go. If you need a little more buttermilk to moisten the dough, add a tablespoon at a time and stir in.
When the dough is evenly moist- like sticky biscuit batter, add the caraway. Stir only briefly to mix them in.
Scrape and spoon out the dough into the prepared cake pan; and use wet hands to flatten and smooth the dough into a round loaf.
Using a sharp knife, slice a criss-cross into the dough and wiggle it a bit from side to side to make a wider dent. [According to Irish folklore, the criss-cross discourages the mischievous fairies from messing with your humble loaf of bread. In case you were wondering.]
Place the pan into the center of a preheated oven. Bake for about 30 minutes, until the loaf is golden and crusty and sounds hollow when thumped. Insert a wooden toothpick into the center to test for doneness.
Cool on a wire rack for five minutes; and turn the loaf out of the pan to cool to room temperature on the rack.
This sweet and tender bread is fabulous warm from the oven, even if it tends to crumble a bit. It gets a bit sturdier as it cools.
Cook time: 30 min
Yield: 8 servings
Read more: http://glutenfreegoddess.blogspot.com/2009/03/gluten-free-irish-soda-bread-recipe.html#ixzz2NtW7YP7c