Karina's Irish Soda Bread Recipe- with Spots! And a new flour blend

By awright0511

Ingredients

• Dry ingredients:
• 1/2 cup brown rice flour
• 1/2 cup sorghum 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
• Wet ingredients:
• 3 organic free-range eggs or egg replacer
• 6 tablespoons light olive oil
• 3/4 cup soy milk or light coconut milk
• 1 teaspoon lemon juice
• Add ins:
• 1/2 to 3/4 cup dark or golden raisins, or currants

Preparation

Step 1

Preheat the oven to 375 degrees F. Line a 7-inch or 8-inch cake pan with a piece of parchment paper.

Whisk the dry ingredients together in a large mixing bowl.

Combine the wet ingredients together in a separate bowl.

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 or rubber 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.

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

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.

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

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.

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