Gluten Free Irish Soda Bread Recipes

Steps:

• Preheat oven to 350°F Use a 9" pan or 2-6" round pans - Spray with cooking oil.
• Combine the wet ingredients in one bowl, and the dry in another.
• Mix the wet and dry ingredients until just incorporated, do not over mix.
• Pour dough into prepared pan. The 9" pan will bake for approximately 60 min., the 2-6" pans will bake for approximately 50 minute
• Bread will be lightly browned when done.

Steps:

• Preheat the oven to 375 degrees F. Butter a baking sheet and dust it with sweet rice flour.
• Whisk the sweet rice flour, sorghum flour, almond flour, teff flour and potato flour together to aerate and incorporate them. Mix in the oats, flaxseed, baking soda and salt. Toss in the currants.
• Make a well in the center of the dry ingredients and pour in 2 cups of the buttermilk. Mix the buttermilk into the flour mixture, gradually adding more buttermilk as necessary, until the dough is moist and soft but not wet, with no visible flour left. You will probably use about 3 cups, but feel free to use less or more, depending on your kitchen.
• Turn the dough out onto the prepared baking sheet. With lightly floured hands, shape the dough into a round about 3 inches thick. Cut a deep cross into the top of the loaf with a wet, serrated knife. Beat the egg with the water in a cup. Brush the egg wash evenly onto the loaf.
• Bake until the crust is dark brown and you hear a hollow thump on the bottom when you tap it, 45 to 60 minutes. Transfer the bread to a rack. Serve warm or cool completely.

Steps:

• Heat oven to 450°F. Grease cookie sheet with shortening or cooking spray.
• In medium bowl, stir together flour blend, baking soda, baking powder, salt and xanthan gum. Stir in raisins; set aside.
• In large bowl, beat sugar, butter and egg with electric mixer on medium speed about 2 minutes or until light and fluffy. Gradually stir in flour blend mixture alternately with buttermilk, beginning and ending with flour blend mixture.
• Place on surface lightly sprinkled with flour blend. Knead gently 4 or 5 times. Place dough on cookie sheet; pat into circle about 1 1/2 inches thick. With sharp knife, cut X across loaf about 1/2 inch deep. Bake at 450°F 5 minutes; reduce heat to 350°F, and bake 25 minutes longer or until golden brown and bottom sounds hollow when tapped. Remove from pan to cooling rack. Cool completely before slicing, about 4 hours. Serve with butter and jam, if desired.

Steps:

• Preheat oven to 350 and grease a round cake pan.
• Cream butter and sugar together using a mixer.
• Add eggs and beat until creamy and smooth.
• Stir in Milk
• Slowly add flour, salt and baking powder into the wet ingredients one cup at a time, mix until a dough forms.
• Drain raisins and add to the dough along with the caraway seeds (if desired). Mix dough thoroughly (I find using my hands easier than with a spoon/spatula).
• Place dough in cake pan and gently push down the dough to spread.
• Using a sharp knife, cut an "X" on top.
• Sprinkle sugar and bake for 60 minutes or until brown and a knife comes out clean.
• Best when served warm with butter. Cover leftovers to prevent drying.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan.
• Combine the rice flour, tapioca flour, sugar, baking soda, baking powder, and salt in a large bowl. In a separate bowl, whisk together egg and buttermilk . Make a well in the center of the dry ingredients and pour in the wet. Stir just until the dry ingredients are moistened. Pour into the cake pan.
• Bake for 65 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool on a wire rack, for 10 minutes before removing from the pan. Wrap bread in plastic wrap or aluminum foil and let stand overnight for the best flavor.

Steps:

• Preheat Oven to 350 and grease a 9 inch round cake pan.
• Cream Butter and Sugar together
• Add eggs and beat well until smooth and creamy
• Add milk.
• Add dry ingrendiants, including raisins and caraway seeds, a cup at a time until the well combined (it will found into a dough)
• Place Dough in pan and lightly push the dough to fill the pan.
• Cut an "X" on the top and sprinkle sugar evenly on top.
• Bake for 1 hour or until brown on edges and a knife comes out clean.
• Serve warm with butter.

Steps:

• Preheat oven to 400'F.
• Lightly dust your baking sheet with flour. Plump the currants by covering with hot water for 10 minutes. Drain thoroughly and set aside.
• Mix flour, sugar, baking powder, baking soda, xanthan gum and salt together.
• With your fingers, pinch the coconut butter into the flour mixture until it resembles course sand.
• Add the currants and caraway seeds fluffing the mixture up as you add them.
• Make a well in the middle of the mixture and add 1/2 cup of the buttermilk. Mix the dry ingredients into the milk, adding more milk as needed to create a soft dough. Better to have this mixture wet then dry.
• Dust the counter with flour and turn the dough onto the flour and gently knead adding more flour to prevent it from sticking. Shape the dough into a flat 6" loaf.
• Place on your prepared cookie sheet and sprinkle the top with more flour and cut an X in the top with a sharp knife.
• Place in your preheated oven for 25-30 minutes or until golden brown.
• Cool on a wire rack.
• Serve warm with Vegan margarine or your favourite jam.
• Bon Appetit!