Gluten-Free Irish Soda Bread Recipe
Irish Soda Bread Love
For bakers using wheat, Irish soda bread is one of the easiest no-fuss breads to throw together. The gluten in the wheat works its magic to bind the quick-rising dough without yeast. But if gluten is no longer in the equation, creating a tender loaf of Irish soda bread is a tad more complicated. Gluten-free quick breads can be crumbly and dry. Especially if you use the old school white rice flour and starch combo.
What do I have against white rice flour? It might simply boil down to personal taste. After baking gluten-free for awhile, one develops personal preferences. I don't like the cooked rice taste, or texture, that rice flour imparts. Ditto for bean flour which tastes vaguely metallic. (And I don't care how much protein and how few carbs a raw bean has, okay?)
This soda bread sports a mildly sweet and complex flavor. The potato starch gives it tenderness, moisture and lift. If you don't like the taste of caraway, try a touch of finely grated orange peel. Make sure your source of millet flour is truly gluten-free. See here.
Preheat oven to 375ºF. Lightly grease an 8-9 inch round cake pan and dust it with gluten-free flour.
Yield: 8 servings
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We freeze our leftover slices (wrapped in foil and bagged), then reheat the thawed pieces in a warm iron skillet with a drizzle of light olive oil. Don't tell your mother- we were licking our fingers.
Find more Irish recipes here- for St. Patrick's Day or any day you feel like celebrating the Celtic spirit.