Irish Soda Bread (Gluten Free)
We’ve decided that making anything that acts as a carrier for butter in our home is not a good idea. Not because the taste, no, not because of the taste, but because we will all be fat. Well… the more the merrier.
This was only my second run with soda bread and it was definitely much better. We just won’t talk about that one, but this one was lovely. The texture is soft and dense without being that gummy gluten free brick that we are all far too familiar with.
The only flaw is that the bread bakes soft but it toasts up lovely. So make it, bake it and drown it in Irish butter.
1 3/4 cups rice flour
1/4 cup plus 2 tablespoons quinoa flour
1/4 cup plus 2 tablespoons sorghum flour
3/4 cups arrowroot starch
3/4 cup tapioca starch
3/4 teaspoon xanthan gum
1 teaspoon yeast
1 tablespoon sugar (optional)
1 teaspoon baking soda
4 tablespoons butter, cut into cubes; plus 1 extra tablespoon
1 3/4 cups buttermilk
1 cup raisins
Preheat oven to 375 degrees with a inch cast iron skillet placed on the middle rack.
Combine flours, starch, xanthan, yeast, sugar and baking soda in stand mixer. Add butter cubes and raisins and mix slowly, just until the butter is dispersed.
Lightly beat the eggs in the buttermilk and pour slowly into flour. Mix until batter becomes wet. Crank up the speed on the mixer to high and beat for 2-3 minutes.
Take the skillet out of the oven WITH AN OVEN MIT. (I have learned the hard way that just because it looks like a regular pan does not mean that that handle is not blisteringly hot).
Melt the last two tablespoons of butter in the hot skillet, make sure to get the sides as well. Pour the dough from the mixer to the pan. Return to the middle rack and bake for 45-50 minutes. Check for doneness with a toothpick or skewer.
Let the bread cool completely before cutting. Then you can slice this baby up and fall in love.
And don’t forget the butter!