St. Patrick’s Day is not the same without Irish Soda Bread. A lot of you really liked this recipe last year. I am in the middle of planning the upcoming Gluten & Allergen Free Expo and don’t have much time to post recipes lately so I thought I would repost for those of you that are either new to the site or haven’t tried this recipe yet.
P.S. – if you haven’t signed up for the Expo cooking classes, you should soon. They are the best GF classes you will ever take and there is a 100 table vendor fair at the same hotel included with your class.
Here is my version of gluten and dairy free Irish Soda Bread that is converted from a recipe on www.allrecipes.com. Did you know that in Ireland they don’t put raisins in their soda bread? Apparently, they put raisins in their scones – not their soda bread. Well… my recipe uses currants or raisins.
Jen’s St. Patrick’s Day GFCF Irish Soda Bread
1 1/2 cups white rice flour
1/2 cup tapioca flour
1/2 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 large egg
1 cup So Delicious Coconut Milk Plain Kefir
3/4 cup currants or raisins
Preheat oven to 350 degrees.
Spray a 9 inch round cake pan.
Combine the dry ingredients in a large bowl.
Whisk together wet ingredients in a small bowl .
Add the wet ingredients to the dry bowl and stir just until the dry ingredients are moistened. Stir in the currants, if using them. Pour into the greased pan.
Bake for 60 – 70 minutes or until a toothpick inserted into the center comes out clean.
Cool for 10 minutes before removing from the pan. Wrap bread in plastic wrap or aluminum foil and let stand overnight for the best flavor*
* This tip was from the allrecipes.com site and is very useful.