Gluten-Free Irish Soda Bread

December 16, 2009

This is a recipe that I actually made about two days ago. I’m not gonna lie, it needs some improvement. In my opinion, it’s edible. Not a lot of the nasty gluten-free taste, but it doesn’t quite have that irish soda bread texture to it yet. Originally, this is a recipe from the Gluten Free Goddess, who adapted it from a Whole Foods recipe and made it without gluten. To make it vegan, I had to make vegan buttermilk, which changed the baking soda/baking powder ratios, along with a few other things.

This recipe had a few problems. First of all, I would make individual scones next time instead of one big loaf. When I first took the irish soda bread out of the oven, I thought it was done, and later discovered that the center still wasn’t cooked all the way through. I proceeded to keep baking the bread throughout the day, but all that did was crisp up the outside while leaving the center still slightly mushy. Individual scones might fix this.

Here’s my version:

Gluten-Free Irish Soda Bread

Preheat oven to 350 degrees F. Grease a small souffle dish for a round loaf, or a 9-by-5-by-3-inch loaf pan (the standard size) for a square loaf, or just use a baking sheet for individual scones.

1 c. sweet rice flour
3/4 c. teff flour
1/4 c. tapioca flour
1 T. sugar
1 t. xanthan gum
1 1/4 t. baking soda

1 c. currents, soaked in hot water for 15 minutes
1 c. vegan buttermilk* (you’ll need 1 T. vinegar plus almost 1 c. soy milk)
6 T. EarthBalance butter, melted
Egg Replacer for 1 egg (I used 1 T. flax seed blended with 3 T. water)

Put all the dry ingredients into a large bowl and stir them together.

*For the buttermilk mixture, first add 1 T. vinegar to a 1 c. measuring cup, then fill the rest of the way with soy milk. Stir together, and let sit for at least ten minutes. I used apple cider vinegar, but I think you’re supposed to use regular white vinegar.

In a second, smaller bowl, mix all the wet ingredients together. You’ll want to mix the egg replacer in a separate bowl before adding it to the rest of the wet ingredients. Make a small well in the dry ingredients, then slowly pour the wet ingredients into the well, then stir until just combined. The dough should be pretty sticky, but not too dry.

I formed the dough into one big round shape for the souffle dish, but next time I would form individual triangles or mounds and place them on a baking sheet. If using one big dish, bake for 30 minutes or so, until a butter knife comes out clean when inserted into the center. If making scones, it might take less time, so watch them closely.


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