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Gluten Free Home Brewing Blog
Gluten Free Irish Soda Bread
Adapted from Betty Crocker Gluten Free Irish Soda Bread
1 ¼ C Brown rice flour
¾ C Tapioca starch
½ C Amber Malted Rice Flour
1 ½ tsp baking soda
1 tsp Gluten-free baking powder
¾ tsp Salt
½ tsp Xanthan gum
½ C Raisins (optional)
¼ C Sugar
3 Tbsp Butter, softened
1 Egg or 1 flax egg
¾ - 1 C Buttermilk
Heat oven to 450°F. Grease round pan, pie pan or a cookie sheet with shortening or cooking spray.
- In medium bowl, stir together flours, 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. You may not need all the buttermilk. Dough will be sticky.
- Pour Dough into pan. With flour covered hands, shape the dough into a circle about 2 inches thick. With sharp knife, cut X across loaf about 1/2 inch deep. Bake at 450°F for 5 minutes; reduce heat to 350°F, and bake 35-45 minutes longer or until golden brown and bottom sounds hollow when tapped. Remove from pan to cooling rack. Cool before slicing or if you can’t resist warm bread just be prepared for crumbs.