Gluten Free Irish Soda Bread

Gluten Free Irish Soda Bread

(adapted from glutenfreegoddess.com)

1 cup brown rice flour

½ cup sorghum or sweet dairy whey

½ cup potato starch

1 teaspoon baking soda

1 ½ teaspoons baking powder

½ teaspoon sea salt

2 teaspoons xanthan gum

5 Tablespoons shortening or coconut oil or butter

¾ cup non-dairy milk with ½ teaspoon lemon juice or rice vinegar

2 eggs

1 Tablespoon honey or agave

1-3 teaspoons grated orange peel

1 cup raisins

Preheat oven to 375, lightly grease or spray an 8 or 9 inch round cake pan and dust it with flour.

Whisk the dry ingredients together in a large mixing bowl.  Cut in the shortening with a whisk or fork.

Whisk the wet ingredients together in a separate bowl.

Make a well in the center of the dry ingredients and add the non-dairy milk, beaten eggs and honey, gently mixing.  If more milk is needed add a tablespoon at a time.

When the dough is evenly moist – like sticky biscuit batter, add the grated orange and raisins.

Scrape the dough into the prepared pan and use moist hands to flatten and smooth into a round loaf.

Using a sharp knife, slice a criss-cross into the dough and wiggle it a bit from side to side to make a wider dent. (According to Irish folklore, the criss-cross discorages the mischievous fairies from messing with your humble loaf of bread)

Place the pan into the center of a preheated oven. Bake for about 30 minutes, until the loaf is golden and crusty.  Insert a toothpick into the center to test for doneness.

Cool on a wire rack for five minutes; and turn the loaf out of the pan to cool to room temperature on the rack.  Bread will firm up as it cools.  Slice and enjoy! (freezes well)

Thanks Sharon for your culinary talents!