|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 12g||60%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 4g||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Gluten-Free and Dairy-Free Irish Soda Bread is adapted from a recipe by Connie Sarros, "Leprechaun Bread," which appears in her cookbook, Wheat-Free, Gluten-Free, Reduced-Calorie Cookbook. This recipe makes a light, classic loaf of Irish Soda Bread with terrific flavor and texture.
If you tolerate dairy foods and can find it, serve Gluten-Free Irish Soda Bread with Kerry Gold butter- the rich, deep yellow, super creamy butter from Ireland.
Note: If you include dairy foods in your diet, use unsalted butter instead of dairy-free butter substitute and substitute buttermilk for the coconut milk. If using buttermilk, reduce the amount of apple cider vinegar from 1 tablespoon to 1 teaspoon.
- 2 cups gluten-free all purpose flour mix (I used Bob's Red Mill Pizza Crust Mix with great results)
- 1/2 teaspoon salt
- 1 teaspoon baking powder (gluten-free)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 tablespoon honey (or 1 tablespoon sugar)
- 1 tablespoon margarine (cold dairy-free butter substitute, cut into small pieces, see note)
- 1/2 cup currants (or raisins)
- 2 large eggs (lightly beaten)
- 1 cup minus 1 tablespoon light coconut milk (canned, see note)
- 1 tablespoon apple cider vinegar
- 1 tablespoon mayonnaise (gluten-free)
- 2 teaspoons baking soda
- 2 to 3 tablespoons gluten-free flour (to shape dough)
- 1 to 2 tablespoons coconut milk (to brush on loaf before baking)
Preheat oven to 375° F / 190° C
Line a small baking sheet with parchment paper or lightly grease.
Sift all dry ingredients except baking soda. Pour into a medium mixing bowl.
Use hands to work cold butter substitute into flour mixture. Add currants.
Add cider vinegar to coconut milk and pour into dry ingredients. Mix with an electric mixer to thoroughly blend.
Add mayonnaise and lightly beaten eggs and mix just until combined. Add baking soda and mix to combine.
Turn the thick, sticky batter onto a floured cutting board and shape the loaf into a round ball, about 6 inches in diameter.
Use a sharp knife to cut an "X" on the top of the loaf.
Brush with coconut milk and allow to rest for 10 minutes. Brush with coconut milk again.
Bake in preheated oven for 35 to 45 minutes or until the loaf is golden and done.
Tips: I used Bob's Red Mill Pizza Crust Mix to make this recipe. It worked beautifully and is both gluten and dairy free. This product contains whole grain brown rice, potato starch, whole grain millet flour, whole grain sorghum flour, tapioca flour, potato flour, evaporated cane juice, xanthan gum, sea salt and guar gum. Don't use the package of yeast that is in the bag for this recipe!
Note: The key to preventing stickiness while shaping the bread loaf is to liberally flour a large cutting board (work surface) with gluten-free flour mix or white rice flour. Keep hands and loaf lightly floured while shaping!
Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.