|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 47g||17%|
|Dietary Fiber 2g||8%|
|Total Sugars 10g|
|Vitamin C 1mg||4%|
|*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 this gluten-free Irish soda bread with Kerry Gold butter—the rich, deep yellow, super creamy butter from Ireland.
2 cups gluten-free all-purpose flour mix
1/2 teaspoon salt
1 teaspoon baking powder, gluten free
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon sugar, or honey
1 tablespoon margarine, or another dairy-free butter substitute, cold, cut into small pieces (see note)
1/2 cup currants, or raisins
1 tablespoon apple cider vinegar
1 cup light coconut milk, 1 tablespoon reserved for brushing
1 tablespoon mayonnaise, gluten free
2 large eggs
2 teaspoons baking soda
2 to 3 tablespoons gluten-free all-purpose flour mix, for shaping
1 tablespoon coconut milk, optional
Steps to Make It
Gather the ingredients.
Preheat oven to 375 F / 190 C. Line a small baking sheet with parchment paper or lightly grease.
Sift together the flour, salt, baking powder, cinnamon, nutmeg, and sugar. Pour into a medium mixing bowl.
Use hands to work cold butter substitute into flour mixture. Add currants.
Add cider vinegar to coconut milk (reserve 1 tablespoon for brushing) 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 the reserved coconut milk. Allow to rest for 10 minutes. Brush with coconut milk again, using 1 additional tablespoon as needed.
Bake in preheated oven for 35 to 45 minutes or until the loaf is golden and done.
- 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.