Both my wife and I have Irish heritage and enjoy partaking in some of the Saint Patrick’s Day traditional foods. We like the corned beef, cabbage, potatoes and (my wife in particular) loves the soda bread. It’s a treat around our house since I usually just make it once a year. I’m not sure why I don’t make it more often… it’s really not hard to make at all. I guess I only really think about it when my mind starts to think about it this time of year. I’ve talked about our food traditions before, and our St. Pat’s food traditions are among some of our favorites.
My sweet bride has not met too many carbs she doesn’t like and Irish Soda Bread is one of her top tier carbs. It never lasts long around here. Now, some people are very particular about their soda bread. Some like it plain with no additions. Some like to add raisins. I’m not a food snob, and I firmly believe there is enough room at the table for everyone’s version. The great thing about most recipes is that they are adaptable. Add or subtract what you like or don’t like. I will say… when baking, you must follow the proper ratios to have a successful outcome but you can definitely tweak the flavors a bit.
Gluten Free Irish Soda Bread
3 C Gluten Free All Purpose Flour
1/3 C Granulated Sugar
1 T Baking Powder
1 t Baking Soda
1 t Salt
2 t Xanthan Gum
1 T Caraway Seeds
2 C Buttermilk
1 Egg (beaten)
1/4 C Butter (melted)
Pre-heat oven to 325. Grease a 9×5 inch loaf pan.
Combine flour, baking powder, baking soda, xanthan gum, sugar, salt and caraway seeds. Mix together.
Blend egg and buttermilk together. Add, all at once, to dry ingredients. Mix just until moistened. Stir in melted butter.
Pour into prepared loaf pan.
Bake 60-70 minutes, or until it passes the toothpick test.
Cool on wire rack.
Wrap in foil for several hours, or overnight for best flavor. (Ours never lasts that long)