Yesterday was a good day at work as I got to meet Christina Marsigliese - http://www.christinamarsigliese.com/, who wrote Scientifically Sweet. I got to try some of her desserts and got her new cookbook signed. I will probably bake something from it this weekend so I will tell you about that and her tips in a post very soon.
I realize that St. Patrick's Day has come and gone and no body wants to eat Irish Soda Bread anymore. After looking at pictures from around St. Patricks everyone's bread just looked so good. I couldn't help but CRAVE it and I had to make my own. I decided to try a gluten free version though to continue with my GF experimenting..
Gluten Free Irish Soda Bread
(Adapted from Gluten Free Baking from the CIA)
- 2 cups flour blend
- 3/4 tsp baking powder
- 1/2 tsp salt
- 3 tbsp (1.5 oz) butter, cold in small pieces.
- 1/4 cup granulated sugar
- 2/3 cup dried raisins or cranberries
- 1 tbsp caraway seeds
- 1 cup buttermilk
- 1 large egg
- 1/2 tsp baking soda
Flour Blend (makes 5 1/2 cups)
- 1 1/2 cups white rice flour ( I used brown)
- 1 3/4 cups tapioca starch
- 2 1/4 cups soy flour
1) Preheat the oven to 350F.
2) In a large bowl, sift together flour blend, baking powder and salt.
3) Cut in cold butter.
4) Add the sugar, cranberries and caraway seeds to the flour mixture and toss to combine. Make a well in the middle.
5) In a large measuring cup combine buttermilk, egg and baking soda.
6) Add the wet ingredients into the well of the dry ingredients. Stir until just combined.
7) Turn the dough out onto a lightly floured surface. Shape into a round loaf with out kneading.
8) Place the dough into a small dutch oven (approx 8 in round), score the top with an X.
9) Bake for 40 minutes or until top is nicely browned.
I warmed up a sliced, put some honey cinnamon butter on it and I was happy. I am always wearing of gluten free breads and their textures but this was quite good. I would make it again.
MEG's RATING : D-EEEE-LICIOUS!