Irish Soda Bread

IRISH SODA BREAD

With St. Patrick’s Day just around the corner, I’m very excited to share my recipe for Irish Soda Bread. It’s gluten-free and dairy-free, but loaded with flavor just like it’s traditional cousin! Simply delicious topped with some Miyoko’s Vegan Butter or Strawberry Jam!

I feel luckier already! I hope you will, too!

Ingredients:

  • 1 C Sorghum Flour

  • 1/2 C Brown Rice Flour

  • 1/2 C Amaranth Flour

  • 1/2 C Arrowroot Starch

  • 2 tsp Baking Powder

  • 1 tsp Baking Soda

  • 1/2 tsp Sea Salt

  • 1/4 C Maple Sugar

  • 1 C Nut Milk (I used cashew)

  • 3 tsp Apple Cider Vinegar

  • 1/2 C unsweetened Raisins or Currants

  • 1/2 T melted Vegan Butter or Coconut Oil

Instructions:

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

  2. Combine flours, baking powder, baking soda, salt, and sugar in a large mixing bowl.

  3. Combine milk and vinegar. Remove about 3 Tablespoons of liquid mixture and set aside for later use.

  4. Add the remaining liquid and the raisins to the mixing bowl and combine with the flour to form a dough. Use your hands or a spatula to make sure all ingredients are well blended and form into a ball.

  5. Turn out ball of dough onto baking sheet and form into a slightly flattened mound. Use a sharp knife to slice a 1/2” X into the top center.

  6. Add melted butter or oil to the reserved “buttermilk” liquid. Using a pastry brush, lightly wash the dough with liquid.

  7. Bake until slightly golden, about 30 minutes. Allow to cool completely before slicing.