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!
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
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Combine flours, baking powder, baking soda, salt, and sugar in a large mixing bowl.
Combine milk and vinegar. Remove about 3 Tablespoons of liquid mixture and set aside for later use.
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.
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.
Add melted butter or oil to the reserved “buttermilk” liquid. Using a pastry brush, lightly wash the dough with liquid.
Bake until slightly golden, about 30 minutes. Allow to cool completely before slicing.