Gluten Free Dairy Free Irish Soda Bread
January 27, 2015
I’ve always loved Irish soda bread. It’s dense, filling, and simple. You can eat it with butter or dip it in soup (as my husband prefers). Some people think it’s supposed to be sweet and have raisins in it or carraway seeds. Real soda bread is just flour, buttermilk, salt, and baking soda. This recipe is adapted from the cookbook of Irish favorites I toted back from Ireland.
- 2 cups non-dairy milk (I used unsweetened almond milk) soured with 1 tsp lemon juice and 1 tsp apple cider vinegar (you can use 2 tsps of either of them, I just find the blend to give the best buttermilk flavor for non-dairy purposes)
- 4 cups Jeanne’s Gluten Free all purpose Mix
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp xanthan gum
- Preheat oven to 450 degrees.
- Add the vinegar and lemon juice to the milk and give it a stir before setting it aside to sour.
- Sift the flour, baking soda, salt, and xanthan gum together.
- Add the soured milk, working quickly to stir together a soft dough.
- Form it into a ball about the thickness of your fist and place into a greased dutch oven (I use my Le Creuset enameled cast iron).
- Cut a shallow x across the top.
- Cover and bake near the top of the oven for 30-45 minutes.
- When properly baked, the loaf should sound hollow when thumped from the bottom.