Kayleigh here. On our recent trip to
Ireland, Jason and I both fell in love with the warm, soft brown bread served
with most meals. While 'Irish Soda Bread' can be found on almost every recipe blog
around St. Patrick's Day, it seems this whole-grain, molasses-sweetened
counterpart gets no love online. Going off our memories of the taste (and
having seen the ingredients in a bread mix once), we set about recreating this.
This bread is definitely best when served warm and fresh alongside a hearty breakfast or sopping up a thick stew. If you have any left over after the first day, I suggest pre-slicing the rest of loaf and freezing it. The bread quickly dries out if left in the refrigerator, and the lack of preservatives makes it last a few days at best on the countertop.
Ingredients:
1 Cup Brown Rice Flour
1/2 Cups Sweet Rice Flour
1/2 Cups Buckwheat Flour
1 Cup Tapioca Starch
2 ts Xanthan/Guar Gum
1/2 ts Salt
1/3 Cups Rolled Oats (or other gluten free hot cereal like quinoa or brown rice flakes)
1/4 Cups Milled Flax Seeds
3 ts Baking Powder
1 1/2 ts Baking Soda
2 TB Molasses
3 Eggs
3 TB Butter, softened
2 ts Apple Cider Vinegar
1 1/2 Cups Milk
Directions:
1) Combine all ingredients from Brown Rice Flour to Baking Soda in one bowl, and the remaining ingredients in another, then mix both together. Mix thoroughly, to get out all the lumps.
2) Pour into a greased bread pan, then bake at 350 degrees F for 45 minutes to one hour, until the top is browned and an inserted toothpick comes out clean. Alternately, you can use a breadmaker on the 'quick bread' setting.
This bread is definitely best when served warm and fresh alongside a hearty breakfast or sopping up a thick stew. If you have any left over after the first day, I suggest pre-slicing the rest of loaf and freezing it. The bread quickly dries out if left in the refrigerator, and the lack of preservatives makes it last a few days at best on the countertop.
Ingredients:
1 Cup Brown Rice Flour
1/2 Cups Sweet Rice Flour
1/2 Cups Buckwheat Flour
1 Cup Tapioca Starch
2 ts Xanthan/Guar Gum
1/2 ts Salt
1/3 Cups Rolled Oats (or other gluten free hot cereal like quinoa or brown rice flakes)
1/4 Cups Milled Flax Seeds
3 ts Baking Powder
1 1/2 ts Baking Soda
2 TB Molasses
3 Eggs
3 TB Butter, softened
2 ts Apple Cider Vinegar
1 1/2 Cups Milk
Directions:
1) Combine all ingredients from Brown Rice Flour to Baking Soda in one bowl, and the remaining ingredients in another, then mix both together. Mix thoroughly, to get out all the lumps.
2) Pour into a greased bread pan, then bake at 350 degrees F for 45 minutes to one hour, until the top is browned and an inserted toothpick comes out clean. Alternately, you can use a breadmaker on the 'quick bread' setting.
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