Gluten-free Irish Soda Bread

St. Patrick’s Day is a few days away and I am beyond excited to share my gluten-free Irish soda bread recipe. If you follow me on Instagram, you may know that I have been testing out this recipe for weeks. I set a goal for myself to share this recipe in time for St. Paddy’s day. After many failed attempts, I was definitely getting discouraged. I swear I was close to tears this past Sunday when I finally got this recipe right. I am so proud of it. I called my mom right away with a mouth full of bread.

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Irish Soda Bread is supposed to an easy, throw together recipe. Its made of a few simple ingredients that were considered common in Irish households when this bread first came to be. I also learned that traditional Irish soda bread is plain – no raisins! Now that I got my recipe down pat, I do think it is pretty simple, but I am not sure how common it is to find buttermilk in someone’s fridge.

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I haven’t had Irish soda bread in about 7 years, so I wasn’t sure what it should taste like. I started off with Ina Garten’s Irish Soda Bread recipe {substituting all purpose flour for GF flour} and it did not turn out well. Ina is amazing, so I am sure her recipe turns out great with regular all-purpose flour. I also tried a recipe that I received from someone who came to my bridal shower. I am all for experimenting when I am cooking, but doing the same with baking was a big challenge. This was also my first attempt ever at Irish soda bread.

My first few attempts lead to very dense bread that hardly resembled Irish soda bread. I wasn’t sure if it was due to my oven {which is gas}, the flour or my technique. I first noticed improvements when I chilled the butter, buttermilk and egg. Next, I saw improvement the longer I chilled the dough before baking. But the biggest improvement came from my choice of flours. King Arthur’s Measure for Measure flour was a game changer! I highly recommend using this flour for my recipe. It totally changed the texture of my bread.

I had been using Bob’s Redmill 1:1 flour {which has worked great in other recipes} but I found that it was what cause my bread to be dense and not bake evenly. I changed up the baking temperature and bake time, but it never seemed to bake correctly. Regardless of the flour this bread bakes with a lot of cracks, so I didn’t find it necessary to score the dough with an “x” before baking it {I tried that too}.

If you try my recipe, I would love to know! Please leave a comment below or on my Instagram @themissalyss.

Disclaimer: I am participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. All opinions/recommendations are my own.

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Gluten-free Irish Soda Bread

  • Difficulty: easy
  • Print

Ingredients

1 cup butter milk (very cold)
1 egg (very cold)
2 tbsp unsalted butter, cubed (very cold)
2 cups gluten-free flour blend
1/8 cup coconut sugar
5/8 tsp baking soda
3/4 tsp salt
1/2 cup raisins

Directions

– Dice butter into small cubes (about 1/4 inch) and place in a small bowl.
– Beat egg in buttermilk with a fork.
– Place in butter and buttermilk mixture in the freezer for about 10 minutes to chill while you prepare dry ingredients. Do not let it freeze!
– In a stand mixer combine dry ingredients on low speed, adding raisins last.
– Slowly added buttermilk mixture and butter on low speed. Combine well, but don’t over mix. Dough should be sticky.
– Turn dough out onto floured surface (flour your hands too), lightly kneading dough to form a ball. Do not score with “x”
– Chill dough in fridge for at least 1 hour.
– Pre-heat oven to 400 degrees.
– Once oven is ready, place dough on a parchment lined baking sheet and place in oven.
– Bake for 20 minutes at 400 degrees then turn heat down to 350, baking for another 30 minutes.
– Test bread with toothpick. Once it comes out clean, allow bread to cool slightly then transfer to cooling rack. Allow bread to cool for at least an hour before cutting.
– Serve plain, with powdered sugar or with Irish butter.

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Quick Breads for Dinner and Dessert

I have been following a gluten-free diet for about 3.5 years and I haven’t had too many successful baking attempts. I have found it relatively easy to adapt non-baking recipes to accommodate a gluten-free lifestyle. Baking is tricky because all of the ingredients need to be precisely measured. Gluten-free baking is even trickier because GF flours do not behave the same as traditional flours.

Earlier this week while enjoying some much needed down time on my Christmas vacation I caught a great episode of Kelsey Nixon’s show Kelsey’s Essentials on the Cooking Channel. During this episode she FLEW through about 5 quick bread recipes. Kelsey’s Rapid Roll recipe was so simple I had to give it a try especially because I had family coming for dinner that night. You can use 1 batch of this recipe to make two different rolls – dinner rolls and cinnamon buns. I made a few tweaks and was blown away by how delicious both rolls turned out. All 6 of my non gluten-free guests were impressed by how delicious these rolls turned out as well.

The dinner rolls definitely had a cornbread like taste due to my GF flour substitute. Regardless, the rolls had a great texture and just the right amount of sweetness from the honey. The rapid roll recipe on the Cooking Channel site is not as detailed as Kelsey’s instructions during her episode, so I definitely recommend watching it before you give this a try.

Kelsey’s Rapid Roll Recipe

My changes:

Due to lack of preparation, I let my yeast sit for 10 minutes. To convert this recipe to gluten-free I  replaced all-purpose flour with Bob’s Red Mill Gluten-Free 1-1 Flour Mix (I used 5 cups in my dough and at least a half cup for dusting). Kelsey’s dough doubled in size in 20 minutes, but it took mine an hour to grow. I believe this is due to the nature of gluten-free flour. My batter was also on the wet side, so it required a generous amount of flour for dusting. After forming a uniform ball of dough, I divided my dough in half with a bench scrapper and set one half aside for later. Using my bench scrapper I divided the dough into 12 pieces. Since the consistency was a bit off I wasn’t able to form the “belly button” shape Kesley mentions in her show. When my rolls were ready for the oven I baked them at 350 degrees on convection because I had the rest of my dinner in the oven. I didn’t have cream cheese on had for the cinnamon bun frosting, so I had to make due with the ingredients I had available.

Cinnamon Bun Frosting

1.25 cups of confectioners sugar

4 TBSP milk

2 TBSP melted butter

1 tsp vanilla extract

Try this recipe out and let me know what you think!

P.S. – I need to work on my blogging photos. I have a Samsung SLR NX10 with an 18-55 mm zoom lens. Any suggestions?

xo Miss Alyss

Simple Homemade Guacamole!

Quick & easy guacamole!

Ingredients
– 1/2 medium red onion (diced)
1/2 medium tomato (diced)
– 3 avocados
– cilantro to taste (minced)
– juice of one small lime
– 2 tsp. garlic salt

Directions

Dice onion, tomato and mince cilantro.  Scoop out avocados into a small bowl and mash. Immediately, squeeze lime on the avocados and mix to prevent the avocados from turning. Last, mix in the onions, tomato, cilantro and garlic salt.