On St Patrick’s Day, everyone is Irish (or thinks they’re Irish). And despite the fact that I am not Irish and, until this week, had never tasted Irish Soda Bread, I decided it would be fun to give some new recipes a try.
For my soda bread fix, I used a recipe by Elizabeth Barbone of Gluten-Free Baking 101. The recipe’s main attraction is its simplicity. Described as a “quick bread”, it took about 20 minutes to prepare before going into the oven. I only made a few changes, adding cinnamon and nutmeg and leaving out the caraway seeds. Though the batter was suspicious at first (VERY thick, like a cookie dough!), I was really happy with the result. In my opinion, this version of soda bread acts a dessert or sweet breakfast cake, but can be made savory if you want to eat it as a snack (see variation ideas below). Enjoy!
Irish Soda Bread
(adapted from a recipe by Elizabeth Barbone)
3 1/2 cups white rice flour
1/2 cup sweet rice flour
1/4 cup cornstarch
1/4 cup potato starch
5 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1/2 teaspoon xanthan gum
2 teaspoons nutmeg
2 teaspoons cinnamon
1 cup (2 sticks) butter, softened
2 large eggs
1 cup granulated sugar
2 cups buttermilk
1 1/2 cups raisins
Preheat oven to 350 degrees. Grease a 9-inch springform pan.
In a medium bowl, whisk together dry ingredients. In a large bowl, cream butter, eggs and sugar with a hand mixer until light and fluffy, about 1 minute. Add half of the dry ingredients and mix. Next, add the buttermilk. Fold in the remaining dry ingredients and raisins.
Pour batter into springform pan and spread evenly. Bake 1 to 1 1/2 hours or until a cake tester comes out clean. Allow 10 minutes to cool before eating.
It also makes a great French Toast!