G&C Free ~ Day #6: From the Land of Saints, Scholars and Leprachauns, I give you...

Irish Soda Bread!

 And what a success! I don't know that I've ever baked bread before, and certainly not bread that has no gluten, dairy, yeast, corn, eggs or soy.

I bought a fantastic GF cookbook from Costco recently called gems of gluten-free baking: breads & irresistible treats everyone can enjoy. The great thing is Wendy Turnbull, the author, developed a gluten-free flower mixture that makes your baking so similar to the wheat variety that we're all so used to. Though I find, GF is always lighter, but maybe that's just me, being intolerant and all.

Firstly, her flour, which she calls GEMS flour:

2 3/4 cups brown rice flour
2/3 cup sweet white sorghum flour
1/3 cup  amaranth OR buckwheat OR gluten-free oat or teff flour
3 tbsp chickpea OR millet OR soy OR quinoa OR white/red/black bean flour

The two first flours are essential, the second two are up to you. Mix these together and shazzam! You have a gluten-free all-purpose flour. You can find all of these and the guar gum needed for the recipe at the Bulk Barn.

Finally, here is the anticipated recipe, as it appears in the book, with my substitutions to make it dairy free and such in blue:

Irish Soda Bread

Legends say the cross cut into the top wards off evil spirits

  • Brown rice flour for the pan
  • 1 cup GEMS flour (or Bob's Red Mill Gluten-Free All-Purpose Baking Flour)
  • 1/4 cup gluten-free quick oats
  • 2 tbsp ground flax
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp guar gum
  • 2 tbsp cold butter (or cocoanut oil), diced into small pieces or grated
  • 3/4 cup plain, low fat yogurt (or Amande Plain Creamy Cultured Almond aka almond yogurt)
  1. Preheat oven to 425 degrees Fahrenheit. Lightly grease baking sheet and sprinkle with brown rice flour in a 6-inch circle.
  2. in mixing bowl combine GEMS OR gluten-free all-purpose flour, oats, flax, baking soda, salt and guar gum.
  3. Mix in the butter OR cocoanut oil using pastry blender or fingers until blended (a fork works just fine too, and the butter/oil doesn't have to be that cold either).
  4. Stir in yogurt, mixing enough to form soft ball.
  5. Turn dough out onto lightly floured pan and gently pat into 6-inch disk.
  6. With a sharp knife cut a cross 1/2 inch deep in the centre of the disk. Sprinke top with a little rice four.
  7. Bake about 20 minutes.
  8. Best served directly out of the oven.
Copyright  (c) 2008, 2010 by Wendy Turnbull

Randomly, I recently also made gluten-free muffins from a mix by el Peto. Put in bananas and chocolate chunks. Be careful you put ingredients in the amounts suggested. I put less bananas I think and there was a pleasant aftertaste I suspect from baking soda. Otherwise, light, fluffy and yummy!


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