When a recipe is really good, and I mean really good, I invite others to share it on my blog. Such was the case with Chef Patrick Auger’s gluten free Irish Soda Bread recipe.
I tried this easy recipe myself and can attest to its yumminess. My photographs should also help convince you that this recipe is the real deal. Not overly dense like some soda breads, with just the right amount of sweetness and a lovely crust. I’m in soda bread heaven!
Chef Patrick baked his in a 10-inch cast-iron pan; I chose a smaller spring-form pan so that my bread would be taller. Use what you have and bake longer if the pot is smaller because your loaf will be taller, needing more time to bake all the way through.
If you’re lucky enough to have any left over a few days after you bake this delightful loaf, delight your family by making gluten free Irish Soda Bread French Toast!
(Does that make it Irish French Toast or French Irish Toast??)
Preheat oven to 375° with a rack set in lower third of oven. Lightly spray with cooking oil an 8, 9 or 10-inch round cast-iron skillet, spring-form or round baking pan; set aside.
In a small bowl, add apple cider vinegar to 1/2 cup of milk and set aside to curdle. If it is necessary to add more milk to the dough later, simply add additional un-curdled milk.
In a large bowl, whisk together the gfJules™ flour, sugar, baking powder, baking soda, and salt.
Using a pastry cutter or a paddle attachment on a stand mixer, cut the butter into the bowl with the flour mixture until a fine pebbly meal is made. Add yogurt, curdled milk, raisins and seeds (if using) and beat until a sticky dough is formed. If the dough is dry or at all crumbly, add more milk (up to ¼ cup) and mix until the dough holds together well and resembles scone dough – sticky, thick and slightly wet.
Scoop dough into prepared skillet or pan, then flour your hands well with gfJules™ flour and pat the dough to form it into a mound in the center of the pan, or use a bench scraper, if you prefer. Dip a large, sharp knife in water, then score an "X" into the center of the mounded dough.
Bake until golden brown and a toothpick or skewer inserted into the center down to the bottom comes out clean, about 1 hour. If the top begins to brown too quickly, loosely cover with a piece of aluminum foil. NOTE: if making in an 8 or 9-inch pan, it may be necessary to bake longer for the entire loaf to cook through, so cover with aluminum foil after one hour to prevent over-browning.
Once fully cooked, transfer to a wire rack to cool before slicing.
Yield: 1 loaf
This recipe was featured on Gluten Free Wednesdays!