Gluten Free Irish Soda Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
14 serving Bob's Red Mill Almond Flour - per 1/4 Cup 4 serving Bob's Red Mill Gluten Free 1 to 1 Baking Flour 36 tsp Sugar in the Raw (Turbinado Sugar) 3 tsp Leavening agents, baking powder, low-sodium .75 tsp Baking Soda 4 tbsp GV Organic Ground Flax Seed 0.25 cup JJ Paleo Protein Powder 2.5 cup (not packed) Raisins 2 tbsp Caraway Seed .25 cup Butter, salted 3 large Egg, fresh, whole, raw 6 tbsp Bob's Red Mill Sweet Buttermilk Power 1 tbsp Xanthum Gum - Bob's Red Mills (1TB,9g) .083 =.25ts (by CORLISSTRIEDIT)
-Set out 3 eggs and stick of butter to bring to room temperature
-Preheat oven to 350 degrees
-Spray 13 by 9 glass pan with pam baking spray
-1st bowl 1.5 cups of buttermilk and the 3 eggs
-2nd bowl mix 3/8 cup of raw sugar,1T baking powder, 1 T of Xanthum, 1 t. salt, 1/4 c ground flax, 1/4 c protein powder
-Large mixing bowl place the soften butter, and with using sifter blend the flour and small bowl of dry ingredients on top of the stick of butter.
-Next use a pastry cutter blend the butter with the dry ingredients, blend until crumbly
-Add raisins and caraway seeds to the mixture and mix evenly
-Add wet ingredients to the dry mixture, if after blending the dough seems to wet add more almond flour, but no more than a 1/4 cup (There should be some moisture in the dough)
-Place dough in pan and spread gently to the edges. Use a spatula to smooth the top and make a large cross in dough.
-Put in the preheated oven and bake for 45 minutes
-Remove and place pan on cooling rack. While cooling you may want to sprinkle some sugar on top.
Serve by itself
OPTIONS: With a little bit of butter
and/or with some jam and whip cream
Serving Size: 26 4.5" by 1" pieces
Number of Servings: 1
Recipe submitted by SparkPeople user MMPHENS.
-Preheat oven to 350 degrees
-Spray 13 by 9 glass pan with pam baking spray
-1st bowl 1.5 cups of buttermilk and the 3 eggs
-2nd bowl mix 3/8 cup of raw sugar,1T baking powder, 1 T of Xanthum, 1 t. salt, 1/4 c ground flax, 1/4 c protein powder
-Large mixing bowl place the soften butter, and with using sifter blend the flour and small bowl of dry ingredients on top of the stick of butter.
-Next use a pastry cutter blend the butter with the dry ingredients, blend until crumbly
-Add raisins and caraway seeds to the mixture and mix evenly
-Add wet ingredients to the dry mixture, if after blending the dough seems to wet add more almond flour, but no more than a 1/4 cup (There should be some moisture in the dough)
-Place dough in pan and spread gently to the edges. Use a spatula to smooth the top and make a large cross in dough.
-Put in the preheated oven and bake for 45 minutes
-Remove and place pan on cooling rack. While cooling you may want to sprinkle some sugar on top.
Serve by itself
OPTIONS: With a little bit of butter
and/or with some jam and whip cream
Serving Size: 26 4.5" by 1" pieces
Number of Servings: 1
Recipe submitted by SparkPeople user MMPHENS.
Nutritional Info Amount Per Serving
- Calories: 5,535.9
- Total Fat: 274.1 g
- Cholesterol: 714.9 mg
- Sodium: 2,219.2 mg
- Total Carbs: 699.8 g
- Dietary Fiber: 88.8 g
- Protein: 149.1 g
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