Irsh Soda Bread (Gluten-Free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 134.2
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 258.5 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 0.0 g
- Protein: 2.7 g
View full nutritional breakdown of Irsh Soda Bread (Gluten-Free) calories by ingredient
Introduction
If you have visited Ireland, or attended any Irish event, you may have partaken in Irish soda bread and know how delicious it is.However, if you have celiac disease or an intolerance to wheat or gluten, you cannot eat this bread no matter how much you love it.
Well, gluten-free Irish soda bread is a perfect alternative.
This bread is a cinch to make, takes very little time, and the aroma of baking Irish soda bread bursts through your house!
There are also other benefits to making this bread.
First, this bread is lactose free for those who cannot tolerate lactose in dairy products.
Secondly, all the ingredients in this recipe are measured in grams for those who weigh their food and log meals.
Finally, all the ingredients used in this recipe are simply good food.
Gluten-free Irish soda bread is a perfect snack with a hot cup of tea, and it goes well with any meal.
The top of the morning to you as you enjoy this delicious bread! If you have visited Ireland, or attended any Irish event, you may have partaken in Irish soda bread and know how delicious it is.
However, if you have celiac disease or an intolerance to wheat or gluten, you cannot eat this bread no matter how much you love it.
Well, gluten-free Irish soda bread is a perfect alternative.
This bread is a cinch to make, takes very little time, and the aroma of baking Irish soda bread bursts through your house!
There are also other benefits to making this bread.
First, this bread is lactose free for those who cannot tolerate lactose in dairy products.
Secondly, all the ingredients in this recipe are measured in grams for those who weigh their food and log meals.
Finally, all the ingredients used in this recipe are simply good food.
Gluten-free Irish soda bread is a perfect snack with a hot cup of tea, and it goes well with any meal.
The top of the morning to you as you enjoy this delicious bread!
Number of Servings: 12
Ingredients
-
300 grams Cup 4 Cup Gluten Free Flour
25 grams Sugar Raw
.5 tsp Baking Soda
1 tsp Salt, Table Salt
25 grams Salted Butter
.9 cups Lactaid Fat Free Milk
52 grams Large Egg Raw
100 gram(s) Currants
Tips
Depending on oven, cooking times may vary.
Directions
Preheat oven to 375. Either line a baking sheet with parchment paper, or use an ungreased cast iron skillet.
Combine flour, baking soda and salt in a bowl. Cut the butter into the mixture and use a sifter or mixer on low speed and work until the dough resembles corn meal.
In another bowl, beat the buttermilk and egg. Slowly add the flour while still mixing at low speed. Combine the currants with one teaspoon of Cup 4 Cup flour and mix into the dough. At this juncture, the dough will be wet and sticky.
Transfer the dough onto a well-floured work surface, flour your hands, and form the dough into a round loaf. Place the loaf on the baking sheet or cast iron skillet and cut a small X on the top of the bread with a knife.
Bake for 45 to 60 minutes, or until a knife comes out clean and the bread springs back when tested. Cool on a baking sheet for ten minutes. Serve warm or at room temperature.
Serving Size: 12 servings (weigh loaf and cut into 12 servings. Each piece will be Approximately 75 grams cooked.
Combine flour, baking soda and salt in a bowl. Cut the butter into the mixture and use a sifter or mixer on low speed and work until the dough resembles corn meal.
In another bowl, beat the buttermilk and egg. Slowly add the flour while still mixing at low speed. Combine the currants with one teaspoon of Cup 4 Cup flour and mix into the dough. At this juncture, the dough will be wet and sticky.
Transfer the dough onto a well-floured work surface, flour your hands, and form the dough into a round loaf. Place the loaf on the baking sheet or cast iron skillet and cut a small X on the top of the bread with a knife.
Bake for 45 to 60 minutes, or until a knife comes out clean and the bread springs back when tested. Cool on a baking sheet for ten minutes. Serve warm or at room temperature.
Serving Size: 12 servings (weigh loaf and cut into 12 servings. Each piece will be Approximately 75 grams cooked.