Gluten Free Irish Soda Bread

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.