Personal Irish Soda Bread--A wee gluten-free treat

Personal Irish Soda Bread--A wee gluten-free treat

Erin Go Bragh! Slainte! Luck o’ the Irish, and all that.

It’s St. Patrick’s Day! A day to wear green or get pinched. A day to savor a pint with pals at the pub. A day to nibble on Irish Soda Bread.

Even though I’m not Irish, I love to make traditional corned beef with corned beef glaze and Irish Soda Bread once a year. It’s my own personal tradition, carried down from my Sicilian mother.

Whether or not you like corned beef, you probably like Irish Soda Bread. What’s not to like (other than the caraway seeds)? It’s basically a big scone. Absolutely delicious with a cup of good strong tea.

I’ve been gluten free for a little while. Most of the time it’s not that difficult, except for days like today. I was jonesing for an Irish Soda Bread to call my own. I fiddled with the recipe and came up with a wee version just for me. While this recipe is gluten- and dairy-free, you could easily substitute all-purpose flour, butter, and buttermilk.

This recipe is perfect for someone who wants to make Irish Soda Bread, but doesn’t want to make a giant loaf. Perhaps you’re cooking for one or two. Soda bread is great the day you make it, fantastic fresh out of the oven, but it’s one of those things that just doesn’t get better with age.

If you’re looking to add something Irish to your meal tonight, why not consider a little Irish Soda Bread?

As the Irish saying goes: A cabin with plenty of food is better than a hungry castle.

Personal Irish Soda Bread (Gluten-Free Dairy-Free)

1          C. gluten free flour

1          Tbsp. sugar

1          tsp. baking powder

½        tsp. baking soda

¼         tsp. salt

1          Tbsp. + 1 tsp. canola oil (or shortening)

¼         C. currants or raisins

½ – 1   tsp. caraway seeds (optional)

1          Egg, beaten

¼         C. + 1 T soy milk

Preheat oven to 350˚

Grease baking sheet.

Sift first five ingredients. Add oil or shortening; cut in with pastry blender or two knives until mixture resembles course crumbs. Stir in currants or raisins, and caraway seeds, if using. Add egg and soymilk. Stir until soft dough forms. Knead dough 10-15 times, form into 4” round, and place on baking sheet. Slice an “X” in top of dough with a sharp knife.

Bake 35 – 40 minutes, or until toothpick comes out clean.


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