St. Patrick’s Day always meant slices of this delicious, doughy bread in my house to accompany the Irish music and green adornments. My mother tried hard to replicate her father’s lost recipe and produced an excellent version. I’ve modified my mother’s Irish Soda Bread recipe to create this gluten and dairy free version.
Prep Time
20 minutes
Cook Time
35 minutes
Serves
12
Ingredients
- 2 cups gluten free oat flour
- 1 ½ cup brown rice flour
- ½ cup potato starch
- 1 tsp baking powder
- ¼ cup organic cane sugar
- 1 tsp sea salt
- 2 cups organic raisins
- 1 egg
- 1 tsp baking soda
- 1 ⅓ cup coconut, oat, or soy milk
- 1 tsp vinegar
- ¼ cup coconut oil
Steps
1
Preheat the oven to 350 F. Mix the flours, starch, baking powder, sugar and salt in a large bowl. Add the raisins and mix well.
2
Add the coconut oil to the flour mixture and blend using a fork or your hands till the mixture is the consistency of sand.
3
In a second large bowl, beat the egg lightly. Add the vinegar to the coconut milk and mix till blended then add to the egg. Add the baking soda and mix well.
4
Add the egg mixture to the flour mixture and blend till a sticky dough forms. Turn out onto a floured (oat or rice flour) surface and knead till the dough can be shaped into a ball. A bit of effort may be needed to incorporate all of the flour mixture into the dough.
5
Place the dough on a baking sheet and flatten slightly to form a round loaf. With a sharp knife, make an X in the center of the top of the loaf to ward off Leprechauns. Bake for about 35 minutes or until golden brown and the bread yields gently to the touch and the center no longer looks wet. Let cool on a rack before slicing into thick slices. Serve with vegan butter or more coconut oil.
