I went straight from the airport to a hotel with my mother and sisters. How nice to be able to tell the staff at the hotel that we had a number of celiacs in the party and then forget about it for the weekend. At every meal, gluten free bread rolls were placed at our table and every waiter and waitress was knowledgeable about what on the menu was gluten free and what could be adapted to make it gluten free.
After the weekend, I went home to visit my parents. Again, when we went out to eat at two local restaurants, we just let them know we were celiacs and gluten free food was readily available and delicious!
Finally, we went to the grocery store. Gluten free products were part of the normal inventory. A fresh bakery had a dedicated gluten free oven from which we bought a multi seed fresh loaf of bread and some freshly made hi fibre bread rolls. Fantastic!
The relaxing thing about the trip was not so much that gluten free food was available everywhere we went, but more that I never had to worry about somebody misunderstanding what I needed. That I could trust that what I received would be gluten free.
It is such a weight off your shoulders not to have to consider what you are going to eat, how they are going to prepare, whether it would be completely gluten free. To order something and enjoy it like a normal person was such a treat! I know that having celiac disease is a very mild problem to have compared to many other illnesses I could have, but it was so nice and relaxing to be almost normal for a couple of weeks.
As a recipe for this week, I am giving you a real Irish soda bread. A little late for St Patricks Day, but delicious any time!
White Soda Bread
10 oz rice flour
4 oz tapioca flour (or 14 oz of gluten free flour mix)
2 oz dried milk
1 tsp bread soda
1 heaped tsp gf baking powder
1 tsp salt
1 tsp xanthan gum
2 Tblsp sugar
1 egg, lightly beaten
10-12 fl oz buttermilk
Preheat oven to 450 degrees F. Sift all the dry ingredients together into a large bowl. Lightly whisk the egg and buttermilk together.
Make a well in the center of the dry ingredients and pour in most of the egg and buttermilk at once. Using one hand, with your fingers stiff and outstretched (like a claw), stir in a full circular movement from the center to the outside of the bowl in ever-increasing circles, adding a little morej buttermilk if necessary. The dough should be softish but not too wet and sticky.
The trick with white sode bread is not to over-mix the dough. Mix it as quickly and as gently as possible. When the dough all comes together turn it out onto a rice-floured work surface.
Wash and dry your hands. With rice-floured finglers, roll lightly for a few seconds - just enough to tidy it up. Pat the dough into al round, pressing to about 2 inches in height.
Place the dough on floured baking tray. With a sharp knife cut a deep cross in it. Bake in the oven for 5 minutes, then reduce the temperature to 350 degrees F for a further 25-30 minutes or until cooked. If in doubt, tap the bottom of the bread. If it is cooked, it will sound hollow. Cool on a wire rack.
Note: Soda bread is best served the day it is made. However, it tastes great toasted the next day. Any bread left over on the third day can be made into breadcrumbs.
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