St. Patrick's Day Offerings!

Luckily for us celiacs, the traditional St Patrick's Day dinner of corned beef, cabbage and mashed potatoes is totally, naturally gluten free.  However, many Americans like to have a slice of Irish soda bread with their dinner.

Here is the recipe I always use adapted from the Ballymaloe Healthy Gluten Free Eating cook book.  Remember there is no yeast in this recipe and so it relies on baking soda and buttermilk to give it lightness.  Once the wet ingredients have been added to the dry the baking soda starts to work and to get the best airy bread you must work fast and with a light touch.  Do not over mix or knead in any way or your bread will become tough.  Anyone used to making southern biscuits will know this.  Here goes and best of Irish luck!

White Soda Bread

14 oz gluten free flour mix

 (mine is rice flour, tapioca starch, potato starch to keep the white soda bread white)

2 oz dry milk powder

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon xanthan gum (if your flour mix contains xanthan gum just add 1/2 teaspoon)

2 Tablespoons sugar

1 egg, lightly beaten

10-12 fl oz buttermilk

Preheat the oven to 450 F.  Whisk all the dry ingredients together into a large bowl.  In a separate bowl whisk together the egg and the buttermilk.  Make a well I. The center of the dry ingredients and pour in most of the buttermilk mixture all at once.  Using one hand, with your fingers stiff and outstretched (like a claw), stir in a full circular movement from the center of the bowl to the outside in ever increasing circles, adding a little more buttermilk if necessary.  The dough should be softish but not too wet and sticky.

Mix as quickly and lightly as possible and as soo. As the dough all comes together turn it out onto a gf floured surface.

Wash and dry your hands.  With rice floured fingers, roll the dough lightly, just to tidy up the shape. Pat the dough into a round about 2 inches in height.

Place the dough on a baking tray lightly dusted with flour.  With a sharp knife cut a deep cross in it, letting the cuts go over the sides of the bread.

Bake in the oven for 5 minutes, then reduce temperature to 350F for a further 25/30 minutes or until cooked.  To check if it cooked, tap the bottom of the bread.  It will sound hollow when it is cooked.  Cool on a wire rack.

Enjoy!