The finished Irish soda bread. Photo: CC-slgckcg
The season of green is upon us once again and a Saint Patrick’s Day celebration wouldn’t be complete without a hearty piece of Irish soda bread. Reminiscent of a large scone, this recipe yields delightfully sweet bread. My Irish friends tell me a good crumbly piece of “Leprechaun Bread” goes great with a sharp cheddar cheese. I think a dab of butter and sprinkle of cinnamon is a nice topper as well.

Ingredients:
1 cup brown rice flour
⅓  cup tapioca flour
⅓  cup potato starch
1 teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon unflavored gelatin
½ teaspoon nutmeg
⅔ cup buttermilk
6 tablespoons melted butter
1 tablespoon honey
1 egg, beaten
½ cup raisins or currants, soaked in hot water for 10 minutes

Directions:
Preheat oven to 350° F and line a standard loaf pan or baking dish with parchment paper.

In a large bowl, combine all dry ingredients until well-incorporated.

In a second bowl, stir together buttermilk, butter, honey, egg and soaked raisins.

Hollow out a small well in the dry ingredients and slowly pour in the wet mixture. Stir until combined and sticky. Form into a loaf and transfer to baking pan. Cook for 35-40 minutes until a knife inserted in the middle comes out clean.

Let cool and remove from parchment-line dish.

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