Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
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.
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
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.