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    Irish Soda Bread (Gluten-Free)


    Jefferson Adams

    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.


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    Ingredients:
    1 cup brown rice flour
    ¼  cup tapioca flour
    ¼  cup potato starch
    1 teaspoon xanthan gum
    1 teaspoon baking powder
    ½ teaspoon baking soda
    ½ teaspoon unflavored gelatin
    ½ teaspoon nutmeg
    ¼ 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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    My 2 daughters both have celiac so having birthday parties was tough at first getting the cakes to taste good enough for parents and kids to eat. I have over come that and I now get requests from non-celiac children to make their cakes. Our allergies at first was tough for the family to adapt to. They didn't understand how sick we can get and weren't really open to making an alternate dish for us to eat. That too since has been better and now everyone knows they need to have one dish for us and I as well bring a cooler everywhere I go. My oldest will be in 1st grade this fall and I am sure I will have issues with her lunches etc. I am going to talk to them this summer before she goes.

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  • About Me

    Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for Examiner.com, and provided health and medical content for Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

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    Scott Adams
    This recipe comes to us from Pat Mazza.
    3 cups of gluten-free(Betty Hagman) Flour Mix **
    1 egg
    1 tablespoon gluten-free baking powder
    2 cups of buttermilk
    1/3 cup of sugar
    ¼ cup melted butter
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    1 teaspoon of salt
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    ½ cup raisins
    Preheat oven to 325F. Grease a loaf pan. Sift dry ingredients together. Whisk milk and egg together, and then add to dry ingredients. Add butter and mix until combined, do not over mix. Add more buttermilk if it seems too dry. Put in prepared pans and bake 50-55 minutes. Check to see if done wit a toothpick and the top is brown. Put pats of butter on top while still hot, if desired.
    **The gluten-free mix is from the Betty Hagman books:
    2 parts white rice flour or 6 cups or 3 cups
    2/3 parts potato starch flour or 2 cups or 1 cup
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