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  • Jefferson Adams
    Jefferson Adams

    Irish Soda Bread (Gluten-Free)

    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
    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 earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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