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    Scott Adams

    Irish Soda Bread (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    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
    2 ½ teaspoons of xanthan gum
    1 teaspoon of salt
    1 teaspoon of gluten-free baking soda
    ½ cup raisins



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    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
    1/3 part tapioca flour or 1 cup or ½ cup

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    An excellent recipe. The only adjustment made this morning was 1 cup oat flour and 2 cups brown rice flour. This baker doesn't like to bake with white flours and I have altered many recipes using oat and brown rice together. The xanthan gum amounts remain the same.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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