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Irish Soda Bread (Gluten-Free)

This recipe comes to us from Pat Mazza.

3 cups of GF(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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1 Response:

 
jlt
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
17 Mar 2011 5:09:59 AM PDT
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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You could certainly try. Just remember that, if the mix doesn't have xanthum gum, you may need a little.

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