GLUTEN FREE IRISH SODA BREAD

First things first, I have to tell you that this is not a picture of the Irish Soda Bread that I made on St. Patrick's Day - because that one was completely gone faster than I could reach for a camera. Yes, it was that good - or maybe we were just that hungry! And also, this is not "my" recipe, but I did make a few modifications to it. But my review is that this Irish Soda Bread was very fast and easy to make and delicious. It also did not have that sometimes tell-tale "gluten free after taste" or "weird texture". I think that this recipe will also make a very good scone. I will be working on that soon and will post my results. But without further delay - below is the recipe from Whole Foods and below that are the modifications that I made to the original. I hope you give it a try and enjoy!

Makes 1 loaf

This gluten-free version of the classic Irish soda bread is flavorful and crumbly, rather like an oversized scone, and best eaten within a day or two of baking.

Ingredients
2/3 cup rice flour

1/2 cup potato starch

1/4 cup almond flour 1/4 cup tapioca flour

1 tablespoon sugar

1 teaspoon baking powder

1 teaspoon baking soda 1 teaspoon xanthan gum

Pinch of ground cardamom

3/4 cup buttermilk

1/3 cup dried currants, soaked in hot water overnight and drained

3 ounces (3/4 stick) unsalted butter, melted

1 egg, beaten

Method
Preheat oven to 350°F. Put rice flour, potato starch, almond flour, tapioca flour, sugar, baking powder, baking soda, xanthan gum, and cardamom into a large bowl and stir to combine. Set aside. Put buttermilk, currants, butter, and egg into a second bowl and stir well to combine. Slowly pour buttermilk mixture over flour mixture and stir until combined. The batter will be sticky and thick. Spread batter into a greased and rice-floured 6-inch pan and bake for 30 minutes, or until a toothpick inserted in the center of the bread comes out clean. Slice bread and serve warm, or set aside to let cool to room temperature and serve.

Nutrition
Per serving (1 slice/57g-wt.): 160 calories (60 from fat), 7g total fat, 4g saturated fat, 3g protein, 21g total carbohydrate (1g dietary fiber, 3g sugar), 35mg cholesterol, 190mg sodium.

Here are the changes that I made (mostly due to lack of proper ingredients):

I did not have buttermilk so I used 1/2 C of plain, non-fat Greek yogurt mixed with 1/4 C. milk. And I did not have any currants so I used raisins. I did not soak them overnight but did let them sit in some very hot water for a few minute to just sort of "plump up". I also added a decent sized glob of honey since honey has moistening properties. I baked it in a 8" cake pan but next time will use something a little smaller for a little bit of a taller bread. I also think this recipe is sorely lacking salt and leaves it falling a little flat in taste (although that can be made up for with butter). Next time I will add about 1/4 teaspoon of salt.

It tasted great straight out of the oven and also toasted with a little butter and honey.