|Gluten-Free Irish Soda Bread|
I saw a recipe on Glutino’s Facebook feed yesterday and thought: "Oh yes, I need to make that."
I haven’t had soda bread in years. I used to bake it from scratch, nut-free of course, before going gluten-free for wheat intolerance in 2005. But I had all of the ingredients just laying around, waiting to be baked: orange zest, caraway seeds, eggs, milk, yogurt, oil and a safe-for-me pancake mix, King Arthur Gluten Free Pancake mix (free from the top 8 allergens).
I baked according to Glutino’s recipe, doing half milk and plain zero fat Greek-style half yogurt, and in an hour this beauty was done.
Gluten-Free Irish Soda Bread
Adapted from Glutino’s recipe
1 box (15 ounces) safe for you Gluten-Free Pancake Mix
2 large eggs
¾ cup low-fat Lactaid milk (I did a half mix of Greek yogurt)
2 tablespoons organic olive oil
¾ cup raisins
2 teaspoons caraway seed
2 teaspoons grated orange rind
1 tablespoon oil to brush top of bread
Preheat oven to 350 F. Lightly oil an 8-inch cake pan. Set aside.
In a large bowl, mix all wet ingredients together plus caraway seeds and raisins. Add the dry pancake mix to the wet mixture. Mix until it comes together, you may need to use your hands. Spread into prepared cake pan. Brush with 1 tablespoon oil. Bake 35-40 minutes or until top is brown. Cool slightly. Cut into wedges and enjoy.
The verdict: a little dry (it's not like a tea bread, but it's more bready than cakey) but that's how this bread always is to my recollection. Some butter and Bonne Maman apricot jam made it truly spectacular.
I'm officially ready for St. Patrick's Day!