Mom's-Slightly Modified-Irish Soda Bread

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Makes 8 Thick Slices

3720

My Mom served this traditional Irish bread lightly toasted with a slathering of soft butter and a generous dollop of strawberry jam.

3 cups Bob's Red Mill Gluten-Free all-purpose flour

½ cup buckwheat flour

1 tsp. baking powder

¾ tsp. salt

½ cup golden raisins

1½ cups buttermilk

  1. Preheat oven to 425°F. Line baking sheet with parchment paper.
  2. Whisk together flours, baking powder, and salt in large bowl. Stir in raisins. Add buttermilk, and stir with fork until clumps form. Gather dough into a ball, and place on lightly floured surface. Knead gently until dough just holds together, about one minute. Shape dough into round loaf about 6 inches across and 2 inches high, and place on parchment-lined baking sheet. Using sharp knife, cut a large "X" into top of loaf, about one inch deep.
  3. Bake until loaf is golden brown and sounds hollow when tapped on bottom, about 35 minutes. Transfer to rack, and cool.

per slice: 258 cal; 8g pro; 2g total fat (1g sat fat); 52g carb; 4mg chol; 119mg sod; 3g fiber; 9g sugars

Related article:Gluten-free Flour Power

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