Found this recipe online and thought I would share this with you all. It is not Paleo but it is Gluten and Casein Free. I intend to make this bread on Thursday and will blog again about how it came out. I had to find a recipe that worked as I loved my mothers Irish Soda Bread. I hope this one works!
Gluten-Free and Dairy Free Irish Soda Bread is adapted from a recipe by Connie Sarros, “Leprechaun Bread” which appears in her cookbook, Wheat-Free, Gluten-Free, Reduced-Calorie Cookbook. This recipe makes a light, classic loaf of Irish Soda Bread with terrific flavor and texture.
If you tolerate dairy foods and can find it, serve Gluten-Free Irish Soda Bread with Kerry Gold butter- the rich, deep yellow, super creamy butter from Ireland.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
- 2 cups gluten-free all purpose flour mix ( I used Bob’s Red Mill Pizza Crust Mix with great results)
- 1/2 teaspoon salt
- 1 teaspoon gluten-free baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 tablespoon honey OR 1 tablespoon sugar
- 1 tablespoon cold dairy-free butter substitute, cut in small pieces (see note)
- 1/2 cup currants OR raisins
- 2 large, lightly beaten eggs
- 1 cup minus 1 tablespoon light, canned coconut milk (see note)
- 1 tablespoon apple cider vinegar
- 1 tablespoon gluten-free mayonnaise
- 2 teaspoons baking soda
- Extra gluten-free flour to shape dough
- Extra coconut milk to brush on loaf before baking
- Note: If you include dairy foods in your diet, use unsalted butter instead of dairy-free butter substitute and substitute buttermilk for the coconut milk. If using buttermilk, reduce the amount of apple cider vinegar from 1 tablespoon to 1 teaspoon.
Preheat oven to 375° F / 190° C
Line a small baking sheet with parchment paper or lightly grease.
Note: The key to preventing stickiness while shaping the bread loaf is to liberally flour a large cutting board (work surface) with gluten-free flour mix or white rice flour. Keep hands and loaf lightly floured while shaping!
- Sift all dry ingredients EXCEPT baking soda. Pour into a medium mixing bowl.
- Use hands to work cold butter substitute into flour mixture. Add currants.
- Add cider vinegar to coconut milk and pour into dry ingredients. Mix with an electric mixer to thoroughly blend.
- Add mayonnaise and lightly beaten eggs and mix just until combined. Add baking soda and mix to combine.
- Turn the thick, sticky batter onto a floured cutting board and shape the loaf into a round ball, about 6 inches in diameter.
- Use a sharp knife to cut an “X” on the top of loaf.
- Brush with coconut milk and allow to rest for 10 minutes. Brush with coconut milk again.
- Bake in preheated oven for 35 to 45 minutes or until the loaf is golden and done.
- Serve warm