Being Irish and Gluten-Free

Every Saint Patrick’s Day, there is a “leprechaun” who turns the morning milk a bright shade of green in my neighbors fridge. All the little kids in the family are still shocked to see it each year. I don’t usually make much of Saint Patrick’s Day, but I do have a bit of old Irish blood in me. Last night I went to an Irish whiskey tasting event (Bushmills… yum) and have been craving a piece Irish soda bread ever since. I found a recipe for gluten-free Irish soda bread in Annalise G. Roberts’ Gluten Free Baking Classics, which I tweaked a bit to meet my tastes. Freshly warm out of the oven, it was perfect slathered in butter and honey with my afternoon tea, and made me feel happy to be (even just a little bit) Irish, and Gluten-Free. 

Gluten Free Irish Soda Bread
Makes 1 6 inch loaf 

2 cups Brown Rice Flour Mix (2 parts brown rice flour, 2/3 parts potato starch, and 1/3 parts tapioca flour)

2 Tbs sugar
2 Tbs buttermilk powder
2 tsp baking powder
1 tsp baking soda
¾ tsp xanthan gum
½ tsp salt
¾ cup golden raisins
1 tsp caraway seeds
¾ cup water
3 Tbs canola oil
1 large egg

Preheat oven to 350?

Lightly butter an 8-inch cake pan and dust with flour.
In a large bowl, combine flour, sugar, buttermilk powder, baking powder, baking soda, xanthan gum, and salt, then mix in raisins and caraway seeds until well coated.
In a small bowl, whisk together water, oil, and egg until well blended.
Add liquids to dry ingredients and mix with a spoon until well combined.
Using your hands (and adding more flour if sticky), carefully shape dough into round, then place in the center of the prepared pan and push the edges down so the dough is in the shape of a dome, with about 1 inch of space between the dough and the edges of the pan.
Use a sharp knife to cut a cross in through the center of the mound of dough, edge-to-edge, cutting through almost to the bottom of the pan.
Bake until bread is a rich golden brown and a toothpick inserted in the center comes out clean, about 35mins.
Cool on a wire rack before serving.