Cut into a warm loaf of gluten-free Irish soda bread this Saint Patrick’s day, and share in this crusty goodness together. It’s perfect served hot with butter and jam. (Recipe from Betty Crocker)
PrintIrish Soda Bread
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Cut into a warm loaf of gluten-free Irish soda bread this Saint Patrick’s day, and share in this crusty goodness together. It’s perfect served hot with butter and jam. (Recipe from Betty Crocker)
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Ingredients
- 2 cups Betty Crocker All-Purpose Gluten-Free Rice Flour Blend
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1/4 cup raisins
- 1/4 cup sugar
- 3 tablespoons butter, softened
- 1 egg
- 1 cup buttermilk
Instructions
- Heat oven to 450 degrees Fahrenheit. Grease cookie sheet with shortening or cooking spray.
- In medium bowl, stir together flour blend, baking soda, baking powder, salt and xanthan gum. Stir in raisins and set aside.
- In large bowl, beat sugar, butter, and egg with electric mixer on medium speed for about 2 minutes, or until light and fluffy.
- Gradually stir in flour blend mixture alternately with buttermilk, beginning and ending with flour blend mixture.
- Place on surface lightly sprinkled with flour blend. Knead gently 4 or 5 times.
- Place dough on cookie sheet; pat into circle about 1 1/2 inches thick. With sharp knife, cut X across loaf about 1/2 inch deep.
- Bake for 5 minutes; reduce heat to 350 degrees Fahrenheit, and bake 25 minutes longer, or until golden brown and bottom sounds hollow when tapped.
- Remove from pan to cooling rack. Cool completely before slicing, about 4 hours.
- Serve with butter and jam, if desired.
