Saturday, March 15, 2008
Secret Irish Soda Bread Recipe- Gluten free
My mother had this Secret Soda Bread recipe since we were little. She got it from her red-headed friend Mrs Morse. We always had it growing up and it is delicious. Last year was the first time I tried making a gluten free version (see below) I couldn't remember how I changed the recipe last year but I am kind of glad because this one looks more like the real thing and I really like how it tastes.
Ok so this is the big secret SHHHHHHH!!!! ..... it is.......sour cream. I have never seen sour cream in a soda bread recipe. I think in Ireland this technically may be called "freckle bread" because it is a little sweet and cakey.
I ended up using Tofutti milk-free sour cream because too much dairy makes me stuffy and sometimes gives me headaches. I still used buttermilk but I wonder if there is a dairy free substitute that would make it completely dairy free as well? That would be great. Oh I used Promise Activ dairy free butter instead of the real thing. I also used agave nectar because I try not to eat sugar. I think the agave makes it better- balances the dryness of the gluten free flour. I hope you like this as much as I do.
Secret Soda Bread Recipe- Gluten Free
1 1/2 tsp baking soda
3 tsp baking powder
1 tsp salt
1 beaten egg
3/4 cup agave nectar ( most Trader Joe's carry it now)
3 Tb melted butter ( I used dairy free Promise Activ)
1 cup Tofutti sour cream ( you could try regular)
1 cup buttermilk
+ 1 cup raisins
Preheat oven to 350 degrees. Grease a 10" round cake pan or an oven safe pot.
Combine and sift dry ingredients. In a separate bowl combine wet ingredients. Add wet ingredients to dry ingredients, stir well and mix in raisins. Bake up to and hour and 5 minutes or until golden brown and toothpick comes out clean. I baked mine a few minutes under an hour, but I used an 8" pot and made six muffins with the rest. (baked for 15 minutes)
Enjoy with black tea with a spot of milk and sugar :)
Update: Today I made the soda bread with regular sour cream and no xanthan gum. I decided it is better without xanthan gum. I also ran our of agave so I used mostly honey. The batter was not as thick with the regular sour cream and I had to cook the muffins 5 minutes longer (20 minutes) the bread I cooked for exactly and hour.
We haven't tasted the loaf yet but W liked the muffins these muffins better. Fine with me, now I have the other loaf all to myself! It's so nice to have somewhat of an appetite back! Yay!
My mum made her own version - closer to the real thing, with real sour cream and sugar and butter. She said it was a little dry and it probably would taste better with the liquid sweetener. She said she wishes it rose more like the real thing. I have to agree it -doesn't rise nearly as much as the real thing. I think it's still really tasty
Tonight or tomorrow W is going to try to talk about our first experience visiting Ireland as far as gluten free food is concerned..Lots of Pictures!