Irish Soda Bread
Makes approximately six (6) servings
Ingredients
2 Cups GF all-purpose flour* (I use King Arthur Gluten Free Measure for Measure Flour or Better Batter Original All Purpose Flour Blend)
1⅛ tsp baking powder
½ tsp baking soda
¼ tsp kosher salt
⅛ tsp cream of tartar
¼ Cup + 2 Tbsp granulated sugar
3 Tbsp unsalted butter, roughly chopped and chilled
¾ Cup raisins (more or less, to taste)
1 egg
¾ Cup buttermilk, chilled
*If you aren’t medically required to follow a gluten free diet, you can substitute regular all-purpose flour in place of the GF flour.
Instructions
Preheat oven to 375º F. Grease an 8- or 9-inch round baking pan and set aside.
In a large mixing bowl, add the dry ingredients and stir well to combine.
Add the butter and toss to coat in the flour mixture. Use your thumb and forefinger to flatten each chunk of butter and return it to the dry ingredients.
Add the raisins and toss to coat in the flour mixture.
In a large (2-Cup or bigger) liquid measuring cup, whisk together the buttermilk and egg until well-combined.
Create a well in the center of the dry ingredients, then add the wet ingredients and mix gently to combine.
With clean hands, knead the dough gently. If there are any dry or crumbly spots, slowly add more buttermilk to bring the dough together.
Turn the dough out onto a lightly floured surface and sprinkle lightly with more flour. Pat the dough into a round that is approximately 6-inch in diameter, piling it higher toward the center and sprinkling lightly with more flour as necessary to prevent sticking.
Place the dough in the prepared baking pan and, with a very sharp knife, slice a large “X” on top, about 1-inch deep.
If the dough seems to have warmed during handling, place the pan in the freezer and chill for 10 minutes or until the butter is once again firm.
Place the pan in the center of the preheated oven and bake about 30 minutes, or until a toothpick inserted in the center comes out clean and the bread is firm to the touch.
Remove from the oven and allow to cool for 10 minutes before turning onto a wire rack to cool further. Serve warm with butter.
REGINA’S GASTROPARESIS TIP:
Omit the raisins to make this recipe GP-friendly.