Gluten-Free Irish Soda Bread

Irish Soda Bread Serves 10

This is the classic Irish-American version made with sugar, butter and egg. From "Gluten-Free Hassle-Free Cookbook" By Marlisa Brown to be released March 2015

1 cup white rice flour
½ cup garbanzo bean flour
½ cup corn starch
1 tsp xanthan gum
2 tsp baking soda
½ tsp cream of tartar
½ tsp salt
4 Tbsp unsalted cold butter
2 Tbsp granulated sugar
1 cup raisins
2 Tbsp caraway seeds
1 egg
½ cup (4 oz) buttermilk

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
2. Sift all dry ingredients flour through salt into a large bowl.
3. Cut butter into flour mixture using a pastry blender until mixture resembles coarse crumbs.
4. Add sugar, raisins and caraway seeds and stir to coat.
5. Whisk together egg and buttermilk. Stir into flour mixture and mix everything together to form a dough. Gather the dough with your hands working it as little as possible. It will be crumbly. Place the round of dough on prepared baking sheet. Cut an “X” into the top and place in preheated oven.
6. Bake the bread for 40-45 minutes or until golden brown and firm. Remove from oven. Allow to cool before slicing.

Nutritional information: 218 calories, 4 grams protein, 38 grams carbohydrates, 6.2 grams fat, 31.7 milligrams cholesterol, 399 milligrams sodium, 2.8 grams fiber, 57.2 milligrams calcium, 1 milligram iron

Tip: Use frozen butter and grate into flour mixture. You can prepare the flour/butter crumb mixture and place in a zip lock bag in the freezer. Store for up to 1 month.

**Allergy Tip: GF, SF, NF, PF, FF, SFF,V. To make egg-free use any eggless egg substitute. To make milk free and to keep soy-free use a soy free solid vegetable shortening and for milk free any milk-free substitute mixed with 2 tsp white vinegar.

FODMAPs: Use ½ cup gluten-free flour blend in place of the garbanzo bean flour, use rice milk or lactose-free milk in place of buttermilk with 1 Tbsp white vinegar and omit the raisins.

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