My Latest Creation

by on April 21, 2012

Last month I had a Saint Patrick’s Day party at my home. As usual, it featured the incredible corned beef from Whole Foods and some wonderful beers, like “The Kiltlifter.” However, with me trying to present choices to my friends with gluten free alternatives to traditional recipes I hit a snag with Irish Soda Bread. I could not find a recipe on a few of my favorite sites so I decided to have a little fun creating in the kitchen. It came out great and many of my friends who were not big fans of Irish Soda bread, quickly became one!

Vickie’s Irish Soda Bread

Preheat Oven to 375 degrees


1/4 c sorghum flour

1/4 c almond meal

1/2 c cornstarch

1 c tapioca flour

1/2 c light brown sugar

1/4 c granulated sugar

1.4 t kosher salt

2 t guar gum

2 t baking powder

1/2 c unsalted butte at room temperature

2 large eggs

1 t vanilla extract

1/2 c milk

1/2 c sour cream

1 t caraway seeds

1/2 c raisins

Prepare a square baking dish and set aside.

In a stand mixer fitted with the paddle attachment, add all dry ingredients, and mix at low speed until incorporated. Then add butter and continue to mix for 2 minutes. Next, add eggs and vanilla at medium speed until light and fluffy. Add milk and sour cream at high speed for about 30 seconds. Remove bowl and fold in caraway seeds and raisins then pour in to prepared baking dish.

Bake for 40 minutes or until tester comes out clean when inserted in to center of bread.

Remove from oven and allow to cool on counter in pan for 10 minutes. Remove from pan. Cut in to squares and enjoy with or without butter!


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