In respect to our Celtic Heritage, today was the perfect opportunity to make some Irish soda bread.
Since we are both gluten free, a couple of slight variations needed to occur to produce a moist-tasty loaf.
Erin wanted to learn how to make it, so today was the day.
We begin with:
6 cups of all-purpose gluten free flour–we use King Arthur brand because, well, I really like it
2 1/2 tsp baking soda
1 T Xanthan gum–necessary as the flour contains no gluten to bind it together
2 1/2 tsp cream of tarter
2 1/2 tsp salt
Mix on low speed in mixer–or by hand–it’s a lot easier in the mixer
2 1/2 cups raisins
While mixer is running, add 3 1/4 cups buttermilk until well blended
Divide into 2 loaf pans–normally you would form them into a large round shape–mark with an X and bake, but with the gluten free flour, the bread turns out better in loaf pans.
Bake for 30 minutes @400 degrees
reduce heat to 300 degrees for another 20-25 minutes
remove, slather with butter or jam and enjoy!