Recipes and Health Articles
Gluten Free Skillet Irish Soda Bread
Celebrate St. Patrick’s Day with this traditional and hearty loaf. The key to Irish Soda Bread is using baking soda, rather than yeast, as a leavening agent. We updated this classic by making it gluten free and stirring in some whiskey-soaked currants and rosemary for an added kick. Serve warm with butter and jam—and enjoy! Tools: cast iron skillet (at least 9 inch), whisk, spatula, zester, pastry cutter or fork, knife, pastry brush
- For the currants or raisins: place the currants or raisins in a microwave-safe bowl. Add 1/2 cup of the whiskey and heat in the microwave for 1 minute. Let the mixture sit until it reaches room temperature (about 15 minutes) and then drain the alcohol.
- This is best enjoyed the day it is made, but the loaf will keep at room temperature in a zip-top plastic bag for up to two days. Additionally, the loaf can be frozen for up to 1 month.
- SERVINGS 10 servings
- PREP TIME 15 minutes
- COOK TIME 50-60 minutes
- PASSIVE TIME N/A
Ingredients
- 4 cups Gluten Free 1-to-1 Baking Flour
- 3 Tbsp Sugar
- 2 tsp Baking Powder
- 1 1/2 tsp Baking Soda
- 1 1/2 tsp finely chopped fresh Rosemary
- 1 tsp finely grated Orange Zest
- 1 tsp Kosher Salt
- 1/3 cup unsalted Butter, cut into 1/2-inch cubes and chilled
- 1 cup Currants or Raisins, soaked in 1/2 cup Irish Whiskey and then drained
- 2 1/3 cups lowfat Buttermilk, cold
- 1 Egg
- 2 1/2 Tbsp unsalted Butter, melted
Instructions
- Set a rack in the middle of the oven and preheat to 400°F.
- In a large mixing bowl add the dry ingredients: flour, sugar, baking powder, baking soda, rosemary, orange zest and salt. Whisk to combine. Add the cubed butter to the flour mixture and use a pastry cutter or fork to work the butter until it becomes the size of small peas. Add the soaked (and drained) currants or raisins, and use a spatula to stir and combine.
- Add the buttermilk and egg to a small mixing bowl and whisk to combine. Then, pour the wet ingredients into the flour mixture and use a spatula to work the dough until it starts to come together.
- Turn the dough onto a lightly floured work surface. Form the dough into a 7-inch round and place in the cast iron skillet. Using a sharp knife, score a cross from end-to-end into the center of the loaf that’s 1 inch deep. Place the skillet into the oven and bake the bread for 50-60 minutes, or until the loaf has browned, is dry to the touch and a knife inserted into the center comes out clean.
- Remove from the oven and place on a baking rack. Brush the loaf with melted butter if desired.
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