I love Irish soda bread but finding one in a gluten-free style is hard! This one is a bit of a mock style but turned out very well. In the end, it was pretty easy and I modified the recipe to include my preferred flours. I really enjoyed the result served up alongside some delicious Irish butter!
2 eggs – beaten
3/4 cup fresh squeezed OJ (just squeeze an orange as you will need the zest)
1 cup gluten-free oat flour
1 cup gluten-free potato starch
1/2 cup gluten-free almond flour
1/2 cup unpacked brown sugar
1 tsp baking soda
1 1/2 tsp baking powder
dash of salt
1/3 gluten-free palm or veggie shortening
2 tsp xantham gum
1 tbs orange peel zest
1/2 dried currants
Beat eggs. Add the OJ and orange peel and whisk together.
In a separate bowl, mix all dry ingredients, excluding currants. Once well combined, add liquids. Mix using a wooden spoon until perfectly smooth. Add the currants.
Line a round, 8 or 9 inch pan with parchment paper. The pan size doesn’t matter – it will only make for thinner bread, but doesn’t affect the bread itself.
Heat the oven to 350 degrees. Wet your hands and place the dough in the pan. Flatten. Score with an X using a knife. Bake 30 minutes. Check to see if bread is firm. If firm, remove from oven. If not, give it another 5 minutes.
Allow to cool for 5 minutes before removing from the pan.