Irish Soda Bread
06-30-2011 in Syrups. Sauces, and Frostings
This soda bread is delicious on St.Patty’s day, but also makes a delicious breakfast with tea.
½ cup millet flour
½ cup buttermilk powder
1/2 cup sweet white rice flour
1/2 cup potato starch (not flour)
2 tablespoons coconut sugar
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon high quality salt
2 teaspoons xanthan gum or guar gum or a 50:50 combo of both
1/3 cup coconut ghee
3/4 cup milk (cow, goat, almond, rice, coconut, oat, etc.)
1/2 teaspoon lemon juice
¼ cup agave nectar
1 teaspoon caraway seeds
1 teaspoon grated orange zest
1 cup currants or raisins
1. Preheat oven to 375°F. Lightly grease an 8-9 inch round cake pan with coconut ghee.
2. Add dry ingredients to a food processor: millet flour, buttermilk powder, sweet white rice flour, potato starch, coconut sugar, baking soda, baking powder, salt, and gum. Pulse for 10 seconds.
3. Add coconut ghee and pulse for 15 seconds.
4. Add in the wet ingredients to the food processor and pulse for 30 more seconds.
5. Stir in the caraway seeds and orange zest.
6. Scoop into your cake pan and distribute evenly.
7. Place the pan into the center of a preheated oven. Bake for about 20- 25 minutes, until the loaf is golden and crusty and sounds hollow when thumped. Insert a wooden toothpick into the center to test for doneness.
Makes about 8 servings