Gluten Free Irish Soda Bread
Ingredients
- 1 1/2 cups cashew milk
- 1 tbsp apple cider vinegar
- 1 egg lightly beaten
- 3 tablespoons sugar
- 4 cups gluten free multi-purpose flour
- 2 teaspoons baking powder
- 1 teaspooon baking soda
- 1 teaspoon kosher salt
- 5 tablespoons vegan butter cold
- 3/4 cup raisins optional
Instructions
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Preheat your oven to 400 degrees.
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Pour cashew milk and apple cider vinegar into a cup or bowl and let it sit for 15 minutes. This creates your "buttermilk."
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Meanwhile, add gluten free flour, baking soda, baking powder, and salt to a mixing bowl. Whisk together and set aside.
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Combine your egg, "buttermilk" and sugar in a mixing bowl and mix on low for 1-2 minutes.
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Slowly add your flour to the mixing bowl with your wet ingredients and mix on medium for two minutes. The dough will be tough.
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Next, cut your cold butter into cubes about 1/2 inch thick.
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Add cubed butter to mixing bowl and mix on medium for 2 minutes. The dough should be smooth now.
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Lightly sprinkle raisins with flour to keep them from sticking to each other.
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Add raisins to the mixing bowl and fold into the dough with a spatula.
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Place the bowl in the refrigerator for 15 minutes. Dough is quite sticky, and chilling the dough makes it easier to knead and transfer to a pan.
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Line a 9 inch round baking pan with parchment paper.
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Remove the dough from the refrigerator and knead the dough into a ball with your hands three times.
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Place the dough on top of the parchment paper lined pan and mold so that it fits the shape of the pan.
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Sprinkle flour over the top of the dough (optional).
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Slice an "X" on the top of the dough with a serrated knife.
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Bake for 35 minutes until it's cooked through.
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Let it cool for 15 minutes before serving. You can also let it cool completely and serve at room temperature.
Recipe Notes
Recipe Notes:
- Bake in a pie pan - You can bake this bread on a baking sheet of any shape and size, but it keeps its shape nicely if you use a pie pan.
- Chill your dough briefly - Gluten free dough can be quite sticky and this Irish soda bread dough is no exception. Place it in the fridge in your mixing bowl for 15 minutes to make kneading and adding it to your pie pan easier.
- Prevent clumps of raisins in your dough - Raisins tend to stick together, so lightly flour them in a bowl before adding them to your batter.
- Prevent the bread from cracking by slicing an X (or cross) on the dough before baking. History shows that the cross on top was meant as a symbol of blessing the food and warding off the devil, but it also helps the bread cook more evenly.
- Line your pan with parchment paper. An easy way to do this in a round pan is to trace the outside of the pan with a pencil on the parchment paper. Then you will simply cut out the circle shape and it will fit perfectly inside your pan.