My dear friend and neighbor, who has some Irish in her, asked me what I was posting on my blog for St. Patrick's Day. I've always loved Irish soda bread with the tender crumb and ting flavor of baking soda that reminds me of simplicity. So, I spent the weekend in my kitchen developing this gluten-free and dairy-free recipe and am so pleased with the results. This one is for you, Jen!
Be sure your eggs (I use extra large) and almond milk (or other nut milk) are at room temperature. This gets the maximum volume out of the eggs and activates the baking powder and soda right away which helps the bread to leaven a bit in the oven.
Ready, Set, Go!
1 1/2 cups gluten-free flour (I used Pamela's All Purpose Artisan Blend)
1 cup almond flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
3 tablespoons extra-virgin olive oil (one with fruity, mild flavor)
2 tablespoons honey
2 eggs, extra large
1/3 cup almond milk
1 teaspoon apple cider vinegar
1 cup raisins
zest of 1 orange
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a medium bowl combine gluten-free flour, almond flour, baking soda, baking powder, and salt with a whisk and set aside. Then in a small bowl combine the almond milk and apple cider vinegar and set aside. In the bowl of an electric mixer fitted with the whip attachment, mix the eggs, oil, and honey on high speed until light and thick, approximately 3 minutes. On low speed add alternately the flour mixture and the almond milk and apple cider vinegar. Mix only until blended. Gently stir in the raisins and orange zest.
The dough will be thick and the consistency of cookie batter. Plop the dough in the middle of the prepared baking sheet. Lightly flour your fingertips and shape into a disk approximately 6 inches in diameter. Using a sharp knife, lightly score an X into the top of the bread . Bake for 30 minutes or until a toothpick comes out clean. Cool on a rack and serve warm. Our family also loves this bread toasted with jam in the morning.