Category Archives: breads (sweet)

Easy Gluten-Free Irish Soda Bread

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Easy Gluten-Free Irish Soda Bread Recipe. Made with gluten-free flour, buttermilk, an egg, and a little sugar. Raisins and caraway seeds optional! 

 Prep Time 10 minutes
 Cook Time 45 minutes
 Total Time 55 minutes
 Servings 8 servings
Ingredients
3 cups Bob’s Red Mill 1:1 Gluten-Free Flour Blend, (see note) (15 ounces / 425 grams)
⅓ cup granulated sugar (2 ½ ounces / 70 grams)
2 teaspoons baking soda
1 teaspoons baking powder
½ teaspoon salt
4 tablespoons cold butter, cut into 4 pieces (2 ounces / 56 grams)
½ cup raisins
2 teaspoons caraway seeds
1 cup buttermilk, plus additional as needed (8 ounces / 226 grams)
1 large egg, whisked (about 2 ounces / 56 grams out of shell)
Instructions
Preheat oven to 375℉. Line a rimmed baking sheet with parchment paper.

Whisk gluten-free flour, sugar, baking soda, baking powder, and salt in a large bowl. Mix in cold butter with a pastry cutter or your fingers until no large pieces of butter remain.

Add buttermilk and egg. Stir until a dough forms. Stir in raisins and caraway seeds.

If the dough seems dry, add additional buttermilk, one tablespoon at a time until dough holds together.

Lightly dust your counter with gluten-free flour. Knead the dough a few times until it holds together. Then pat it into a round. Transfer the dough to the prepared baking sheet. Cut a cross into the top of the loaf with a sharp knife. Doing this helps the loaf to rise.

Bake until center is set and loaf is golden brown, about 45 minutes. If loaf gets too dark before the center is baked, cover with foil.

Store leftover bread on the counter. Loaf keeps for up to three days but tastes best the day it's baked.

To Freeze: Let bread cool. Cut into slices. Place a piece of parchment paper between each slice. Freeze in a freezer bag or container for up to three months.

Recipe Notes
Gluten-Free Flour

Replacing the gluten-free flour with a different flour can change the texture of the bread. If your mix does not include xanthan gum, add ½ teaspoon to the flour blend and whisk together with the flour before using.

Easy Gluten-Free Irish Soda Bread Recipe

Sourdough Buttermilk Pancakes

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This is an excellent use for discarded sourdough starter. This recipe yields a fluffy and spongy pancake with balanced complexity and firm chew.

The starter should be unfed.

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 cup sourdough starter
  • 1½ cups buttermilk
  • 1 large egg, beaten
  • 2 tablespoons melted butter
  • ½ cup milk, reserved

Directions

Preheat a griddle to 350°F.

Whisk together flour, salt, sugar, baking powder and baking soda in a large bowl.

Combine unfed starter, buttermilk and beaten egg until smooth. Pour over dry ingredients and add melted butter. Fold together until just combined. Add up to ½ cup milk to thin the batter, if necessary.

Ladle ⅓ to ½ cup portions onto the griddle. Batter will form bubbles. Turn over when bubbles have slowed, and cook 1-2 more minutes. May need to turn an additional time if the batter has not cooked through, or the pancake is squishy when probed.

Belgian waffles

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The buttermilk in this recipe helps give the waffle a fluffy structure, while the butter helps to crisp the crust for a crunchy-chewy texture. It’s important not to over work the batter while combining the wet and dry ingredients, which would develop glutens and make the waffle more dense and rubbery.

Ingredients

  • 1½ cups flour
  • 1 tbsp baking powder
  • 1 tbsp sugar
  • ½ tsp salt
  • ½ tsp baking soda
  • 3 large eggs, beaten
  • 1½ cups buttermilk
  • 1 tsp vanilla extract
  • 8 tbsp unsalted butter, melted

Instructions

Preheat a waffle iron over medium-high heat until oil just smokes.

Whisk together dry ingredients in a medium bowl, and set aside.

Combine eggs, buttermilk and vanilla in a smaller bowl. Melt butter in a small saucepan over low heat, or in the microwave using low power, taking care not to overheat. The milk solids should not separate.

Pour wet ingredients and melted butter over the dry ingredients, and fold until just combined with small lumps remaining.

Ladle or pour batter onto waffle iron and even out with a silicone spatula before closing. Cook waffles until golden brown and crispy, about 5 minutes.

Buttermilk pancakes

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Adapted from the Buttermilk Pancakes recipe.in The Joy.of Cooking (2000).

Ingredients

  • 1½ cups all-purpose flour
  • 3 tbsp granulated sugar
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1½ cup buttermilk
  • ½ cup whole milk or half & half
  • 2 large eggs
  • 4 tbsp unsalted butter, melted
  • 1/tsp vanilla extract

Instructions

Note: Use a wide 2 quart measure for the batter to pour directly on the griddle for less mess.

Combine dry ingredients in a 2 quart bowl, and whisk to combine.

Combine wet ingredients in a 20 oz bowl.

Preheat griddle to 350°F.

When griddle is hot, pour wet ingredients over dry, and combine with a whisk until just combined. Leave some pea-sized lumps, and do not overwork the batter.

Pour ⅔ cup portions onto griddle in batches, and flip when bubbles start to form. Turn 2 to 3 times until cake is firm and airy.