Tuesday, July 24, 2012

Gluten Free AND Rice Free Irish Soda Bread with Raisins and Caraway Seeds!!

Cooking gluten free is hard enough, but add in a rice allergy and it becomes a nightmare!  When I found out that I had a gluten allergy, giving up bread was heart breaking.  What was I going to do?  It became even worse when I found out about the rice allergy as most gluten free cooking has rice in it!!  Oh boy!  I found a wonderful cooking school online and with the help of the owner, we came up with an incredible 'All-Purpose' GF-RF Flour mix that I could use in place of most 'All-Purpose' flours!  Hooray!  This school is called the 'GlutenFreeCookingSchool'!!  I signed up and have been enrolled since!  I have since refined many of my techniques and altered many recipes!  This is one of them (I can't even recall where I originally found this recipe, but changed it up a bit).  I was looking to make a traditional Irish meal for my family for St. Patrick's Day last year and wanted a traditional Irish Soda Bread that was Gluten Free.  The only problem was the flour mix.  So, I developed this one with her help.  It is fabulous!!  Light, flaky, not dense, and very filling!  It's more filling than regular breads because of the higher protein content from the 'bean' flours!  Bonus!!  It also is very flavorful!  I am also listing all the 'alternatives' you can use in place of any 'allergy' potentials!!  I so HATE when a recipe doesn't list what you can substitute things!!  I hope you will enjoy it as much as I do!!

All purpose GF/RF Flour Mix

3 'parts' Garfava Flour (this is the mixed garbanzo/fava bean flour)
3 'parts' Corn Starch *
2 'parts' Sorghum Flour
1 'part' Masa Harina *

(*Note: If you're allergic to corn, you can substitute arrowroot powder for the cornstarch and for the Masa Harina you can use Tapioca Flour).


GF/RF Irish Soda Bread with Raisins and Caraway Seeds


Ingredients:
5 C All Purpose GF/RF Flour (above, you will have some left over!)
1 C Sugar
1 Tbsp Baking Powder
1 1/2 Tsps Salt
3 Tsps Xantham Gum
1 Tsp Baking Soda
1/2 C Unsalted Butter, cubed (1 stick) ****
2 1/2 C Raisins
2 Tbsps Caraway Seeds
2 1/2 C Buttermilk ***
1 Lg Egg **
Cooking Spray


** If allergic to egg, use 2 1/2 tbsp ground flax seed with 3 tbsp water, let sit and 'meld together' until gelatinous
*** If allergic to milk you can use any non-dairy milk and add 1 tbsp vinegar or lemon to 1 cup non-dairy milk to make a 'butter-milk' such as rice milk, almond milk, etc.
**** If allergic to milk can use any non-dairy butter alternative as long as it comes in a 'stick' to mix with the bread dough.


Directions:


1. Preheat oven to 350 degrees.

2. Generously butter a heavy ovenproof 10 to 12 inch "skillet" or stoneware pan with a 2 to 2 1/2 inch high side or use cooking spray.

3. Whisk or sift together first 6 ingredients in large bowl to blend.

4. Add butter, using fingertips, rub in until coarse crumbs form.

5. Stir in raisings and caraway seeds.

6. Mix buttermilk and egg together to blend in separate bowl.

7. Add wet ingredients to dry ingredients using a wooden spoon; stir just until well incorporated (dough will be very sticky which is not like typical breads!).

8. Transfer dough to prepared skillet/stonewear; smooth top, mounding slightly in center.  Spray top lightly with cooking spray (helps it 'brown' while cooking).

9. Using a small sharp knife dipped in GF/RF flour, cut 1-inch deep X in top center of dough.

10. Bake until bread is cooked through and tester inserted comes out clean, about 1 hour 15 minutes.

11. Cool bread in skillet 10 minutes.

12. Turn out onto rack and cool completely.

This is by far one of my favorite breads to make!!  It is also fairly easy and is yeast free for those allergic to yeast as well!!

No comments:

Post a Comment