Last year when I made my traditional St. Patrick’s Day dinner (instructions here) I experimented with making a Gluten Free version of Irish Soda Bread. I substituted Cup4Cup Gluten Free flour in Ina’s Irish Soda Bread recipe and it was PERFECT! Moist and dense middle with a great crunchy crust. Slathered with salted Kerrygold butter and apricot jam not one guest could tell the difference.
Happy St. Patrick’s day to one and all, even those who can’t eat gluten!
xo, Lydia
Anjali and I made Ina Garten’s version of Irish Soda Bread yesterday at work to accompany the traditional Irish dinner we cooked for our clients. Dense but very moist, lightly sweet from the currants and just a hint of orange zest. Slathered with salty Kerrygold butter it spoke to my inner heritage, satisfying a deep longing for home made rustic bread.
Skip the green beer this year but whip up a loaf of Irish soda bread to eat cold with afternoon tea or toasted in the morning with coffee.
Ina Garten, Barefoot Contessa at Home
Ingredients:
Directions:
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound. Cool on a baking rack. Serve warm or at room temperature.
Wishing you the luck of the Irish on this St. Patrick’s Day.
xo,
LEH