Celebrate St. Patrick's Day With A Tasty Gluten Free Irish Soda Bread Recipe
1 19 oz bag (3 ½ cups) Pamela’s Gluten-Free Bread Mix
1 Tablespoon baking power
½ teaspoon baking soda
¾ teaspoon salt
¼ cup sugar
½ cup very warm water up to 110°
2 ¼ teaspoon yeast (yeast packet enclosed in the 19 oz bag)
½ cup buttermilk
¼ cup melted butter, cooled to like warm
1 cup raisins or currents
\Whisk first 5 ingredients in a bowl of stand mixer. In a small bowl, combine warm water and yeast and allow to proof for 5 minutes. Beat eggs, add buttermilk and butter, mixing well. Add liquid ingredients and mix on low until almost combined, add raisins. Mix on medium until well combined.
Pour or scoop dough into a well-greased medium Pyrex bowl or 8 – 9” pie pan, smoothing surface slightly with rubber spatula or buttered fingers. Cover with plastic wrap or drape with damp warm tea towel, and place in warm, draft-free area to rise, (you don’t want the plastic or towel to touch the rising dough) about an hour.
Preheat oven to 400° and immediately reduce to 375° when placing bread in the oven. Bake for a total of 60 – 70- minutes. Turning the bread at 30 minutes and placing foil loosely on top to prevent over browning.
Note from Pamela’s: Traditional Irish Soda Bread does not contain yeast, but they found that without the gluten, this bread is much tastier and rise much better with the yeast.