Recipes
Gluten Free Irish Soda Bread
By: Cindy Tabacchi
Originally posted at wheatlessfoodie.blogspot.com. Photo by my daughter, Laura Tabacchi (Note from Gluten Freeville: visit Cindy's blog for more of her recipes!)
Details
- Prep Time:
10 min - Cook Time:
50 min - Ready In:
60 min
Servings: 8 pieces
Ingredients
- 1 1/2 cups white rice flour
- 3/4 cup sorghum flour
- 1/4 cup tapioca flour
- 2 tablespoons sugar
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter melted
- 2/3 cup raisins
- 1 cup buttermilk (or regular milk + one teaspoon vinegar)
- 3 egg whites lightly beaten
Directions
- Preheat oven to 350˚F.
- Grease a round cake pan.
- Whisk all dry ingredients together. Add raisins.
- Combine butter, milk and egg whites. Stir into dry ingredients until well mixed.
- Place the dough into the pan and bake until cooked through to the center, about 50 minutes.
I believe you can put the 1 T of vinegar in the rice milk and let it sit, just like you do with regular milk, for the buttermilk sub.
Sharon,
I've never tried substituting other kinds of milk, but it is my understanding that rice milk and soy milk substitute well for cow's milk. If you try it, I would love to know how it works out.
Cindy
I use coconut milk, thinned to milk consistency, & 1 Tbsp ground flax/ chia for each egg in a recipe - mixed w/ a bit more c milk or water - thus sounds yummy!
I am making this tomorrow.
I am also vegan, can you tell me if ricemilk or oatmilk can be substituded for the buttermilk?
thank you