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Foodie 411

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Gypsy Soda Bread

This Recipe Is:

By The Gluten Free Goddess
WebMD Recipe from Foodily.com

Ingredients

2/3 cup
self-rising gluten-free baking mix
1/2 cup
gluten-free cornmeal, or almond meal if you avoid corn
1/2 cup
sweet sorghum flour
1 teaspoon
baking soda
1 teaspoon
baking powder
1/3 cup
light brown sugar
1 teaspoon
xanthan gum
3/4 cup
buttermilk, or plain hemp/nut milk with 1 teaspoon apple cider vinegar or lemon juice added (see Tip)
2 large
free-range organic eggs, room temperature, or egg replacer for 2 eggs
4 tablespoons
light olive oil
1 rounded teaspoon
caraway or anise seeds, to taste
1/2 cup
golden raisins, dried cherries, dates, or currants

Instructions

Preheat oven to 350°F. Lightly oil a 7 or 8-inch cake pan and dust it with cornmeal (or almond meal).
Whisk the dry ingredients together in a large mixing bowl.
Whisk the wet ingredients together in a separate bowl.
Make a well in the center of the dry ingredients and slowly pour the wet into the dry ingredients, gently mixing as you go (I use a soft silicone or rubber spatula). When the dough is evenly moist, add the caraway and raisins. Stir only briefly to mix them in.
Scrape and spoon out the dough into the prepared cake pan; and using moist palms, flatten and shape the dough into a round loaf. Sprinkle with a very light dusting of cornmeal or gluten-free flour.
Place the pan into the center of a preheated oven. Bake for about 30 minutes, until the loaf is golden and crusty. Insert a wooden toothpick into the center if you like, to test for doneness. It should feel firm and "thump" as if it is hollow when you tap it.
Cool on a wire rack for ten minutes; and turn the loaf out of the pan to cool to room temperature - although it's best warm and tender from the oven, I think, even if it crumbles a bit. Serves 8.

Tip

Karina's Notes: Soda breads are definitely best eaten the day they are baked. Slice and freeze leftovers for grilling in butter or use leftovers to make a bread pudding.

Reviewed July 16, 2012

From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to Foodily.com