Irish Soda Bread Gluten-Free Baking and More, March 2006.
Name:	Irish Soda Bread
Description:	My mom loves Irish Soda bread. She usually gets her hands on one the day they hit the bakery shelves. And, every year, she always has the same complaint. “There aren’t enough caraway seeds in this bread!” See, my mom loves caraway seeds and I, well, I don’t! So, I had never tried Irish soda bread. Last year, a friend made a homemade loaf and left out the caraway seeds. I loved it! Here is a gluten-free version of the bread. It contains caraways seeds, of course. But, don’t feel like you need to include them in your recipe. If you don’t like caraway, leave them out. The bread is wonderful either way.
Ingredients:	Dry Ingredients 3 1/2 cups white rice flour 1/2 cup sweet rice flour 1/4 cup cornstarch 1/4 cup potato starch 5 teaspoons baking powder (This is not a typo.) 1 1/2 teaspoons salt 1 teaspoon baking soda 1/2 teaspoon xanthan gum Wet Ingredients 1 cup (2 sticks) butter 2 large eggs 1 cup granulated sugar 2 cups buttermilk 1 Tablespoon caraway seeds (You can use more or less caraway seeds to taste.) 1 1/2 cups raisins
Directions:	Preheat oven to 350°F. Grease and rice flour a 8-inch round springform pan wrapped in foil. In a medium mixing bowl, whisk together dry ingredients. Set aside. In a large mixing bowl, cream together butter, eggs, and sugar until light and fluffy, about 1 minute. (Use high speed on a handheld mixer or medium-high speed on a stand mixer.) Stir in half the dry ingredients into the butter/egg mixture. (Use low speed on a handheld and stand mixer.) Stir in the buttermilk until thoroughly combined. (Use low speed on a handheld mixer and stand mixer.) Add remaining dry ingredients, caraway seeds and raisins. Mix batter for 1 minute. (Use medium speed on a handheld mixer or medium-low speed on a stand mixer.) Spread batter evenly into prepared pan. Bake bread for approximately 1 1/2 hours, or until a cake tester/toothpick inserted into the center comes out clean. Allow bread to cool in the pan for 5 minutes. After 5 minutes, turn bread out onto a wire rack to cool completely. Makes 1 loaf
Created By:	Elizabeth Barbone