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Wednesday, March 9, 2011

irish soda bread -- gluten free + dairy free

i've been down on my luck with gluten free baking lately. yes, i know i need to explore creating my own flour blends - but in the past its proven to be a great challenge. i've decided to slowly segway back into it. i attempted scones 4x last week using my go-to all purpose premixed gf flour blend -  no luck. i attempted lemon bars - again, no luck.

i was at whole foods on saturday getting stuff for a dinner party - and my boyfriend picked up a delicious looking irish soda bread. oh, the envy. i decided to attempt my own gluten and diary free version. while at the store i picked up a package of bob's red mill sorghum flour. its a 'sweeter' flour thats perfect for baking. i decided that i would combine it with my a/p gluten free flour blend to avoid that waaaay ricey/tapiocaish taste. it worked brilliantly.

top o' the morn

irish soda bread
  • 1+1/4 c gluten free flour blend (containing either guar or xanthan gum)
  • 3/4 c sorghum flour
  • 2 tbsp sugar
  • 1 tsp guar gum (or xantham if you can have it)
  • 1.5 tsp baking powder
  • 1+1/4 tsp baking soda
  • 1 tsp sea salt
  • 5 tbsp palm shortening (or vegetable shortening)
  • 1/2 c  hemp milk + 1/4 c rice milk combined with 1 tbsp fresh lemon juice (plus more hemp milk if needed)
  • 1 egg
  • 1/4 luke warm water
  • 1 tbsp agave nectar
  • 2 tbsp fresh lemon zest
  • 1 c raisins
  • decorative sugar (optional)
to begin - preheat oven to 375 - with rack in center. grease an 8 or 9 inch cake pan with shortening - then dust with gluten free flour. whisk together gf flour, sorghum, sea salt, baking powder, baking soda, sugar and guar gum. using a pastry blender - cut 5 tbsp shortening into dry ingredients. in separate bowl combine hemp + rice milk w/ lemon juice - stir. to the wet ingreients - whisk in egg, agave nectar and water. create a well in the center of the dry ingredients and slowly pour in wet ingredients - stirring gently while doing so. if you need extra liquid - add in either hemp or rice milk 1 tbsp at a time. when ingredients are gently combined - the batter will appear sticky and moist. gently stir in raisins and lemon zest until evenly dispersed. pour batter into pan and smooth top using finger tips wet with water. using a sharp knife cut an X across the top of the loaf (you can wiggle the knife side to side to make the slit larger). sprinkle decorative sugar on top. bake for 25 - 30 minutes and test for doneness using a wooden toothpick. remove from oven and place on cooling rack around 5 minutes - then turn out loaf and allow to cool on rack completely.

serve up warm with dairy free margarine.

now, if only i could find a yeast free, hops free, gluten free beer.....dream on katie, dream on.

check out more allergy friendly recipes here:
allergy friendly wednesdays
allergy-free vintage cookery


  1. I have been experimenting with various soda breads, with mediocre success...I'll give yours a go, thanks for sharing on Allergy Free Wednesdays!

    1. Thanks Tessa! Let me know if you try it out and if you like it :)

      Happy St. Patricks Day!

  2. Looks wonderful! Can this be made without hemp milk, just rice milk and instead of one egg, egg replacer?

    1. Hi Stacy, I would assume that substituting rice for the hemp would work fine. As for the egg replacer - I've never tested any of my recipes using it - I dont see why it would be an issue. If you try out the changes, please let me know how it turns out!!!

      Thanks for stopping by!

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