St. Patrick's Day is a perfect time to make traditional Irish Soda Bread but, unfortunately, not everyone can eat traditional Irish Soda Bread because of the flour (gluten).
I searched out the internet for a gluten free version but almost all the ones I could find involved all sorts of ingredients that I don't usually have and are too expensive to buy just to experiment with. Therefore, I came up with this version.
Nothing too strange involved at all and it only takes a few minutes to whip up. Plus, it looks almost exactly the same as the traditional version. Maybe not as poofy after it has risen but still... pretty close!
Aaaaaaand....most importantly, yes, it is delicious.
Irish Soda Bread (Gluten Free)
1 1/4 cup almond flour
3 Tbsp coconut flour
1 tsp baking soda
1 1/2 tsp baking powder
1 pkg Stevia (about 1/8 tsp)
1/4 cup currants
1 Tbsp vinegar
2 Tbsp 0 fat Greek yogurt, plain - (use coconut milk for a dairy free version!)
Preheat oven to 375. Lightly spray an 8 inch, oven safe frying pan (I used cast iron) with cooking spray, set aside.
In a medium bowl, stir together almond flour, coconut flour, baking soda, baking powder, salt, and Stevia. When well mixed, stir in currants.
Make a well in the center of the dry ingredients. Add into the well the vinegar, eggs, and Greek yogurt. Mix well with a spatula.
Place the dough into the center of the prepared frying pan. Pat it down so it is approx 7 inches across.
Score an "X" across the top with a knife. Bake at 375 for around 20 - 28 minutes. Top should be golden brown and toothpick inserted near center should come out clean.
Remove from oven and let cool in pan for about 5 minutes.
Using a spatula, carefully remove from the pan to a wire rack and let cool at least 20 minutes before breaking the bread or slicing with a serrated knife.
I let this sit out for several hours, uncovered, and then covered it and served it the next day. It was perfect. Not dry and not sticky.
Isn't it pretty?
I love looking at pretty food.
It makes me almost as happy as eating it.
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