Irish Soda Bread

Irish Soda Bread

soda bread

A fellow gluten free friend gave me a recipe for Irish Soda bread recently and I have been doing some research and recipe testing ever since. I made a few changes and of course veganized it and here it is, Irish Soda bread muffins. I also used Miyoko’s new European style butter, which was super creamy and incorporated into the flour perfectly.

3 cups gluten free flour
1 cup butter
pinch of salt
1/3 cup sugar
1 1/2 Tablespoon baking soda
1/2 overripe banana
Large handful of raisins
1 cup vegan buttermilk, thanks to Vegan Food Addict, I learned you can pour 1 cup of non dairy milk over 1 Tablespoon of apple cider vinegar to substitute for traditional buttermilk

Pre heat the oven to 350 degrees F
Cut the butter into squares and add to the flour in a large mixing bowl
Working with your hands, massage the flour and break apart the butter pieces until the mixture is soft and all the butter is mixed into the flour
Add the salt and whisk
Mash the banana and add to the flour mixture, stir

Add the sugar and raisins and knead with your hands until a dough texture is formed
Grease the muffins tins or liners and pinch the dough to remove a smaller piece
Add to each muffin tin
Bake for 45 minutes to an hour, until golden brown on top
Cut in half and add a slice of butter to melt inside

sodabread butter

Remember, everyone is Irish on St. Patrick’s Day so get baking your soda bread!

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