Irish Soda Bread – GFCF

Irish Bread – GFCF

I love this Americanized GFCF Irish Soda bread. I say Americanized because it has sugar, raisins and; caraway seeds added. It's a blend of several traditional and GFCF recipes I've tried. It's a little fluffier than the kind I grew up eating,  but really good anyway. If you want a round loaf, put it into a cake or pie pan, as this dough is more runny than the traditional version. Note: the coconut flour needs the egg. If you don't eat eggs, replace the coconut flour with an alternative flour and reduce the amount of vegan butter milk.
Preheat oven to 400 degrees

½ c tapioca starch/flour

¼ c brown rice flour

1 c coconut flour

1 t xanthum gum

½ t baking soda

1/2 c sugar

2 t baking powder (1 t if you like more dense bread)

1 t caraway seeds

2 T Spectrum vegetable shortening
2 eggs

2 c vegan butter milk (1 ½ T cidar vinager in measuring cup, then fill to top w/ rice milk)
¾ c raisins

Whisk together dry ingredients. Cut shortening into dry mixture (works best to cut small pieces in and mix up with two butter knives). Add vegan butter milk, let sit approximately one minute. Add egg and mix together. Last add raisins. Put into greased bread pan.

Bake for 35+ minutes, until toothpick comes out clean. If not cooked after 35 minutes, tent aluminum foil over top and check every five minutes until cooked.