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.

Cinnamon Sugar Raisin Flatbread

This recipe is adapted from a recipe on the Gluten Free Cooking School blog (http://www.glutenfreecookingschool.com/archives/gluten-free-bread-30-minute-flatbread/). It's really delicious heated with a little GFCF margarine for breakfast or a snack.

Cinnamon Sugar Raisin Flatbread
1 c brown rice flour
1/2 c tapioca flour (also known as tapioca starch)

1/2 c sugar

2 t zanthum gum
1/8 t baking soda
1/2 t salt
3/4 c water
1 t cidar vinegar
2 eggs
1/2 c rasins
1 t cinnamon

• Preheat oven to 350 degrees (f)
• Mix dry incredients in medium size mixing bowl (except cinnamon & raisins)
• Add wet ingredients and raisins and mix thoroughly
• Greese 10x15 baking pan and dust with brown rice flour
• Spread batter evenly into pan. Use the back of a wet spoon if dough is sticky
• Back for about 18 minutes, until the bread pulls away from the sides of the pan.
• Cool and cut into desired size