Happy St. Paddy's Day! (Wow, that was a lot more cheerful sounding than I really feel...) I recently came across a Gluten-Free Irish Soda Bread recipe and realized it would be a great bread option for someone with fructose malabsorption, especially because it's made with white rice flour. It's great for someone who is a novice baker. It's a quick bread recipe, meaning that there is no yeast or rising involved. Just mix and bake. It's also a great option for my readers who can't eat nuts.
I've never made Irish soda bread before. I always meant to when I was still eating wheat, but never got around to it. I have no idea how Irish soda bread is supposed to taste, by my husband and I thought this was delicious! I guess traditional Irish soda breads have currants or raisins in them, and of course I can't eat those, so this is a savory take on this quick bread. We enjoyed this bread with our dinner, nice and warm and slathered with butter. It's also great for sandwiches too. Just cut off a wedge and slice it in half. Add your favorite meat and cheese.
This bread bakes up best in a cake pan, but I also tried it in a loaf pan. It tended to get a little too brown on the bottom, so the larger the loaf pan the better. This ensures that the bread gets cooked through before getting too brown on bottom. I baked this in an 8" x 4" loaf pan, but I'd recommend a 9" x 5" loaf pan. I think a light-colored metal pan works best too (as opposed to a dark, nonstick pan).
Gluten-Free, Low-Fructose Irish Soda Bread
scant 1 cup milk or non-dairy substitute
1 tablespoon vinegar or lemon juice
1 large egg, lightly beaten
1 tablespoon grapeseed oil, light olive oil or canola oil
1 1/2 cups white rice flour
1/2 cup tapioca starch
1 1/2 tablespoons powdered dextrose (or 1 Tbsp. sugar)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
- Preheat oven to 350 degrees F. Grease a 9" cake pan or a 9" x 5" loaf pan.
- Add the 1 tablespoon vinegar or lemon juice to a glass measuring cup. Pour in milk to equal 1 cup. Stir and let sit for two minutes. Combine the milk, egg and oil in a medium bowl.
- In a large bowl, mix the rice flour, tapioca starch, dextrose (or sugar), baking soda, baking powder and salt. Add the milk mixture and blend together.
- Pour into the prepared pan and bake 20 to 25 minutes or until top is golden brown and toothpick inserted into the center comes out clean.
- Cool in pan for 15 minutes then turn out onto cooling rack or serve warm.