Are you celebrating St. Patrick's Day this weekend? Give the Irish holiday a nod (you just might get lucky!) with this easy allergen-free bread.
Gluten-Free Irish Soda Bread
Dairy-free and vegan
2 cups Elizabeth’s Gluten-free Flour Blend (see recipe here) or All Purpose Gluten-free Baking Mix from The Pure Pantry
½ cup amaranth or millet flour
2 tablespoons flax seed meal
1/3 cup gluten-free old-fashioned rolled oats
2 teaspoons baking soda
1 teaspoon kosher salt
1/2 cup currants
2 cups coconut milk
1. Preheat the oven to 375˚. Grease a baking sheet and lightly dust with baking mix or rice flour.
2. In a large bowl, combine baking mix with flax, flour, and rolled oats. Stir in baking soda and salt. Add currents and stir.
3. Make a well in the center of the dry ingredients and pour in coconut milk. Mix until all ingredients are moist--but do not over-mix. Turn out the dough onto the baking sheet and shape into a 4-inch-high round. Cut a cross on top of the bread with a sharp knife.
4. Bake until golden brown, about 50 minutes.
Elizabeth Kaplan is the founder of The Pure Pantry, an allergen-free natural foods company that creates nutritious, great-tasting, and easy-to-use baking mixes. She is the author of Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes. When she was diagnosed with celiac disease in 2002, and subsequently her children were diagnosed with severe food allergies and gluten intolerance, she focused her passion for the culinary arts on gluten-free cuisine. Elizabeth teaches cooking classes that help others transition to a gluten-free lifestyle, lectures on topics related to gluten intolerance, and writes a lifestyle blog in which she shares recipes, nutrition tips, entertaining and travel ideas, and her first-hand knowledge about raising children with food allergies. Her husband and three children all enjoy being her official taste testers for the recipes and products she creates.