SALT FREE BAKING SODA RECIPES

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EASY GLUTEN-FREE IRISH SODA BREAD RECIPE - GLUTEN-FREE BA…



Easy Gluten-Free Irish Soda Bread Recipe - Gluten-Free Ba… image

Easy Gluten-Free Irish Soda Bread Recipe. Made with gluten-free flour, buttermilk, an egg, and a little sugar. Raisins and caraway seeds optional! 

Provided by Elizabeth

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 10

3 cups Bob’s Red Mill 1:1 Gluten-Free Flour Blend, (see note) ((15 ounces / 425 grams))
⅓ cup granulated sugar ((2 ½ ounces / 70 grams))
2 teaspoons baking soda
1 teaspoons baking powder
½ teaspoon salt
4 tablespoons cold butter, cut into 4 pieces ((2 ounces / 56 grams))
½ cup raisins
2 teaspoons caraway seeds
1 cup buttermilk, plus additional as needed ((8 ounces / 226 grams))
1 large egg, whisked ((about 2 ounces / 56 grams out of shell))

Steps:

  • Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
  • Whisk together gluten-free flour, sugar, baking soda, baking powder, and salt in a large bowl. Cut in cold butter with a pastry cutter or your fingers until no large pieces of butter remain.
  • Stir in raisins and caraway seeds. Add buttermilk and egg. Stir until a dough forms. If the dough seems dry, add additional buttermilk, one tablespoon at a time until dough holds together.
  • Pat dough into a round. Place on prepared baking sheet. Cut a cross into the top of the loaf with a sharp knife.
  • Bake until center is set and loaf is golden brown, about 45 minutes. If loaf gets too dark before the center is baked, cover with foil. Store leftover bread on the counter. Loaf keeps for only one day. 

EASY GLUTEN-FREE IRISH SODA BREAD RECIPE - GLUTEN-FREE BA…



Easy Gluten-Free Irish Soda Bread Recipe - Gluten-Free Ba… image

Easy Gluten-Free Irish Soda Bread Recipe. Made with gluten-free flour, buttermilk, an egg, and a little sugar. Raisins and caraway seeds optional! 

Provided by Elizabeth

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 10

3 cups Bob’s Red Mill 1:1 Gluten-Free Flour Blend, (see note) ((15 ounces / 425 grams))
⅓ cup granulated sugar ((2 ½ ounces / 70 grams))
2 teaspoons baking soda
1 teaspoons baking powder
½ teaspoon salt
4 tablespoons cold butter, cut into 4 pieces ((2 ounces / 56 grams))
½ cup raisins
2 teaspoons caraway seeds
1 cup buttermilk, plus additional as needed ((8 ounces / 226 grams))
1 large egg, whisked ((about 2 ounces / 56 grams out of shell))

Steps:

  • Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
  • Whisk together gluten-free flour, sugar, baking soda, baking powder, and salt in a large bowl. Cut in cold butter with a pastry cutter or your fingers until no large pieces of butter remain.
  • Stir in raisins and caraway seeds. Add buttermilk and egg. Stir until a dough forms. If the dough seems dry, add additional buttermilk, one tablespoon at a time until dough holds together.
  • Pat dough into a round. Place on prepared baking sheet. Cut a cross into the top of the loaf with a sharp knife.
  • Bake until center is set and loaf is golden brown, about 45 minutes. If loaf gets too dark before the center is baked, cover with foil. Store leftover bread on the counter. Loaf keeps for only one day. 

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