In December, I got an e-mail from Nancy asking me to re-work a recipe for Irish Soda Bread making it gluten-free and refined sugar-free. I saved the e-mail thinking I’d get to it someday.
Well, someday is here – just in time for St. Patrick’s Day, too.
The truth is that I’d never had Irish Soda Bread before making this loaf so I wasn’t sure what to look for as far as taste and texture. Luckily, last week we made Irish Soda Bread in my Breads & Rolls class so I got to touch it, smell it, and see what the crumb should look like.
Chef said that the most classic flavor pairing was caraway and currants so that’s what I went for in this loaf. Let me tell you something – if you’ve never had caraway and currants together you simply must stop what you’re doing and make this loaf of bread. The earthiness of the caraway combined with the sweetness of the currants and the whole-grain feel of the bread is like a little bit of heaven in every bite.
I like it sliced with a little bit of butter. I like it plain. I just really, really like it.
Don’t let the very long recipe intimidate you – this is a simple bread to make. I’ve included instructions for baking it on a pizza stone and on a sheet pan.
Other gluten-free breads you might like: