This is an old family recipe that I finally converted, just in time for St. Patrick’s Day.
My Mom is famous for her Scone, and has been making it for years. Pete and I haven’t had any since going gluten-free, so I knew St. Paddy’s Day would be the perfect excuse to convert my Mom’s recipe to a gluten-free and dairy-free recipe.
As always, I used whole grain gluten-free flours to make my conversion. If you’re familiar with scone or Irish Soda Bread, you know the flavor is important.
The original recipe calls for one cup of sugar, which is a lot so I used coconut sugar instead of cane sugar. Since this is a special occasion bread, I figured it was okay to live it up a little and not play with the sugar ratio.
My Mom’s recipe calls for you to shape the dough like a scone. I found it easier and less messy to use a bread pan, and so it basically became Irish Soda Bread.
This quick bread recipe is perfect for a Sunday brunch, an afternoon tea, or smothered in some coconut oil on St. Paddy’s Day.
Gluten-Free and Dairy-Free Irish Soda Bread
If you want to make it in the shape of a scone, you’ll need well-floured hands and a well-floured surface.
1 ¾ cup millet flour
1 ½ cup quinoa flour
¾ cup arrowroot flour
1 tsp baking soda
1 tsp sea salt
1 cup coconut sugar (or cane sugar)
¾ cup chilled coconut oil
1 tbsp apple cider vinegar mixed with 1 1/3 cup unsweetened dairy-free milk (to create a buttermilk mixture)
1 cup raisins soaked for five minutes in ½ cup boiling water
1 ½ tbsp psyllium husks
Preheat your oven to 325 degrees. Lightly grease a 9×5 inch bread pan.
Add flours, baking soda, sea salt, and sugar to the bowl of your food processor. Process until well mixed.
Cut in chilled coconut oil (I measure mine and then chill it in the freezer while I’m preparing the dry ingredients) and pulse until well mixed. You shouldn’t see any coconut oil chunks.
Combine apple cider vinegar with dairy-free milk and let sit until it resembles buttermilk. Add psyllium husks to buttermilk and let sit for a minute.
Move dry ingredients to the bowl of your KitchenAid mixer (or another large bowl). Gradually add your dairy-free buttermilk mixture and raisins. Stir until well combined.
Mixture will be slightly sticky and wet (see picture).
Transfer to prepared bread pan and bake at 325 degrees for 1 hour, or until knife inserted comes out dry.
Remove from oven and let cool for 15 minutes on a wire rack. Gently remove bread from pan (I did this by carefully flipping over the pan) and let cool completely on wire rack. Do not cut into this until it’s completely cooled. It will crumble.
Have you tried using psyllium husks in your baking yet? I am loving it as a replacement for xanthan or guar gums. I usually use 1 tbsp for about 1 tsp of gums. I used a little more in this recipe because it called for so much flour.
In case you’re wondering, my Mom loves this version of her recipe! That’s a good sign.
What will you be baking for St. Paddy’s Day?