Irish Soda Bread

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Nutrition Facts
Irish Soda Bread
Amount Per Serving
Calories 187 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 563mg 23%
Total Carbohydrates 33g 11%
Sugars 11g
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.
Prep Time 20 Minutes
Cook Time 30 Minutes
Passive Time 4 Hours
Servings
Servings
Ingredients
  • 2 Cups Betty Crocker All-Purpose Gluten-Free Rice Flour Blend
  • 1 1/2 Teaspoons Baking Soda
  • 1 Teaspoon Baking Powder
  • 3/4 Teaspoon Salt
  • 1/2 Teaspoon Xanthan Gum
  • 1/2 Cup Raisins
  • 1/4 Cup Raisins
  • 1/4 Cup Sugar
  • 3 Tablespoons Butter
    softened
  • 1 Egg
  • 1 Cup Buttermilk
Prep Time 20 Minutes
Cook Time 30 Minutes
Passive Time 4 Hours
Servings
Servings
Ingredients
  • 2 Cups Betty Crocker All-Purpose Gluten-Free Rice Flour Blend
  • 1 1/2 Teaspoons Baking Soda
  • 1 Teaspoon Baking Powder
  • 3/4 Teaspoon Salt
  • 1/2 Teaspoon Xanthan Gum
  • 1/2 Cup Raisins
  • 1/4 Cup Raisins
  • 1/4 Cup Sugar
  • 3 Tablespoons Butter
    softened
  • 1 Egg
  • 1 Cup Buttermilk
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Nutrition Facts
Irish Soda Bread
Amount Per Serving
Calories 187 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 563mg 23%
Total Carbohydrates 33g 11%
Sugars 11g
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Heat oven to 450°F. Grease cookie sheet with shortening or cooking spray.
  2. In medium bowl, stir together flour blend, baking soda, baking powder, salt and xanthan gum. Stir in raisins and set aside.
  3. In large bowl, beat sugar, butter, and egg with electric mixer on medium speed for about 2 minutes, or until light and fluffy.
  4. Gradually stir in flour blend mixture alternately with buttermilk, beginning and ending with flour blend mixture.
  5. Place on surface lightly sprinkled with flour blend. Knead gently 4 or 5 times.
  6. Place dough on cookie sheet; pat into circle about 1 1/2 inches thick. With sharp knife, cut X across loaf about 1/2 inch deep.
  7. Bake for 5 minutes; reduce heat to 350°F, and bake 25 minutes longer, or until golden brown and bottom sounds hollow when tapped.
  8. Remove from pan to cooling rack. Cool completely before slicing, about 4 hours.
  9. Serve with butter and jam, if desired.