There’s not much difference for me these days between ”quick” bread and yeasted bread.
All bread is relatively quick. Now that I’m baking gluten free, I no longer have to incorporate kneading and long rising times into my bread baking endeavors. I find the change liberating, as I now enjoy making a quick bread much more than I did when I was baking with gluten. Banana Bread: Meh… better with yeast. Beer bread? Only in emergencies. I just wasn’t satisfied unless my arms were about to fall off while making a loaf of bread. Even after I discovered the dough hook, I would still knead my soul into those ingredients–relishing every nuance of my aching hands squishing into the pillowy relief of the dough.
If there is one thing I miss dearly about gluten, it’s simply the kneading of the bread dough. I’ve tried kneading with many a gluten free flour combo–and let me tell ya, it just doesn’t do it for me. With gluten free bread dough, the whole process becomes slightly more clinical. I like to refer to it as the “mix and plop” method. Though, I cannot deny the lazy side of me welcoming this new, less sensual, approach to bread-making.
This loaf is made in the same vein as traditional Irish Soda Bread; the disclaimer here is that the texture is a bit off… not bad, just not quite as I remember an Irish Soda Bread to taste (hence the “Irish-ish”). I should add, in the bread’s defense, that I am actually part Irish. Yeah, I’ll take it wherever I can get it.
The texture of the loaf lends itself more to cutting into chunks rather than thin slices, and is best served slightly warm from the oven. Topped with some margarine, or soft avocado, it’s quite an addictive little snacking bread… authentic or not.
Today is also International Women’s Day! All you ladies–and men who have ladies in your lives–let’s celebrate!
Irish Soda Bread ~Vegan & Gluten Free
makes one loaf of bread
Ingredient list updated on 3/9/11
- 2 1/2 cups sorghum flour
- 3/4 cup potato starch
- 1/2 cup finely ground brown rice flour
- 1/4 cup sweet white rice flour
- 3 tbsp organic sugar
- 1 tsp sea salt
- 2 tsp baking soda
- 1 tsp cinnamon
- 2 tsp xanthan gum
- 4 tbsp vegan margarine, cold
- 1 tbsp apple cider vinegar
- 1 1/2 cups almond milk
- 2 tbsp flaxseed meal mixed with 4 tbsp water
- 1 tbsp coconut cream + extra for brushing
- 1/2 cup raisins
- 1 tbsp corn syrup or agave mixed with 1 tbsp warm water
- Preheat oven to 350 °F. Line a baking sheet with a silicone mat or parchment paper.
- In large mixing bowl, combine sorghum flour, brown rice flour, potato starch, sweet white rice flour, salt, sugar, baking soda, cinnamon and xanthan gum.
- Sift together really well to combine all ingredients together.
- Use a pastry blender to cut in the margarine until it disappears into the flour mixture.
- Mix the almond milk with the vinegar and set aside to curdle, about 5 minutes. Combine with prepared flaxseed meal and 2 tbsp coconut cream.
- Gradually incorporate almond milk mixture with flour mixture into mixing bowl until a soft dough is formed. Gently fold in raisins and shape dough into a round loaf.
- Use your hands to pat the dough into place on the baking sheet, creating a slight dome shape. The dough will be sticky, and that’s okay.
- Use a sharp knife to cut an x in the middle of the loaf.
- Brush lightly with coconut cream and bake in preheated oven about 45-50 minutes, or until it reaches a deep golden brown and makes a “thunk” sound when tapped. Gently brush with corn syrup mixture and allow to bake the remaining 5-10 minutes. Essentially you are trying to create a shiny glaze on the loaf just before pulling it out of the oven.
- Do not let the total amount of baking time exceed 60 minutes. This particular loaf is prone to drying out if baked too long… so keep a watchful eye on it around the 50 minute mark, and for extra measure, go ahead and stick a knife through the middle to see if it comes out clean. It should be nice and baked through at about 55 minutes.
- Remove from oven and let cool briefly before slicing.
Cooking time (duration): 50 mins
Diet type: Vegan
Diet (other): Gluten free