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FIELD STRONG: 2015-03-15

St Patrick's Day is a big deal in my family as it was the day my parents met and one of hte few opportunities my mom has to cook from my Irish grandmother's recipe book. Funny thing is the Irish aren't really known from their cuisine but each time I have been Ireland the food has been solid. Or maybe I am just lucky. But one of my Mom's favorites is Irish Soda Bread. She is going with this gluten-free version since the gluten kicks my ass. The currants are optional as my Mom swears the currants are an American thing, so make it either way.

Gluten-Free-Irish-Soda-Bread-CrossFit-Football-Daily-Workout-PIcture-Power-Athlete-PAHQ-CFFBGF Irish Soda Bread


2/3 cup almond flour
3/4 cup sorghum flour
1/2 cup sweet rice flour
1/3 cup teff flour
1/4 cup potato flour
2 tablespoons flax seed meal
3 oz GF rolled oats
2 teaspoons baking soda
1 teaspoon kosher salt
2 to 4 cups buttermilk
1 large egg plus 1 tablespoon water, mixed
Pasture Butter
1/2 cup Currants (optional)


Preheat the oven to 375.
Grease a baking sheet with butter, then dust it with sweet rice flour.
Mix together the almond flour, sorghum flour, sweet rice flour, teff flour and potato flour. Whisk them together till well blended. Mix in the flaxseed, oats, baking soda and salt. Toss in the currants and mix them into the flours if you want to add them.
Make a well in the center of the dry ingredients and pour in the buttermilk. Add buttermilk, mixing, until the dough is moist and soft but not wet, with no visible flour left; right around 3 cups.
Turn the dough out onto the baking sheet. With lightly floured hands, shape the dough into a round about 3 inches thick. Cut a deep cross into the top of the loaf with a wet, serrated knife. Brush on the egg wash evenly.
Bake until the crust is dark brown and you hear a hollow thump on the bottom when you tap it, about 45 to 60 minutes.

Happy St. Patrick's Day.


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John Welbourn is CEO of Power Athlete and Fuse Move. He is also creator of the online training phenomena, Johnnie WOD. He is a 9 year veteran of the NFL. John was drafted with the 97th pick in 1999 NFL Draft and went on to be a starter for the Philadelphia Eagles from 1999-2003, appearing in 3 NFC Championship games, and for starter for the Kansas City Chiefs from 2004-2007. In 2008, he played with the New England Patriots until an injury ended his season early with him retiring in 2009. Over the course of his career, John has started over 100 games and has 10 play-off appearances. He was a four year lettermen while playing football at the University of California at Berkeley. He graduated with a bachelor's degree in Rhetoric in 1998. John has worked with the MLB, NFL, NHL, Olympic athletes and Military. He travels the world lecturing on performance and nutrition for Power Athlete. You can catch up with John as his personal blog on training, food and life, Talk To Me Johnnie and at Power Athlete.
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Posted in Cycle 9, Field Strong | 1 Comment

One Response to FIELD STRONG: 2015-03-15

  1. That sounds amazing! It’s going to go very well with my corned beef and cabbage today. Going without the currants. Thanks for the timing and the recipe!

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