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.
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
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.