Gluten-Free Vegan Irish Soda Bread

Seeing as the specific gene that predisposes a person to having a gluten intolerance tends to be found in people originating from the British Isles (Ireland, Wales, Scotland, etc.) and Scandinavia, it seems especially crucial to have an outstanding recipe for Gluten-Free Soda Bread. This bread is a sweeter version of soda bread like those often found in the States and that differs from savory soda breads made with caraway. (Personally, I’m not a big caraway fan...) This recipe also involves the fun “science experiment” of making buttermilk out of non-dairy milk and vinegar. Happy St. Patrick’s Day!

1 c tapioca flour
1 c white rice flour
1 c millet flour
½ c sugar
1 tsp salt
1 tsp xantham gum
1 tsp baking soda
2 tsp baking powder
1 2/3 c non-dairy milk (I used Hemp and Almond)
5 TBSP lemon juice or vinegar
½ c raisins (optional)

1. Preheat oven to 375°F.
2. Pour lemon juice or vinegar into non-dairy milk and let sit while preparing other ingredients.
3. Mix all dry ingredients in a mixing bowl.
4. Look for curdling in the non-dairy milk. If you don’t see any, add more lemon juice or vinegar and let sit. If you do see some, whisk the mixture with a fork until it is uniformly thicker in consistency.
5. Make a well in the dry ingredients and pour in “buttermilk” mixture.
6. Mix lightly just until incorporated and quickly pour into a greased loaf pan or round cake pan.
7. Bake at 375°F for 1 hour.