|Gluten-Free Goddess Irish-inspired soda bread bun rolls.|
Irish Soda Bread Inspired
Spring is poised to sprout I just know it. Despite the frigid fingers of wind that unwrap my scarf and creep sneak down my spine. Despite the tawny, snow beaten grass that stretches to the edge of the woods. Despite the prediction of snow on Tuesday. I feel it.
Green is coming.
The turning point is Wednesday, the day of equal light and dark when the seasons turn kinder. The Equinox. The first day of Spring.
A day to celebrate.
And listen for song birds.
And bake something earthy, simple and subtly sweet.
I've made Irish soda bread every Spring for thirty years. This year I felt inspired to make mini-soda breads. A kind of soda bread bun. Or gypsy roll. Some might call it a soda bread muffin. It's not that, exactly, either. And it's not a scone.
I couldn't decide what to call these little champs.
|Warm from the oven soda bread buns with raisins.|
|Not exactly Irish. But oh so yum.|
Gluten-Free Irish-Inspired Soda Bread Bun Rolls
What to call them? It's not exactly a roll. Or a scone. Or a muffin. It could be a bun, I suppose. (Do we care?) These raisin studded babies rise like champs, with a golden brown top and tender middle. Warm from the oven, their delightful, simple goodness satisfies the wee bit of Irish soul in all of us- gluten-free or not.
1 cup sorghum flour
1/2 cup almond flour
1/2 cup potato starch (not potato flour)
1/2 cup light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon fine sea salt
2 large organic free-range eggs, beaten
1/3 cup oil
1/2 cup non-dairy milk
1 tablespoon Vegenaise (or mayo)
1/2 teaspoon almond extract
1 cup organic raisins or currants
Preheat the oven to 375º. Grease a 12-muffin pan, or line with paper liners.
In a mixing bowl, whisk together the sorghum flour, almond flour, potato starch, baking powder, baking soda, xanthan gum and sea salt.
Add in the eggs, oil, non-dairy milk, Vegenaise and almond extract. Beat until you achieve a smooth, stretchy batter- about two minutes.
Stir in the raisins (or currants) by hand.
Spoon the batter into twelve muffin cups. Smooth out tops with a quick swirl, using two wet fingers.
Bake in the center of a hot oven for 22 minutes until the tops are domed and golden, and firm to a light touch.
Soda style breads and rolls are always best fresh baked. Wrap, bag and freeze leftovers for preserving optimum texture.
Makes 12 rolls.
Stir in a teaspoon or two of caraway seeds if you prefer your soda bread buns with a hint of caraway.
Use dairy if you prefer. We used organic soy milk.
These rolls have a subtle sweetness. They pair beautifully with soup, chili, stew and old fashioned roasted dinners.
For breakfast and tea time, serve warm with butter and jam.
Recipe Source: glutenfreegoddess.blogspot.com
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|(Not quite Irish) Soda Bread Rolls - it's hard to eat just one.|
For substitution help, please see my guide to baking with substitutions here.