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We celebrated St. Patrick’s Day a little early this year and enjoyed a feast of home-fermented corned beef, vegetables and soda bread. This was my first attempt at making corned beef at home. I loved it growing up but stopped buying it several years ago due to concerns about the ingredients in commercial corned beef. It is very much a processed food.  My purchase of Fermented by Jill Ciciarelli gave me hope that I might one day enjoy this meal again. It took me a year to work up the nerve to try fermenting meat but I did it. I may make a few changes next year but will definitely repeat this process next year.

I also wanted to try my hand at making a grain-free version of soda bread. Unlike most of the recipes found in the U.S, traditional Irish soda bread was a simply, everyday bread that contained only four ingredients: flour, salt, buttermilk and baking soda. After  considerable research, multiple tries and a variety of tasters I created something that I am happy with. The ingredient list is only slightly longer than the original and comes together quickly.

For those that can digest gluten grains, you can find the original recipe on the website for The Society of the Preservation of Irish Soda Bread.

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Irish Soda Bread

3 cups almond flour
1 cup tapioca starch
1 tsp salt
1.5 tsp baking soda
1 c soured milk* of choice (I used oat milk)
1 T apple cider vinegar

1. Heat oven to 425 degrees
2. Line bottom of a Dutch oven with parchment paper
3. Whisk together dry ingredients
4. Combine milk and vinegar and add to dry ingredients, mix well
5. Shape into a round loaf and place in the pan
6. Cut an X across the top
7. Cover and bake for 30 min
8. Remove cover and bake an additional 5 min
9. Remove from pan and cover with a damp tea towel until ready to eat

*to sour milk: combine 1 T  of lemon juice and enough milk to make 1 cup. Let sit for 5 minutes before using

Irish Soda Bread
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