Delicious gluten-free bread recipes inspired by the Emerald Isle.
St. Patrick’s Day commemorates the patron saint of Ireland and is a celebration of all things Irish, including bread. Bring the celebration to your family’s table with these traditional Irish breads, made deliciously gluten-free.
PREP: 20 minutes
BAKE: 15 minutes
MAKES 8 SCONES.
Scones are a tradition on nearly every Irish breakfast table. The secret to making a good scone is to use cold fats and work them into the flour before melting; the added step of “laminating” the dough adds more lovely layers. The technique is quite simple. With a few ordinary ingredients and a light gluten-free flour blend, this recipe produces tender, flaky pastry. Enjoy these scones with Irish butter, your favorite jam or a dollop of yogurt.
Each scone contains 430 calories, 19g total fat, 11g saturated fat, 0g trans fat, 48mg cholesterol, 311mg sodium, 65g carbohydrate, 2g fiber, 16g sugars, 3g protein, 43Est GL.
PREP: 15 minutes
BAKE: 40 minutes
MAKES 1 LOAF.
The popularity of this iconic bread dates back to the 1800s with the failure of Ireland’s potato crops. This inexpensive staple made with soft wheat, sour milk, butter, salt and baking soda (instead of yeast) meant that poor families could put bread on the table. This gluten-free version uses a blend of soft wheat-free flours and starches to mimic the traditional version. Dairy buttermilk may be used or make your own using dairy-free milk with vinegar added to “sour” it. Buttermilk combined with baking soda creates a chemical reaction that lifts the bread. Adding raisins and orange zest delivers a sweeter “Spotted Dog” loaf. This recipe can be made egg-free; see instructions. It’s easily doubled to make 2 small loaves.
Loaf yields 12 slices. Each slice contains 131 calories, 3g total fat, 2g saturated fat, 0g trans fat, 9mg cholesterol, 219mg sodium, 24g carbohydrate, 1g fiber, 3g sugars, 2g protein, 16Est GL.
PREP: 15 minutes
RISE: 20–30 minutes
BAKE: 30–35 minutes
MAKES 1 LOAF.
This dense, dark loaf has deep, nutty flavor. Often served for breakfast with thick slices of butter and for supper with a hearty stew, this popular bread finds its way onto nearly every Irish table. This gluten-free version embraces the spirit of true brown bread, which is made from whole grains and dark treacle (molasses). Its hearty texture comes from teff seed and golden flaxmeal, with the requisite chew derived from gluten-free oat flour. Bake it in a dark loaf pan to help the crust develop. Then turn the bread out before the bake time is finished to obtain a crunchy crust all around. This lets you dip pieces into yogurt or mead without crumbling. This is a fantastic party bread; serve toasted slices on a cheese tray or with your favorite hummus or avocado spread.
Loaf yields 16 slices. Each slice contains 129 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 2mg sodium, 23g carbohydrate, 3g fiber, 1g sugars, 3g protein, 14Est GL.
Associate editor Jules Shepard is author of Free For All Cooking (DaCapo Perseus), The First Year: Celiac Disease and Living Gluten-Free (DaCapo Perseus), and Nearly Normal Cooking for Gluten-Free Eating (CreateSpace). Her books are available at GlutenFreeAnd More.com.