Gluten-Free Irish Soda Bread

Searching for recipes for a gluten-free diet can be challenging during the holidays. Here is a recipe for Irish soda bread that I have adapted over time for St. Patrick’s Day. The recipe calls for rice and tapioca flour instead of wheat and it still tastes yummy! Good if wrapped and left overnight, but I think it tastes great right out of the oven. Serve with butter or jam.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan.

Step: 2

Combine the rice flour, tapioca flour, sugar, baking soda, baking powder, and salt in a large bowl. In a separate bowl, whisk together egg and buttermilk . Make a well in the center of the dry ingredients and pour in the wet. Stir just until the dry ingredients are moistened. Pour into the cake pan.

Step: 3

Bake for 65 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool on a wire rack, for 10 minutes before removing from the pan. Wrap bread in plastic wrap or aluminum foil and let stand overnight for the best flavor.

Per Serving: 207 calories; protein 3.6g; carbohydrates 45.1g; fat 1.3g; cholesterol 24.5mg; sodium 550.2mg.

Eat best breakfast to start the day has become a fabulous habit. It’s a fabolous way to start my 24 hours off healthfully. The sugar hit from the pickle tree wakes me up and bring me energy to make on the morning. Sugar is more vilified as the root of all disease, but fruit is also loaded with fibre, which is best for your digestive system and helps keep you feeling full longer, and less likely grab a side food out of the vending machine before lunchtime.

Making fruit a morning habit is simple . Easy as put the fruit in your refrigerator next to the milk or on the bench next to your cereal pan , or beside your coffee maker or tea kettle — somewhere where you’ll see it. Before you eat the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.