[above, Chicago River in 2008, pic courtesy of whitneymcd from Calgary]
[above, boats releasing green dye into Chicago River, 2011, pic courtesy of Dawn Meehan]
[Updated post from last year.] Being from Chicago, where right now the Chicago River is dyed emerald green in honor of all the Irish Chicagoans and St. Patrick's Day, I thought I would share a recipe with you. I find that many crafters also enjoy cooking and baking.
Although I am not Irish, as I was growing up we celebrated every year with friends and neighbors and good Irish food such as Corned Beef and Cabbage and Irish Soda bread. We still celebrate here in Texas with Irish food on March 17, and I make the annual call to my sister, since it is her Anniversary. It is also a bittersweet time of year, because my mom celebrated her birthday on March 8. However she died in 1990 from lung cancer. I miss her dearly.
So, to pay homage to my mom, here is her recipe for Irish Soda Bread.
Mom's Irish Soda Bread
Dry Ingredients
3 C flour
2/3 C sugar
1 teas baking soda
3 teas baking powder
1 1/2 C raisins (9 oz. Box)
Wet Ingredients
2 C buttermilk (less 1 Tbsp)
2 Tbsp melted, cooled butter
2 eggs, beaten
Directions
Mix dry ingredients with a fork. Add raisins. Stir with fork until raising are coated.
Mix liquid ingredients.
Add liquid to dry and stir until flour is moistened. Pour into well greased 10" cast iron skillet (or other 10" heavy fry pan) or 2 well greased loaf pans.
Bake at 350 degrees 50-60 minutes until golden brown.
Can be served warm or cold.
[above] 6x6 scrapbook page using My Digital Studio, featuring Sweet Pea designer series paper and Sweet Pea felt, and showcasing my mom's handwritten recipe with a funky little felt clover.
Here is the gluten-free version of the Irish Soda bread above, using dairy and eggs.
Dry Ingredients
1 1/4 C Sorghum flour (bland, but nutritious base flour)
1 1/4 C Tapioca Starch/Flour
1 C Oat flour (I associate oats with the British Isles, for character)
1/4 C Amaranth flour (nutty flavor, for character)
3 1/2 teas Xantham gum
1 teas salt
1 teas baking soda
3 teas baking powder
1 1/2 C raisins (9 oz. Box)
Wet Ingredients
2 C buttermilk (less 1 Tbsp)
2 Tbsp melted, cooled butter
2 eggs, beaten
Directions
Mix dry ingredients with a fork. Add raisins. Stir with fork until raising are coated.
Mix liquid ingredients.
Add liquid to dry and stir until flour is moistened. Pour into well greased 10" cast iron skillet (or other 10" heavy fry pan) or 2 well greased loaf pans.
Bake at 350 degrees 50-60 minutes until golden brown.
Can be served warm or cold.
Here is the gluten-free, dairy-free, egg-free version of the Irish Soda bread above.
I created this recipe, so Sierra could enjoy Irish Soda bread with the family tomorrow.
Dry Ingredients
1 1/4 C Sorghum flour (bland, but nutritious base flour)
1 1/4 C Tapioca Starch/Flour
1 C Oat flour (I associate oats with the British Isles, for character)
1/4 C Amaranth flour (nutty flavor, for character)
3 1/2 teas Xantham gum
1 teas salt
1 teas baking soda
3 teas baking powder
3 teas Ener-G egg replacer
1 1/2 C raisins
Wet Ingredients
6 teas Cream of Tartar + Unsweetened Coconut milk to make 2 C of "soured buttermilk" see *note below.
2 Tbsp Earth Balance, melted and cooled
4 Tbsp water (to "activate" the egg replacer in dry ingredients. I find that I don't have to mix the Ener-G "egg fluff" substitute when baking non-yeast based breads. So I add the suggested amount of water to the wet and the measured egg-substitute powder to the dry.)
*To make soured dairy-free milk add 2 to 3 teaspoons Lemon juice, Apple Cider Vinegar, or Cream of Tartar plus non-dairy milk (soy, rice, almond, oat, etc.) to equal 1 C
Directions
Mix dry ingredients with a fork. Add raisins. Stir with fork until raising are coated.
Mix liquid ingredients.
Add liquid to dry and stir with rubber spoonula until flour is moistened. Batter will be slightly thick. Divide evenly into 2 well greased loaf pans or spread batter into well greased 10" cast iron skillet (or other 10" heavy fry pan).
Bake at 350 degrees 50-60 minutes until golden brown.
Can be served warm or cold.
[above] Pics of the gluten-free, egg-free, dairy-free Irish Soda Bread. (Many times the gluten-free versions of breads won't brown as darkly as their wheat-based versions, but they are still done baking.)
Gluten-free baking tips:
#1) Use 1 ¼ cup gluten-free flour mix for each 1 cup all-purpose (wheat based) flour when converting your family or favorite recipes.
#2) Use 1 teas Xantham gum per cup of gluten-free flour.
#3) You can substitute Potato Starch (not potato flour) for the Tapioca Starch.
I learned these tips from Shauna James Ahern (www.glutenfreegirl.com) at the 2009 Gluten Intolerance Group (GIG) conference (www.gluten.net).
If you are celebrating this week, what are you serving? Leave me a comment below. Thanks!
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