Irish Brown Soda Bread, gluten-free

Over the past year I have been into researching my family history.  It’s been interesting to learn about their occupations.  (On my Papa B’s side there were a lot of stone masons). I have also been finding out about the different nationalities I descend from.  I have found that I’m mainly of English, Swedish, and Danish descent.  My mom is a redhead so I still have hopes of finding Irish in there somewhere so I can have some legitimacy to celebrating St. Patrick’s day.   Until then, I still like to have things such as soda bread, colcannon, and any dessert that has a green hue to it on March 17th.  

Irish Brown Soda Bread (Gluten-free)
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  1. 1-1/2 cups sorghum flour
  2. 1 cup teff flour
  3. 3/4 cup potato starch
  4. 3/4 cup tapioca starch
  5. 1-1/2 teaspoons xanthum gum
  6. 1-1/2 teaspoons baking soda
  7. 1-1/2 teaspoons cream of tartar
  8. 1-1/2 teaspoons salt
  9. 2 tablespoons sugar
  10. 2 tablespoons coconut oil
  11. 1-1/2 tablespoons lemon juice mixed with enough coconut milk (So Delicious unsweetened) to make 1-1/2 cups
  1. Preheat oven to 400˚.
  2. In a large bowl whisk together all but the last two ingredients. Mix in the coconut oil with your hands until it resembles coarse sand. Create a well in the center of the flour and pour the milk in the center. Mix with a fork until just starting combine, then turn out on the counter and knead it until it just comes together.
  3. Form dough into a round 6-7 inches in diameter; place on a greased cast iron pan and cut a cross shape into the top (to let the devil out, of course!). Cook 40-45 minutes, until a toothpick comes out clean. Cool for 30 minutes before slicing.
One Fine Tomato
I remember reading that the red hair of Ireland actually comes from the Viking raiders of Norway and that the Irish had predominantly black hair.  I guess I’m covered there as well as my dad once had black hair (it’s more white now haha).