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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)
2015-03-14 16:31:47
Ingredients
- 1-1/2 cups sorghum flour
- 1 cup teff flour
- 3/4 cup potato starch
- 3/4 cup tapioca starch
- 1-1/2 teaspoons xanthum gum
- 1-1/2 teaspoons baking soda
- 1-1/2 teaspoons cream of tartar
- 1-1/2 teaspoons salt
- 2 tablespoons sugar
- 2 tablespoons coconut oil
- 1-1/2 tablespoons lemon juice mixed with enough coconut milk (So Delicious unsweetened) to make 1-1/2 cups
Instructions
- Preheat oven to 400˚.
- 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.
- 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.
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