Irish Soda Bread with Oat Flour
- Yield servings
- 1/3 cup rice milk
- 1 tablespoon apple cider vinegar
- 3 1/4 cups oat flour, plus 1/4 cup for dusting
- 1/2 cup raisins
- 1/4 cup dried currants
- 3 tablespoons caraway seeds
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup refined coconut oil or canola oil
- 2 tablespoons agave nectar
- Preheat the oven to 350F. Line a rimmed baking sheet with parchment paper and set aside.
- In a small bowl, combine the rice milk and vinegar. Set Aside.
- In a medium bowl, whisk together the flour, raisins, currants, caraway seeds, baking powder, xanthan gum, salt, and baking soda. Add the coconut oil, agave nectar, and rice milk mixture and continue mixing with a rubber spatula until a sticky dough forms.
- Sprinkle half the reserved flour onto the baking sheet. Form the dough into a ball and sprinkle the top with the remaining reserved flour. Using a sharp knife, make a 1/4-inch-deep incision across the top of the loaf.
- Bake for 20 minutes, rotate, and bake until a toothpick inserted in the center comes out clean, about 20 minutes more. Tap the bottom of the loaf; if it sounds hollow, it is done. Set on a rack to cool.
Reprinted with permission from Babycakes Covers the Classics by Erin Mckenna. © The Crown Publishing Group 2011