Irish Soda Bread with Oat Flour
- Yield: servings
- 1/3cup rice milk
- 1tablespoon apple cider vinegar
- 3 1/4cups oat flour, plus 1/4 cup for dusting
- 1/2cup raisins
- 1/4cup dried currants
- 3tablespoons caraway seeds
- 2teaspoons baking powder
- 1teaspoon xanthan gum
- 3/4teaspoon salt
- 1/4teaspoon baking soda
- 1/4cup refined coconut oil or canola oil
- 2tablespoons 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