This is a simple and delicious wheat-free Irish Soda Bread.

Because I try to minimize my wheat consumption, I used half spelt flour and half oats (some of which are whirred in a blender to create a fine oat flour) in place of white/wheat flour in this recipe. You are welcome to make this with regular flour if that’s what you’ve got, though. I baked this soda bread in a pie dish and sliced it “scone-style”, but you can bake it into another shape if you like.

sodabreadside550

This recipe is only slightly sweet (a small amount of organic sugar and raisins do the trick), so it’s nice with any kind of high quality (preferably homemade) jam or marmalade. I like it for breakfast with some organic cottage cheese on the side.

Spelt and Oat Irish Soda Bread
adapted from the Classic Irish Soda Bread Recipe in A Taste of Old Ireland by Andy Gerald Gravette
Serves 8

Ingredients:

*2 cups sifted organic spelt flour
*2 cups organic rolled oats (1 cup of which you should whir in the blender for 1-2 minutes until it’s finely ground)
*1 teaspoon baking soda
*1 teaspoon fine sea salt
*2 tablespoons organic sugar
* 2 tablespoons very cold unsalted organic butter
*1 1/2 cups buttermilk, organic if possible (or 1 1/2 cups organic milk mixed with 1 1/2 tablespoons lemon juice or apple cider vinegar and allowed to stand for 10 minutes)
*1/2 cup organic raisins

Preparation:

1. Preheat oven to 400°F. Mix spelt flour with the rolled oats (both ground and regular) in a medium bowl. Add the baking soda and salt and mix well. Using clean fingers, “rub” the butter into the flour.

2. Make a well in the center of the dry ingredients and pour in the buttermilk. Mix well; the batter may still be pretty “wet”, but don’t worry.

3. Butter a 8-9 inch deep dish pie plate (or other similar round baking dish). Sprinkle some rolled oats into the pan and then spread the batter out over the oats. Bake for 35-40 minutes until golden and fragrant. Allow to cool slightly before cutting into wedges. Serve with additional butter, if desired.

sodabreadtop550

This post is linked to the March 19th edition of Fight Back Friday over at Food Renegade!

 

6 Comments

  1. 1

    Mom's Best Bets — March 16, 2010 @ 11:40 am

    Aloha,
    Since spelt is not wheat free-I wondering if you would suggest another grain I could use instead-
    Mahalo!

  2. 2

    drwinnie — March 16, 2010 @ 11:57 am

    MBB,
    Are you sensitive to all grains? Gluten? Spelt is related to wheat, but it isn’t wheat, so I’m just wondering what you need to stay away from…then I can give suggestions.

  3. 3

    Janutchka — March 16, 2010 @ 4:16 pm

    Spelt is a sub-species of wheat. Both are of the triticum species, so both are certainly wheat. Anyone who reacts badly to wheat would also have issues with spelt.

    The Gluten-Free Goddess has posted a g-f Irish soda bread on her blog,
    here. The GF Goddess also avoids dairy and eggs, but you might be able to blend these two recipes, as this one looks so yum.

    I’ve been eating a commercial millet-based bread for some time now, and it was a welcome change from the g-f stuff you find (frozen) in most places.

  4. 4

    drwinnie — March 16, 2010 @ 5:05 pm

    Thanks for that info Janutchka. When I was allergic/sensitive to wheat years ago, I did not have trouble with spelt, but I guess many people may react to it, as well. Thanks for the link to Karina’s recipe, as it looks great for those with more serious wheat/gluten sensitivities.

  5. 5

    smilinggreenmom — March 21, 2010 @ 1:56 pm

    I recommend Kamut Khorasan Wheat too. It is wheat, but it is an ancient form that has not been modified and therefore many people with gluten intolerance are able to eat this one! Hope it helps :)

  6. 6

    Joe — November 27, 2012 @ 9:23 am

    I was recently given this book by my caliec mother-in-law, and I am so grateful. My sister and I are both caliecs, and desserts like cake and cookies have been missing from our lives for years. (I mean, REAL cakes and cookies that taste like their gluten-laiden counterparts.) From the very first recipe we tried- frosted macadamia nut bars (p.145) to my 25th birthday treat- whoopie pies (p.118), my entire family has devoured the outcomes. Including those who can eat wheat. This book explains evey detail about gluten-free flours, right down to thier protein contents, and how and why they work. This is an absolute must for anyone who wants to enter back into the realm of heavenly desserts, or anyone catering to their beloved caliec. Just be prepared to stock your shelves with a bunch of new flours, and you’ll be on your way!

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