Sunny Ireland....

It is a cold, dreary day here in the Sunshine State. Don't let the weather fool you. It is bright and cheery inside the Gidget house! I awoke this morning ready the embrace the day for the glorious thing it was... my day off! I went for a quick run on the treadmill and came home to bake up a little something new. I stumbled upon this recipe for Irish Soda Bread on The Gluten Free Goddess's website this morning and was inspired to try it. Having never tasted Soda Bread, I didn't really know what I was getting into. Well... it turned out to be a delicious surprise! I changed a few things, giving this recipe a decidedly tropical twist. GF Guy loved it, so I guess that makes this recipe a keeper. Enjoy!

Sunshine State Soda Bread

Ingredients:

- 1 cup Millet Flour

- 1/2 cup Brown Rice Flour

- 1/2 cup Potato Starch

- 1 teaspoon Baking Soda

- 1 1/2 teaspoons Baking Powder

- 2 Tablespoons Sugar

- 1 teaspoon Salt

- 2 teaspoons Xanthum Gum

- 5 Tablespoons Coconut Oil (harder refrigerated consistency, NOT melted)

- 3/4 cup Unsweetened Almond Milk mixed w/ 1/2 teaspoon Mild Rice Vinegar

- 1 Tablespoon Egg Replacer whisked together w/ 1/4 cup Warm Water until frothy

- 1 Tablespoon Honey (local if possible)

- Zest of one Orange

- 1 cup Golden Raisins

Preheat oven to 375 degrees.

Prepare an 8x8m square baking pan, or an 8x9 round cake pan (the round pan is preferable, but I don't have one!), by greasing it and gently dusting it w/ Brown Rice Flour.

In a medium bowl, whisk together dry ingredients.

Cut in Coconut Oil using a pastry cutter or two forks.

In a mall bowl, whisk together wet ingredients.

Create a well, in the center of the dry ingredients.

Slowly pour liquid ingredients into the well, stirring gently to combine with a rubber spatula.

Combine until mixture is evenly combined and the consistency of a  sticky biscuit mix.

Gently fold in the Orange Zest and Raisins.

Scrape dough into prepared baking pan.

Using wet hands shape dough into a slightly flattened smooth circle.

Using a sharp knife, score the dough w/ and "X" shape across the center.

Bake 30-35 minutes until a tooth pick comes out clean and the loaf makes a hollow noise when "thumped".

Allow to cool in the pan 5 minutes before turning out onto a wire rack to cool completely.

Feel free to enjoy while warm or to allow to cool completely. (If you can wait that long. We couldn't!)