Ingredients
The following ingredients have 10 Servings
- Scant 2/3 cup (165 ml) lactose-free whole milk
- 2 teaspoons lemon juice
- 1 2/3 cups (241 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour)
- 3 tablespoons sugar
- 2 teaspoons caraway seeds
- 1 teaspoon baking powder; (use gluten-free if following a gluten-free diet)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (83 g) raisins
- 1 large egg, (at room temperature, well beaten)
- ¼ cup (57 g) unsalted butter, (melted)
Instruction
- Position rack in middle of oven. Preheat the oven to 375°F/190°C. Line a rimmed baking sheet pan with parchment paper; set aside.
- Combine the milk and lemon juice and allow to sit for 5 minutes until thickened.
- Whisk together the flour, sugar, caraway seeds, baking powder, baking soda and salt to aerate and combine in a mixing bowl. Toss in the raisins.
- Stir in the egg with a large silicone spatula then start dribbling in the soured milk and melted butter. Keep stirring until the dough comes together, making sure there are no pockets of flour left behind.
- Scrape dough into a large round pile onto the prepared pan. Dampen hands and shape it into a flat round, about 6 to 7-inches (15 cm to 17 cm) across. Use a serrated bladed knife to slash the loaf in a deep crisscross on top of the loaf, extending to the edges.
- Bake for about 30 to 35 minutes or until the loaf is lightly browned and sounds hollow when you tap the bottom. Cool pan on rack for 5 minutes, then transfer loaf directly to rack to cool further. Irish soda bread can be served warm or at room temperature and is best served the day it is made.
