Truth be told, I’m not much of a baker. I have a hard time following precise directions when it comes to recipes and now that I’m gluten free I find these ingredients to be a little intimidating. The one thing I used to bake consistently though was soda bread for St. Patrick’s day. So when I saw this recipe I decided I had to try it. My husband relunctantly agreed (as long as I didn’t mess with his corned beef, potatoes or cabbage!). And boy am I glad I did! The crust was golden brown with a bit of crunch while the middle was moist and sweet. Even Ryan, my husband loved it so much he couldn’t stop eating it and shared the leftovers at his office the next day! We will definitely make this again, probably sooner than next St. Patty’s day. And since this baking experience went so well, I may even try more gluten free baking soon!
2 teaspoons baking powder
Preheat oven to 375. Grease cake pan. Combine flours and other dry ingredients together in a large mixing bowl. Add raisins in with dry ingredients and stir to coat with flour. Combine the wet ingredients together in a separate bowl. Slowly pour the wet into the dry ingredients, gently mixing as you go. The dough will be sticky and moist. Scrape out the dough and place it into the center of the greased cake pan. Use oiled hands to mound the dough into a rustic round loaf. Slice a small criss-cross into the center of the dough. Place the pan into the center of a preheated oven. Bake for about 30 to 33 minutes, until the loaf is golden and firm. Insert a wooden toothpick into the center to test for doneness.Recipe based on “The Spotted Dog” at Gluten Free Goddess.
Katie Jones MS, RD 