|Photo of regular Irish soda bread from Taste of Home|
I promised to share the link to the recipe I used for this, so here it is: Gluten-Free Irish Soda Bread.
As I mentioned yesterday, I opted to make this into muffins. I was in a hurry. I don't know why I can't learn and retain just how long certain kitchen tasks are going to take me. I have been cooking for well over 50 years, having started young. So I reasoned that since I didn't have time to cut margarine into the dry ingredients, I would just use oil and make these into muffins, shortening both the prep time and the baking time. I baked the muffins for 20 minutes at 375º, but do test them to be sure. That was just about right for mine, give or take a minute.
I don't care for caraway and didn't have any orange peel, so I used a scant half-teaspoon of orange extract. If I had an orange on hand, I would have used the peel.
The muffins were delicious! In fact, they were so good that I might bake another batch today. Not very sweet, so they are good with hearty dishes like the Irish coddle I made last night. Good with coffee too, and I imagine they would be top-notch with tea!
Not gluten free? You are blessed. Sometimes I look at all of my old, beloved bread recipes and nearly cry, thinking how good they were. (Although thankfully, there are some wonderful recipe sites out there to make up for it.) But anyway, if you just want a regular, and very good, Irish Soda Bread, this is the one in the picture.
Linking today with Gooseberry Patch's St. Patrick’s Day recipe round-up.