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Date: | Thu, 8 Jul 1999 22:29:16 -0400 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
After my coments on how good the Irish Soda Bread was, I received many
requests to post it and so if the gentlemen who sent it in doesn't mind
here it is. I would definitely sift all my flour simply because I find it
makes it lighter. I also used egg beaters in lieu of eggs, no fat sour
cream in lieu of regular sour cream and non-dairy creamer in lieu of milk.
I also sprinkled sesame seeds and minced onion on the top and even my
non-celiac husband thought it was good.
GF Irish Soda Bread (double batch):
8 cups GF flour mix (2 1/2 pounds)
3/4 tsp xanthum gum
3/4 cup white sugar
2 tsp baking soda
4 tsp baking powder
1 tsp salt
6 eggs
2 pint sour cream (1 pint is 1 pound)
1/4 cup milk or water so that batter almost pours
1 Preheat oven to 375 deg F. Grease three 8 x 4 inch pans.
2 Mix dry ingredients. Add eggs, sour cream and liquid and mix.
3 Divide batter evenly between the three pans. (I give them a
couple good raps against the counter to level the batter)
4 Bake at 375 deg F for 1 hour or until a toothpick comes out
clean. (The more liquid you use the longer it takes)
The GF flour mix I use is:
4 parts Brown Rice Flour
1 part Potato Starch Flour
1 part Tapioca Flour
1 part Corn Starch
Simone, NH
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