<<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