Gluten-Free High-Protein Irish Soda Bread
Recipe GLPRffe72e43ebef50
A hearty, protein-rich twist on traditional Irish soda bread made entirely with gluten-free flours. This loaf combines brown rice flour, oat flour, tapioca starch, and pea protein for a dense, satisfying crumb with plump raisins throughout. The quick bread rises beautifully without yeast, using baking powder to develop a golden-brown crust while staying moist and tender inside.
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Ingredients
1¼ cups unsweetened almond milk
1 tablespoon apple cider vinegar
1 cup boiling water
½ cup raisins
2 tablespoons melted butter
1 egg
1 cup brown rice flour
½ cup oat flour
¾ cup pea protein powder
¾ cup tapioca starch
1 tablespoon baking powder
2 tablespoons ground psyllium husk
½ teaspoon sea salt
3 tablespoons xylitol
Nonstick cooking spray
Directions
Preheat your oven to 400°F. Bring 1 cup of water to a boil (about 2 minutes in the microwave works well), pour it into a bowl, and stir in the raisins. Let them soak while you prepare the remaining ingredients.
In a small bowl, combine the almond milk and apple cider vinegar. Let this mixture sit for 5 minutes to curdle and form a buttermilk substitute.
Whisk the melted butter and egg into the almond milk mixture until fully combined and smooth.
In a large mixing bowl, combine the brown rice flour, oat flour, pea protein powder, tapioca starch, baking powder, ground psyllium husk, sea salt, and xylitol. Mix these dry ingredients together thoroughly.
Pour the wet ingredient mixture into the dry ingredients and stir until a cohesive dough ball forms. Do not overmix.
Drain the raisins well and fold them into the dough, ensuring they are distributed evenly throughout.
Place parchment paper on a baking sheet and lightly spray it with nonstick cooking spray. Transfer the dough ball onto the prepared sheet.
Using a sharp knife, score an X pattern on the top of the dough ball, cutting about ¼ inch deep.
Bake in the preheated 400°F oven for 55 minutes to 1 hour, until the top is golden brown and a toothpick inserted into the center comes out clean. The bread is done when it is browned throughout.
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
