Fennel Soda Bread – Served with Soup Today – Original Recipe Called for Wheat Flour – My Altered Version Used All-Purpose Gluten-Free Flour – Delicious – Moist – Original Five-Star Recipe – Converted with Only One Substitution –

Fennel Soda Bread

Early this morning I baked Fennel Soda Bread, a five-star recipe on Allrecipes.com. It turned out well and tasted delicious even though this was my first try at developing a gluten-free version of it. I felt that it browned on top just a little prematurely, while the inside could have used another few minutes to produce perfect texture. I will decrease the oven temperature just a bit on my next attempt. If this does not produce exactly what I expect, I will still use the recipe as I have developed it today. We enjoyed it very much.

If you are not sensitive to gluten, the original recipe will work well for you. I miss the days when I could fill my longing for breads and desserts by shopping at the local grocery store bakery. Those days ended for me when I discovered my long-standing wheat allergy.

Tip: Even though the recipe says serve warm, if you use gluten-free flour, allow the bread to cool for at least ten minutes before slicing it.

Tip: I used an 8 inch X 8 inch square pan. If you use the 10-inch round pan as the recipe directs, very likely no adjustment to the temperature will be needed.

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About Carol Ann Hoel

The new me - Carol Ann. More suitably said, the old me in new circumstances of life. Again. My history has developed in parts and chapters. In person, I am Wife, Mom, Grandma, Author, and Writer, in that order, more or less. Life is good because God is good.
This entry was posted in Cooking Techniques and Shortcuts, Food, Gluten-free and tagged , , , , , , , , , , . Bookmark the permalink.

2 Responses to Fennel Soda Bread – Served with Soup Today – Original Recipe Called for Wheat Flour – My Altered Version Used All-Purpose Gluten-Free Flour – Delicious – Moist – Original Five-Star Recipe – Converted with Only One Substitution –

  1. pattisj says:

    I’ve never heard of using fennel in bread. You are the great experimenter, Carol Ann.

    Like

    • Nor have I ever used fennel in bread. I was a little afraid it would be chewy and bothersome. I was tempted to grind it in my coffee grinder as I do when I use it in foods, but I took a chance. The recipe didn’t say to grind it. Apparently the heat in baking and the wetness of the dough must soften it. It was barely noticeable and the flavor was mild.

      Like

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