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.