Irish Soda Bread is one of my favorite quick breads. I made it for the first time in Texas. I found the recipe at simplyrecipes.com. Now I used the same recipe to make this bread, but I substituted Jule’s gluten-free all-purpose flour for the wheat flour called for in the original recipe. I baked it in my cast iron skillet, but a baking sheet may be used.
Along with switching to all-purpose gluten-free flour, I made deeper cuts across the top of the bread to allow the heat to get to the center of the dough better. I wanted to make sure that the center would get done. Next time I may not make the deeper cuts since the dough baked perfectly this time. (If I don’t make the cuts deeper, the center may not get done. I won’t know until I try it.) I also lowered the temperature from 425 to 400 degrees to keep the top from browning before the bread finished baking. This was a necessary adjustment that I have learned working with gluten-free flour.
My Irish Soda Bread was a success. (Those are golden raisins, if you are wondering. Steve likes them better than the dark ones.) We enjoyed this bread with lunch and again as a night snack. I cut myself a thick slice and covered it with butter. Steve had his with peach preserves. I will definitely make this recipe for Irish Soda Bread again.