I realize this post is a little late for the St. Patrick’s Day festivities, but really – isn’t Irish soda bread good any day? As I was working on the recipe, I wondered why I don’t enjoy it more than once a year. Probably because up until this point, I was relying on my local bakeries, and sadly, they don’t carry Irish soda bread for more than a week or two in March.
It took me a few tries, adjusting the types of flour and ratios, keeping the added oils low without compromising the texture. But I finally created a recipe that’s not only vegan, but also gluten free and totally delicious. Definitely not something I’d be likely to find at any bakery in town.
I think this means year-round Irish soda bread is in order.
- 1 C. Chickpea Flour, plus more for dusting
- ½ C. Potato Starch
- ½ C. Tapioca Starch
- 1 Tbs. Coconut Sugar (optional)
- 2 Tsp. Baking Powder
- 1 Tsp. Baking Soda
- ½ Tsp. Xanthan Gum
- ½ Tsp. Fine Sea Salt
- 1 Tbs. Vegan Shortening, chopped into small cubes
- 1 Tbs. Vegan Buttery Spread
- Scant ½ C. Vegan Buttermilk (1/2 Tbs. Apple Cider Vinegar whisked into scant ½ C. Non-Dairy Milk, allow to sit for 5 minutes)
- 2 Tbs. Applesauce
- ¾ C. Currants, soaked in hot water for 5 minutes & drained
- 2 Tsp. Caraway Seeds, lightly toasted
- 1 Tsp. Freshly Grated Orange Zest (optional)
- Pre-heat the oven to 375 degrees F.
- Line a baking sheet with parchment paper, lightly dust with chickpea flour, and set it aside.
- In a large bowl, add the chickpea flour, potato starch, tapioca starch, coconut sugar (if using), baking powder, baking soda, xanthan gum, and sea salt. Mix to combine.
- To the dry ingredients, add the vegan shortening and buttery spread. Mix until a sand-like texture forms (I used my stand mixer, but you can also pinch in the shortening and buttery spread by hand).
- Stir in the vegan buttermilk and applesauce until a sticky dough forms.
- Fold in the currants, caraway seeds, and orange zest (if using).
- Transfer the dough to your prepared baking sheet, dust it with a little more chickpea flour, and form it into an 8-inch round loaf.
- Score the top of the round with an “x” and bake it for 30-35 minutes, until golden. A toothpick inserted in the center should come out clean.
- Allow the bread to cool slightly and enjoy it with a little buttery spread and some jam if you like!
Happy St. Patrick’s Day to those of you celebrating! In Boston, that would be everyone, Irish or not.