Sam and Louie's joins Gluten Free Restaurant Menus list -- and offers coupons!

The Best Gluten Free Bread I've Ever Made or Eaten

OK. let me preface this Blog post with a few disclaimers: First, I don't usually Blog about recipes (there are so many other Blogs that do a wonderful job with that). Second, I confess that I haven't spent years trying and perfecting gluten-free bread recipes. However, last week for St. Patrick's Day, I really felt compelled to try making a traditional Irish Soda Bread -- gluten-free. And here's the third confession -- I'm not even Irish, but my husband (and therefore my sons) are part Irish. 

So I planned the traditional St. Patty's Day feast of corned beef, potatoes, and Irish Soda Bread. The night before, I'd gone online to search for a good recipe, but I didn't want to search "Gluten Free Irish Soda Bread." I wanted to find a "regular" recipe and just swap out the regular flour for my own personal gluten-free flour substitute made by the Tom Sawyer company. It's a mix of gluten-free flours that can be substituted cup-for-cup for "regular" wheat flour in any recipe.

The end result was BY FAR the best g-f bread I’ve had, either purchased or that I’ve made (again, I don't claim to have sampled/made dozens, just enough to know this was GOOD!). The bread was really undetectable from "normal" wheat-based bread. You'd never know it was gluten-free. And to our surprise (and delight!), it actually turned out very similar to the sandwich bread recipes, as opposed to true “Irish Soda Bread.” We pretty much finished the loaf within a day, so I keep meaning to make another loaf or two and freeze some. 

I want to give full credit to website where I found the recipe (I believe it came up first under the search results for "Irish Soda Bread").  The recipe is quick, easy, and I think the buttermilk may be what makes it so good. I didn’t even put raisins in it...just made it as is. I also just used a normal "loaf" pan, not a bread maker.

Here’s the recipe. I encourage you to try it. It rose very well, didn’t burn, and also doesn’t include as much butter as other recipes I’ve tried. I would also highly recommend trying Tom Sawyer gluten-free flour blend to use in this — and other — recipes. (I can't guarantee what the recipe will turn out like using other flour blends!) Since discovering Tom Sawyer gluten-free flour years ago, I've used it to dust meat for certain recipes like chicken parm and other “breaded” or sauteed recipes AND I use it for baking. Again, it can be used as a cup-for-cup substitute for regular flour, and it saves you money (and time) versus buying and storing many different and expensive individual gluten-free flours. You can also buy it in bulk and save money. 

Here’s the recipe:

Prep Time: 15 min (it was actually less than that)
Cook Time: 1 hour, 10 minutes
Ready In: 1 hour, 25 minutes
Servings: 12

3 cups all-purpose gluten-free flour (I used Tom Sawyer’s g-f flour mentioned above)
1 TBSP baking powder
1/3 cup white sugar
1 TSP salt
1 TSP baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted

1.) Preheat oven to 325 degrees F. Grease a 9 x 5 inch loaf pan with butter
2.) Combine flour, baking powder, sugar, salt, and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture (I used our Kitchen Aid stand mixer). Mix just until moistened. Stir in butter. Pour into prepared pan.
3.) Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. (I baked for 60 minutes, then turned off oven but let the bread stay in for another 15 minutes.) It was perfectly done that way, but obviously you’ll need to play around with the timing, since all ovens are different.
4.) Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor (I didn’t do this...we ate it 20 minutes after it came out of the oven.)