FIRST: delete many words re my feelings about food, carbs, the election, depression, weight gain, gluten, Smooth Move tea, diabetes, health care, having an Irish name but not being Irish vs. having a Jewish name and not being Jewish.
NEXT: say how to make delicious gluten free Irish soda bread.
This recipe is based on Melissa Clark’s Not-So-Irish Soda Bread and I already wrote about it a few years ago. This is a streamlined version, with all weights noted in grams for ease of measuring and minimal dishwashing.
I love this bread with a smear of butter. When you chew up the buttery bread, the smear of butter mixes with the raisins into a kind of raisin frosting that hits all of the aching spots in your soul.
Oven 350F. While the oven heats up, melt 4T butter in a cast iron skillet.
In a large mixing bowl, whisk together 450 g (3c) Bob’s Red Mill gluten free 1-to-1 flour blend, (2/3 c) 130 g sugar, 1 T baking powder, 1 1/2 t salt, and 1 t baking soda.
Add 400 g (1 3/4 c) buttermilk, 2 eggs, the 4T of now-melted butter (leaving behind a nice film of butter all over the skillet).
Whisk it all together into a craggy, sticky dough.
Stir in 1 1/2 c golden raisins and 1T caraway seeds.
Plop this batter/dough into the buttery skillet. Jostle it to make it pretty much even.
Bake one hour, or until completely firm.
Allow to cool. Eat with butter and realize that raisin frosting thing I said above is not gross at all, but is instead awesome.
The whole thing has approximately 700g CHO, or 43 g CHO per sixteenth, but good luck eating only one sixteenth of it.
BONUS: While eating this bread, one brother was able to tolerate, listen to, understand, and answer the other brother’s questions about algebra.