Gluten-Free Irish Everyday Raisin Bread (Not just for St. Patrick’s Day!)
What you will need:
3-3/4 Cups Gluten-Free flour (I use Bob’s Red Mill Gluten-Free 1-To-1 Baking Flour)
1/2 Cup + 2 Tbs sugar
1 Tsp baking powder
3/4 Tsp baking soda
A dash Salt
1/3 Cup Earth Balance Spread (or margarine of choice) - melted and cool
1 and 1/3 buttermilk (dry mix) (NOTE: This needs to be kept refrigerated once opened)
1 egg
1-1/4 cup of water
1 cup of raisins or currents
Cooking Instructions:
Preheat oven to 350 degrees.
In a cast iron dutch oven, pour 2 Cups of water and put aside.
In a stand mixer with a whisk attachment mix flour, sugar, buttermilk powder, baking soda, baking powder, & salt. Meanwhile, put the dutch oven with water into the oven to heat the pot while you mix the rest of the ingredients. (NOTE: Not recommended to put a porcelain cast iron pan dry in the oven).
Put the dutch oven with water into the preheated oven to heat the pot while you are mixing the other ingredients.
In the same mixing bowl, add egg, melted Earth Balance spread (or spread of your choice), and 1-1/4 cups water and mix with a paddle attachment adding the raisins until well blended and dough forms. Remove the bowl from the mixer. Using a rubber spatula pull the dough from the sides - make sure all flour has been mixed in by scraping the bottom of the bowl. Shape dough into a large ball with floured hands, as the dough is sticky. Place on a large piece of parchment paper (that will overhang the dutch oven) Cut an X on top of the dough.
After approx 20 mins, remove the cast iron dutch oven carefully from the oven and carefully pour hot water out of the pot. Transfer the dough to parchment paper in the dutch oven. Let some of the paper hang over the top of the pot. Bake for 45 mins then put the cover on the dutch oven. Bake another 10 mins. Checking for doneness after 5 mins—the crust should be lightly brown with tender crumb when tested. Remove from dutch oven using parchment paper. Let cool before cutting. (If there is any left can be frozen in slices.)
A heated Dutch Oven gives this bread a nice crust and keeps the bread tender.
Awesome sliced thick wedge and lightly toasted with butter or margarine - Yummmmm!
Enjoy!! 💜
Adapted from momageroffour Irish Bread