Happy St. Patricks Day!!!!
I have spent days looking for a healthier alternative to Irish Soda Bread for our St. Patricks Day meal today.
I didn't find a darn thing so I had to create and cross my fingers on this one. WOW!! It worked and tasted amazing. So here it is. I didn't include rasins like the traditional one. My husband and kids wouldn't eat it then and honestly not sure I would either. Give it try. I think this is something I would also make to serve with soup or use as the bread for brushetta insead of a baguette
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2 1/4 cups gluten free flour ( I used Maninis Gluten Free Multi Purpose Flour Mix)
3/4 cups gluten free oats ( I used Bob's Red Mill Gluten Free oats)
1 1/2 tsp baking soda
1 tsp salt
4 Tbls ( 1/2 stick) cold unsalted butter, cut into1/2 inch pieces
1 1/2 cups plain greek yogurt ( I used Fage)
Preheat oven to 425F.
In a large bowl, stir together the flour, oats, baking soda and salt. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal. Add the yogurt and stir to blend, forming a rough ball. The dough will start rising as soon the baking soda comes in contact with the yogurt, so work quickly to form the dough. Turn the dough out onto a lightly floured work surface and knead gently for about 30 seconds. The dough should feel soft to the touch. Flatten slightly into a 7-inch dome and sprinkle with flour, spreading the flour lightly over the surface. Using a sharp knife, cut a shallow X in the loaf from one side to the other.
Transfer dough onto a baking sheet ( I used my pampered chef baking stone). Bake until the loaf sounds hollow then tapped on the bottom, 30-35 mintues. Transfer to a wire rack to cool.
ENJOY!!!
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