Today we’re traveling back in time to one of the only recipes that satisfies my Greek and Irish ancestors. A gluten free Irish Soda Bread with Greek yogurt–what could go wrong?
Irish Soda Bread
- 4 c flour (I used Cup4Cup gluten free)
- 2 tsp baking soda
- 1 TBS granulated sugar (I used coconut)
- 1 tsp kosher salt
- 1 c golden raisins
- 1.5 c whole milk
- ¼ cup Greek yogurt (FIBBYDY)
- Preheat oven to 425 F. Line a baking sheet with parchment paper or silicon mat.
- Whisk together flour, baking soda, sugar, salt and raisins. In another bowl, whisk together milk and yogurt until fully combined. Pour the milk mixture into the flour mixture and stir using a wooden spoon until you have a shaggy dough.
- Lightly flour your counter or a piece of wax paper, press the dough into a loose ball, and lightly knead the dough for a couple of minutes on your work surface. You want the dough to be pliable and not too sticky. Reform the dough into a ball and throw it on your prepared baking sheet. Cut an X into the top of the dough with a sharp knife.
- Find a large mixing bowl that is twice the size of your dough ball and is OVEN PROOF (I used my large Pyrex mixing bowl– you will know it is oven proof because it will say on the bottom) and place it on top of the dough to help keep dough moist and to avoid burning. Bake for 30 minutes with the bowl covering the dough. Remove the bowl and bake for another 15 minutes. Remove the bread from the oven and allow to cool before slicing.