Cranberry Irish Soda Bread
If you happen to love Irish Soda Bread (aka Griddle Bread), then this gluten-free, vegan recipe is for you.
And if you don’t happen to love Irish Soda Bread, this recipe’s sugary, crusty exterior, matched with a tender, yet dense interior may convert you. Many of the common complaints fired in this harmless pastry’s direction have been addressed in this recipe.
Infamous for being bland, the combination of cinnamon, orange zest, and cranberries put this concern to bed. While this Irish staple is baking in the oven, your kitchen will slowly start to smell like an idyllic Fall day.
Griddle Bread is also incredibly quick and easy to make, as far as bread goes. Thanks to the use of baking soda, kneading is not required. Also, due to the lack of yeast, you do not need to set aside time to let the dough rise. These are both substantial time and energy savers.
While easy to make, there are two essential things to remember if you want consistent, perfect results.
The first piece of advice is to work fast. You want the reaction between the baking soda and buttermilk replacement to happen while cooking, not out on the counter. Doing so will ensure your bread rises correctly. Having all your ingredients measured out, ready to go before you start mixing, will help speed up the process.
Another tip is to remember to carve an “X” on the top of the bread. The “X” prevents the dough from breaking open while rising. Preventing cracking will help to maintain the shape of the dough and will inhibit moisture from escaping. When carving your “x”, make sure your knife is sharp. You do not want to drag the dough into an “X” formation. Instead, you want to cut cleanly through the dough.
Well, I hope these tips help and that your loved ones enjoy this gluten-free, vegan recipe as much as my family.
Cranberry Irish Soda Bread
- ⅓ cup rice milk
- 1 tbsp apple cider vinegar
- 3 ¼ cups oat flour
- ¾ cup cranberries dried
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp xanthan gum
- ¾ tsp salt
- ¼ tsp baking soda
- ¼ cup coconut oil or applesauce
- 2 tbsp agave nectar
- 1 tbsp orange zest
- 2 tbsp demerara sugar
- Preheat oven to 350 degrees Fahrenheit.Make your buttermilk substitute by mixing the rice milk with the apple cider vinegar in a small bowl. Leave the mixture at room temperature until it thickens up a bit.Side note: If you do not have apple cider vinegar you can sub-in lemon juice or 2 ½ tsp cream of tartar.In a medium-sized bowl, mix the dry ingredients – flour, cranberries, baking powder, cinnamon, xanthan gum, salt, and baking soda.In a small bowl, mix your “buttermilk” mixture with the coconut oil/applesauce, orange zest, and agave nectar. Once combined, add it to your dry ingredients and mix until combined. You should be aiming for a slightly sticky dough.Take your sticky dough, place it on a floured surface, and with floured hands form your dough into a five-inch round disk. Sprinkle the top with demerara sugar. Then finally, take a sharp knife and make a ¼ inch incision into the dough – forming a cross or “x”.
Place your soon to be delicious soda bread on a parchment-lined cookie sheet and bake for 35-40 minutes. To determine if it is finished baking, tap the bottom of the bread. If it sounds hollow, you are good to go!