Irish Soda Bread Buns
2017-04-29 06:37:56
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Ingredients
- 1 cup sorghum flour
- 1/2 cup almond flour
- 1/2 cup potato starch (not potato flour)
- 1/2 cup light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon fine sea salt
- 2 large organic free-range eggs, beaten
- 1/3 cup oil
- 1/2 cup non-dairy milk
- 1 tablespoon Vegenaise (or mayo)
- 1/2 teaspoon almond extract
- 1 cup organic raisins or currants
Instructions
- Preheat the oven to 375º. Grease a 12-muffin pan, or line with paper liners.
- In a mixing bowl, whisk together the sorghum flour, almond flour, potato starch, baking soda, baking powder, xanthan gum and sea salt.
- Add in the eggs, oil, non-dairy milk, Vegenaise and almond extract. Beat until you achieve a smooth, stretchy batter- about two minutes.
- Stir in the raisins (or currants) by hand.
- Spoon the batter into twelve muffin cups. Smooth out tops with a quick swirl, using two wet fingers.
- Bake in the center of a hot oven for 22 minutes until the tops are domed and golden, and firm to a light touch.
- Serve warm.
- Soda style breads and rolls are always best fresh baked. Wrap, bag and freeze leftovers for preserving optimum texture.
Notes
- Stir in a teaspoon or two of caraway seeds if you prefer your soda bread buns with a hint of caraway.
- Use dairy if you prefer. We used organic non-GMO soy milk.
- These rolls have a subtle sweetness. They pair beautifully with soup, chili, stew and old fashioned roasted dinners.
- For breakfast and tea time, serve warm with butter and jam.
- Recipe Source: glutenfreegoddess.blogspot.com
Adapted from Gluten-Free Godess
Adapted from Gluten-Free Godess
Hay River Readers https://www.hayriverreaders.net/
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