March 17th is full of traditions- In my Irish household growing up it meant corned beef and cabbage with all the fixings, and of course my Irish grandmother Bridie's (short for Bridget) Irish Soda Bread. Bridie and my dad were both born in County Tipperary, and I've had the opportunity to visit a few times. So much history, lots of family stories and the lilt of Irish laughter is really a thing.
Bridget Burke, my lovely Irish grandma with the beautiful brogue❤️
Bridie always mixed the bread with her hands, and at the end you had to make the sign of the cross into the loaf before baking.
Every family seems to have their own recipe, each with a slight variation to make it their own. I'm going to let you in on a little secret of Bridie's. Soak your raisins in Irish Whiskey for at least an hour of overnight prior to adding to the bread! You'll thank me later.
In recent years, due to health reasons, I've had to adapt to a gluten free diet. Sadly I thought many of the foods I've loved into most of my adult life were gone from my diet forever. After some trial and error, I adapted Bridie's recipe to this foolproof gluten free version- I hope you enjoy!
I do make in 4 small loaf pans, and make the sign of the cross over them and not in them these days (an ode to Bridie)❤️
Recipe as follows:
INGREDIENTS:
4 cups Bob's Red Mill 1:1 Gluten Free Flour
7/8 cup sugar
1/3 cup milk
2 eggs
1/2 pint sour cream
1/2 cup butter blend (I used Olivio)
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
Preheat oven to 355 degrees.
Combine dry ingredients, add wet ingredients and raisins and divide evenly into 4 mini loaf pans. Bake 45-55 min
Slice and enjoy with your Irish butter (we like Kerrygold)
Sláinte!
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