• Nancy

    posted on March 11, 2011 at 9:58 am

    Thank you for a masterpiece Amy!
    Wow, I can smell this through my sceen. Mmmmm.
    I’m so excited to try your creation…so off I go to bake it.

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  • Noelle

    posted on March 11, 2011 at 10:17 am

    This looks very delicious!

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  • peggy

    posted on March 11, 2011 at 1:39 pm

    Amy, just what I have been looking for! Do you mean potato starch flour or potato starch?
    Thanks so much.

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  • Christine

    posted on March 11, 2011 at 9:27 pm

    I’ve never made Irish soda bread before but now I really want to!

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  • Shirley @ gfe

    posted on March 11, 2011 at 11:49 pm

    Beautiful bread, Amy! Thanks so much for linking to my popovers recipe, dear.

    Shirley

    [Reply]

  • Ket

    posted on March 12, 2011 at 9:15 am

    These look fantastic! it’s so hard to find a good vegan gluten free recipe. i’m going to be tryin this recipe for sure these are fit for a wedding, they’re just gorgeous!

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  • Katie @ Nourishing Flourishing

    posted on March 12, 2011 at 11:16 am

    I love the photography! Gorgeous : )

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  • Maggie

    posted on March 12, 2011 at 8:02 pm

    I loooooove Irish Soda Bread. My Dad’s mother had a wee bit of Irish in her so we grew up eating this stuff. It is so so so good. My Mom has my Nana’s fantastic recipe so I’ve been playing with it. I am going to try some of your techniques and see how it turns out. Thanks for sharing Amy. And surprise, I like it plain too. I could eat the entire thing if I let myself :)

    [Reply]

    Amy Reply:

    @Maggie, Yes! I could eat it all too…there’s something nourishing about the whole grain taste and the caraway/currant combo. It’s really good comfort food.

    I want to see your recipe when you post it…I want to bake it so I can compare.

    Much love,
    Amy

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  • Annette M Beliveau

    posted on March 12, 2011 at 9:11 pm

    Would this bread work with any sweetener like sucanat or xylitol? Also, I’m dairy allergic..
    do you have a milk substitute suggestion? Would coconut milk work? (Can’t use Soy or Goat)
    Annette

    [Reply]

    Amy Reply:

    @Annette M Beliveau, Hi Annette,

    I don’t use sucanant because it’s cane sugar and I’ve never played around with xylitol so I don’t know. My guess is that sucanant would work but I’ve never tried it.

    I don’t think I’d use coconut milk because of the flavor profile it would create. Do you use almond, rice, or hemp milk? Those would work…you could just add a little lemon juice to get the buttermilk effect – I use one tablespoon per cup.

    Hugs,
    Amy

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  • Debi

    posted on March 13, 2011 at 1:07 am

    Love this, Amy! I haven’t made Irish Soda bread in two years and I look forward to making this, especially since you mentioned needing to try the currant and caraway combo. I happen to have currants in my pantry for gf oatmeal right now and just bought caraway seeds to replenish my spice rack. :D

    [Reply]

    Amy Reply:

    @Debi, I know you’ll love it, Debbie. I froze the leftovers for bread pudding, which will be divine.

    Hugs,
    Amy

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    Debi Reply:

    @Amy, That’s a great idea for the leftovers! I haven’t had bread pudding in a while either. Now I’m hungry! lol

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    Amy Reply:

    @Debi, There’s a recipe in my book for Hodge-Podge Bread Pudding which would be great for this bread.

    I just added you to my blog roll…don’t know how I missed it before.

    Hugs to you, Debbie!
    Amy

  • Julie Bates

    posted on March 18, 2011 at 9:58 am

    Amy – Great bread!!! I made this last night for St. Paddy’s Day. Never had Irish Soda Bread, but it was surprisingly delicious! I didn’t have currants so used raisins instead, and I ended up using a whole grain blend of flour as that’s what I had on hand, but it was just wonderful. And just enough sweetness for me to eat it for breakfast this morning :) Great recipe as always!

    [Reply]

    Amy Reply:

    @Julie Bates, Thanks, Julie. So glad you liked it. :) I think it’s a perfect breakfast, too.

    Hugs,
    Amy

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  • Stephanie Mckenzie

    posted on March 18, 2011 at 7:13 pm

    Hi Amy, I made your Irish Soda bread recipe, it came out very good! I was a bit nervous about your flour blend making a bread that had a strong flavor, but I’m glad I decided to trust you lol, the flavor is great! I have your cookbook and look forward to trying your recipes now that I have your flour blend made up and ready to go!

    [Reply]

    Amy Reply:

    @Stephanie Mckenzie, Yea!! I know, some people are a little freaked out by the bean flour but it’s not strong at all. And, it’s so much healthier than all white starch.

    Thanks for sharing, Stephanie!

    Hugs,
    Amy

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  • Amy

    posted on March 20, 2011 at 11:29 pm

    This was wonderful! I adjusted it to make it DF EG. I used rice milk with vinegar and a touch of grapeseed oil for the buttermilk. I used flax seed in hot water for the eggs. I used about 1T of maple syrup for the palm sugar (I did not have any).

    I will be making this again! Thank you, Amy!

    [Reply]

    Amy Reply:

    @Amy, Thanks for coming back and sharing your version, Amy. I’m glad to know that it’s delicious DF & EF, too.

    Hugs,
    Amy

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  • Christianne

    posted on March 27, 2011 at 5:15 pm

    I am a bit confused regarding pizza stone and baking sheet.

    ” If using a pizza stone, make sure it’s in the oven. Turn a baking sheet upside down, lay a piece of parchment paper on it, then oil it lightly.If not using a pizza stone, prepare a baking sheet with lightly oiled parchment or line it with a silicone baking mat.

    Do I put parchment paper on the stone or do i place the stone on the baking sheet? I am thinking just put it on the stone….but sometimes my best thinking gets me in trouble:)

    [Reply]

    Christianne Reply:

    @Christianne, I read this whole recipe 3 x’s and still didn’t get it- i must be in the kitchen too long! Finally Marylou came to the rescue and figured it out for me! Thanks anyway amy-

    [Reply]

    Amy Reply:

    @Christianne, Ok, glad you figured it out. :)

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  • Patty

    posted on March 18, 2012 at 10:22 am

    Made this yesterday using Authentic Foods Multi-Blend flour and white sugar. It was so delicious. I finished it off late topped with cheese. Thank you! Looking forward to trying some of your other recipes.

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  • Ellen (Gluten Free Diva)

    posted on March 18, 2012 at 5:42 pm

    Amy – this recipe is a keeper! I made it twice this weekend. While I was concerned about the potentially strong flavor of the garfava, I needn’t worry, as your flour blend for this bread is just perfect. The first time, I made it with hemp milk and the second time with buttermilk. Both times I used Earth Balance butter. It was good both times, though I preferred it with the buttermilk. I served the 2nd version for a gathering at my house this afternoon and thankfully have one piece left which I’ll have for breakfast tomorrow. It is one of the best gluten free breads I’ve made (and I’ve baked ALOT of GF breads). The only comment or question I’d pose is that I really couldn’t form the dough into a ball, and though I oiled the parchment paper, there was no way that the dough would slide onto the pizza stone. I had to sort of inch it little by little with a metal spatula and it ended up getting a little unformed. Once I got the whole thing onto the pizza stone, I wet the edge of the spatula and reformed the loaf. That worked fine in the end. And it certainly didn’t affect the flavor. It is superb!

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  • Christianne

    posted on March 11, 2013 at 4:42 pm

    This will be the third year I am making this bread for my irish aunt!(But not the 3rd time ♥ I love it)
    It has the most delicious flavor with the currents and the caraway seeds- the whole house smells delish and i cannot wait to cut a piece right away and semi-slather with butter.
    I still get confused about the pizza stone. Do I use parchment with the pizza stone or not? Somehow I make it work and have no complaints but this gets me stuck every time I make this.
    Thanks Amy! C

    [Reply]

    Amy Reply:

    @Christianne, I’m probably late…next time shoot me an email. :) BUT – I put the parchment paper on the stone for the first half (or so) of the baking time until the loaf has set. Then I remove it so that it bakes all the way through and isn’t too wet in the center. I think the parchment will trap steam if it’s not removed.

    I love the caraway and currents too. Lots of butter for me.
    xo

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    christianne Reply:

    @Amy, No its not too late. I made it on the cookie sheet Friday night but I have a couple of requests for repeat loaves…. so I will follow your advice this time around. I don’t know why I had such a mental block with this but thanks so much again AMY. I don’t ever need an excuse to make this a second time.

    [Reply]

  • Pat @ Elegantly, Gluten-Free

    posted on March 8, 2014 at 10:53 am

    Hi Amy,
    It’s time to make this again! Happy St. Patrick’s Day :-)
    Love and hugs,
    Pat

    [Reply]

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