Megan’s Gluten Free Irish Soda Bread

St. Patrick’s Day is right around the corner, and I can’t wait to make this delicious Gluten Free Irish Soda Bread.  The recipe comes to us courtesy of Megan at “Megan P Gluten Free”, who shared the recipe with me last year.  One look at this bread and I knew that I had to make it, especially when I learned that she used my favorite flour, Better Batter!

Thank you, Megan, for the recipe!  You can follow Megan on Instagram, where she shares great content on how to travel, cook and eat gluten free!  Be sure to visit and tell her I sent you!

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Megan’s Lucky Gluten-Free Irish Soda Bread ????????????

Ingredients:

Note:  When you shop Better Batter and use my code MGFC30 at checkout, you will receive 30% off any non-sale item! CLICK HERE

Preparation:

Preheat the oven to 375°F.  In a large mixing bowl, combine the sugar, flour, baking powder, baking soda, salt, raisins, and caraway (if using).  Stir until the mixture is thoroughly combined and the raisins are fully coated with the flour mixture.

In a separate bowl, mix together the yogurt, buttermilk, and eggs until combined.  Make a well in the middle of the dry mixture.  Pour the wet ingredients into the dry.  Mix the dry and wet ingredients together until well combined with a spatula – no mixer or beater required.

The batter will be slightly sticky.  Grease an 8” round pan (see notes***) and sprinkle with a very small amount of flour.  (I added a few strips of parchment for extra insurance.)  Spoon the batter into the pan.  Gently press the dough with your fingers, leaving the rough surface for an authentic look, but you can smooth it down if you prefer.  Sprinkle a very small amount of flour on top.  Take a paring knife and cut a cross on the top of the loaf.  Place into the hot oven on the middle rack and bake for 60 minutes.  Then cover loosely with aluminum foil if already golden brown and bake for another 20-25 minutes or until the outside is firm and crusty.

The loaf should sound hollow when tapped when it is cooked through.  Remove from the oven and let cool for 10 minutes before turning out onto a wire rack.  Allow the loaf to fully cool before slicing. Slather with good quality Irish butter and enjoy!

Notes ♪♫

**Megan’s recipe called for 4 cups of flour, which she measured by spoon and level method.  I always bake by weight and used 600g. of Better Batter Original Blend (converted at 150g. per cup).

***Megan used an 8″ cake pan.  I used my 8” KAF bread baking bowl and it was just perfect to create a nice round loaf.  You can find the bowl here on the King Arthur website.

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Un-Corned Beef Brisket Dinner

St. Patrick’s Day is here and we’re celebrating! Shamrocks adorn the front door and I planned a nice evening at home for the two of us.  I’ve made many a corned beef dinner over the years, using this easy crock-pot recipe.

This year was a little different though, as we are dealing with several dietary restrictions in our household.  So in addition to being gluten free for me, my husband’s low sodium diet means that corned beef is not on the menu.

When you have dietary restrictions you get creative, and I was determined to make a gluten free, low sodium dinner that would meet with St. Patrick’s approval.  I started with a fresh beef brisket (not corned), and prepared it with all the usual seasonings, minus the salt.

I kept the same spice blend (no salt) from my original crock-pot recipe, and  used a combination of low sodium beef broth and club soda for the cooking liquid.

The verdict, I liked it better than regular corned beef.  Hubby said it was great too, so mission accomplished!

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4 servings

Ingredients:


  • 1 tbsp. sugar
  • 4 garlic cloves
  • 3 tbsp. cider vinegar
  • 1 tbsp. grainy mustard

  • 2 lb. fresh beef brisket flat cut
  • 1 cup gluten free, low sodium beef broth
  • 1 cup club soda
  • 1 russet potato, cubed
  • 2 carrots, peeled and cubed
  • 1/2 sweet onion, diced
  • 1/2 head of cabbage, cut into wedges

Preparation:

Combine the first 8 ingredients, mustard seed through allspice.  Place half of the spices in a coffee grinder and process to a powder.  Place the remaining whole spices in a tea ball, or tie them in a bundle with cheesecloth.

In an electric chopper, add the powdered spices to the garlic, mustard and cider vinegar and process into a thick paste.

Rub the paste all over the brisket, cover and refrigerate for at least 4 hours  in a non-reactive dish.

Remove from the refrigerator, and place the brisket in a braising pan with lid, or a Dutch oven.  Arrange the potatoes and carrots around the brisket.  Position the tea ball or cheesecloth bundle in the pot so that it will be submerged in liquid.

Place the onions on top of the brisket.  Combine the beef broth and soda water and pour the liquid over everything.

Lay a sheet of foil over the pan, then place the cover over the foil for a nice tight seal.  Place in a 300º oven. for 2-1/2 hours.

Increase the oven temperature to 325º, add the cabbage wedges to the pot and spoon some of the braising liquid over the top.  Replace the foil then cover and cook an additional 1-1/2 hours, basting with liquid every half hour.

Here it is, the cabbage has cooked down but still retains some texture.

To serve, carve the brisket into thin slices, against the grain.

Arrange on a serving platter with the veggies and spoon the pan juices over everything.

Notes ♪♫  After a quick look at some brisket recipes, I noticed that most were cooked in beer.  Of course beer contains gluten, so this was not an option for me.  I substituted a combination of beef broth, for depth of flavor and club soda to tenderize the meat.  No, it did not taste like beer but it was very good.  I also made my own spice blend from single spices, which typically do not contain gluten as opposed to a purchased blend and it was both aromatic and delicious!  Always check labels for hidden gluten in prepared ingredients and condiments, like beef broth and mustard.

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Crock-Pot Corned Beef and Cabbage

Today we are making a traditional Crock-Pot Corned Beef and Cabbage dinner for St. Paddy’s!  Go about your day while your crock-pot does all the heavy lifting, and enjoy this dish when you get home from work.  Look for brisket that is labeled gluten free, if it’s not check with the meat department or consult the manufacturer’s website to be safe!

The secret to perfectly cooked Corned Beef and Cabbage is in the layering- veggies on the bottom, then the meat, and finally the cabbage wedges resting on top.  Resist adding more water than specified in the recipe, as the meat and veggies will create a sufficient amount of liquid as they cook down.

Corned beef is often sold with a spice packet, but if yours doesn’t have one or you suspect it may contain gluten, just toss it and make your own!

Ingredients:

  • 2-4 lbs. corned beef brisket
  • 1 head of cabbage
  • 2 medium potatoes
  • 4 large carrots
  • 1 large sweet onion
  • 2 cloves garlic
  • 3 cups water
  • 5 tsp. cider vinegar
  • 5 tbsp. sugar

 For the spices:

  • 1 tbsp. mustard seed
  • 1 tbsp. coriander seed
  • 1 tbsp. peppercorns
  • 2 tsp. fennel seeds
  • 2 bay leaves
  • 1/2 tsp. red pepper flakes
  • 3 whole clove
  • 4 allspice berries

Preparation:

Place all of the spices except the bay leaves in a tea ball, or tie them up in cheesecloth.

Peel and chop the potatoes, carrots and onion into large chunks.  Mince the garlic.  Arrange the veggies in an even layer on the bottom of the crock-pot and add the bay leaves.

Rinse off the brisket and place it on top of the vegetables.  If your brisket weighs more than 2 lbs. you may want to cut it in half.  This one is a point cut, just under 4 lbs. and I did end up cutting it in two pieces.

Snuggle the tea ball or cheesecloth bundle about halfway down so that it will be submerged in liquid.

Cut the cabbage into wedges and arrange them on top of the meat.  Whisk together the water, sugar and cider vinegar, and pour the liquid over everything.  Again, it may not look like enough, but more liquid will be created as the meat and cabbage cook down.  Cover and cook on low setting for 8-9 hours, depending on the size of your brisket.  The internal temperature of the corned beef should be 160º or higher.

 

It’s that easy friends.  Remove the spice bundle and transfer the corned beef to a cutting board.  Slice the meat against the grain.

Arrange on a serving platter with the vegetables and dinner is ready.  Let the festivities begin!

 

Notes ♪♫  Brisket – flat cut or point cut?  Choose a flat cut for leaner meat and even thickness (a good option if you are limiting fat or your crock-pot is small).  Point cut is a fattier piece of meat that is so flavorful and juicy, it is my personal favorite!  Whichever you choose, buy more than you think you will need as the meat shrinks considerably during cooking.  Both cuts are suitable for this slow-cooked preparation.

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