Irish Soda Bread with Oat Flour

Irish Soda Bread with Oat Flour



1/3 cup rice  milk
1 tablespoon apple cider vinegar
3 1/4 cups oat  flour, plus 1/4 cup for dusting
1/2 cup raisins
1/4 cup dried  currants
3 tablespoons caraway seeds
2 teaspoons baking powder
1 teaspoon xanthan gum
3/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup refined  coconut oil or canola oil
2 tablespoons agave nectar


  1. Preheat the oven to 350F. Line a rimmed baking  sheet with parchment paper and set aside.
  2. In a small bowl, combine the rice milk and  vinegar. Set Aside.
  3. In a medium bowl, whisk together the flour,  raisins, currants, caraway seeds, baking powder, xanthan gum, salt, and baking  soda. Add the coconut oil, agave nectar, and rice milk mixture and continue  mixing with a rubber spatula until a sticky dough forms.
  4. Sprinkle half the reserved flour onto the  baking sheet. Form the dough into a ball and sprinkle the top with the remaining  reserved flour. Using a sharp knife, make a 1/4-inch-deep incision across the  top of the loaf.
  5. Bake for 20 minutes, rotate, and bake until a  toothpick inserted in the center comes out clean, about 20 minutes more. Tap the  bottom of the loaf; if it sounds hollow, it is done. Set on a rack to cool.


Reprinted with permission from Babycakes Covers the Classics by Erin  Mckenna. © The Crown Publishing Group 2011


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