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Gluten Free Skillet Irish Soda Bread

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Celebrate St. Patrick’s Day with this traditional and hearty loaf. The key to Irish Soda Bread is using baking soda, rather than yeast, as a leavening agent. We updated this classic by making it gluten free and stirring in some whiskey-soaked currants and rosemary for an added kick. Serve warm with butter and jam—and enjoy! Tools: cast iron skillet (at least 9 inch), whisk, spatula, zester, pastry cutter or fork, knife, pastry brush

Get the recipe: https://www.bobsredmill.com/recipes/how-to-make/gluten-free-skillet-irish-soda-bread

For the currants or raisins: place the currants or raisins in a microwave-safe bowl. Add 1/2 cup of the whiskey and heat in the microwave for 1 minute. Let the mixture sit until it reaches room temperature (about 15 minutes) and then drain the alcohol.
This is best enjoyed the day it is made, but the loaf will keep at room temperature in a zip-top plastic bag for up to two days. Additionally, the loaf can be frozen for up to 1 month.

Get the recipe: https://www.bobsredmill.com/recipes/how-to-make/gluten-free-skillet-irish-soda-bread
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Cooking

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