I’d never had this stuff before. Ever. Oh, I’ve heard of Irish soda bread. But somehow, growing up Mexican/Danish in a German/Czech area of the country, it never made an appearance. Kolache, yes. Soda bread, no.
Even my beloved, who is mostly Irish, never had it until recently. He was raised on babka.
But I’ve noticed an abundance of recipes out there in the gluten-free blog community lately. I guess everyone is a little Irish around March 17, right? And David said it was good…so of course, I wanted to try it.
I used this recipe from Gluten Free Goddess. It’s quick, easy, and delicious. I won’t bore you by repeating it here. I made a few modifications (that’s where the Mexican part comes in). Instead of the sweet sorghum flour, I used 1/3 cup dark Teff flour (hence the Ethiopian part), plus 2 Tbsp and 1 tsp gluten free flour blend. I cut the salt to 1/2 tsp, used lemon juice instead of apple cider vinegar, and left out the caraway seeds.
My only warning: this stuff is addictive. We were going to try it in bread pudding, but only a tiny wedge survived the first day! Guess I’ll have to bake it again, soon…