Tuesday, March 16, 2010

Gluten Free Irish Soda Bread

1 1/2 cups organic brown rice flour
 1/2 cup tapioca flour
 1/2 cup brown sugar
1 teaspoon baking soda
 1 teaspoon featherweight baking powder
1 teaspoon salt
1 egg
1 cup yogurt


Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan.

Combine the rice flour, tapioca flour, sugar, baking soda, baking powder, and salt in a large bowl. In a separate bowl, whisk together egg and yogurt. Make a well in the center of the dry ingredients and pour in the wet. Stir just until the dry ingredients are moistened. Pour into the cake pan.

Bake for 60 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool on a wire rack, for 10 minutes before removing from the pan. Wrap bread in plastic wrap or aluminum foil and let stand overnight for the best flavor.

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