irish soda bread?

Yesterday morning, I saw an email from Clara’s teacher that they are making Irish soda bread in class.  I was barely awake and had to look up recipes in a hurry to come up with a keto version.   I have been waiting to try using carbalose flour, so I tried using it.  Shortly after the bread was baking in the oven, I realized the bread making activity was actually for today. =)

I have never had irish soda brad, so i don’t know what it’s supposed to taste like, but the bread itself turned out good.  At first i used half the butter (7g), and it was more like a bread.  when i used more butter (14g) to get 1:1 ratio, it turned out more like a muffin texture.  but they were both good.

Serve warm with butter on each slice for better ratio!  the butter melts and absorbs right away.

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ingredients

3T (25g) Carbalose flour

1t (4.5g) Truvia – you can use less.  i wanted to make the bread a little sweet

1/16t (0.4g)baking soda

1/16t (0.4g) salt

1T (14g) butter melted (when i used 7g of butter, it turned out more like a bread.  with 14g, it has the texture of moist muffins)

1.5T (22g) buttermilk (1.5T of whole milk + 1/4t lemon juice.  Stir a few times and let it sit for 5 minutes)

1/10 (5g) egg

1/4t orange zest (optional)

 

Directions

With an electric mixer in low setting, mix flour, sugar, baking soda, and salt.

Slowly add butter and mix in low speed.  Set aside.

With a fork, lightly beat butter milk, egg, and orange zest.

Slowly mix into flour mixture.

Knead the dough (it will be sticky.  wetting hands first helps) a few times into a round loaf and place on parchment paper lined baking sheet.

Lightly cut X on top with a knife.

Make for 25-30 minutes at 350F preheated oven.

Serve warm with butter.

 

Notes

Ratio 1:1

Calories 204

Total net carb 6g

 

**PLEASE READ DISCLAIMER BEFORE TRYING THIS RECIPE**

 

 

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2 thoughts on “irish soda bread?

  1. hello, i’ve been reviewing your recipes and i must say they look great. However, i have a question. i’ve noticed that most of your recipes require much less than one whole egg, which is roughly 50g. In your recipes, do you mix one whole egg, then measure off that one egg to get your desired amount per your recipes??

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