Almond Meal Soda Bread
A very tasty gluten-free Irish soda bread made in a small cast iron skillet.
Servings 1
Cost 5
Equipment
- Cast Iron Skillet I use a vintage Lodge 3SK
Ingredients
- ½ tablespoon butter, softened (14 grams)
- 1 cup extra fine almond meal (120 grams)
- 6 tablespoon arrowroot starch (55 grams)
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons caraway seeds
- 1 large egg
- 1 tablespoon maple syrup (20 grams)
- 1 ½ teaaspoon apple cider vinegar
Instructions
- Preheat oven to 425 degrees F. Use about ½ tablespoon of the butter to thoroughly grease a 6.5 inch cast iron skillet or a 6 inch cake pan. Set aside.
- In a mixing bowl, combine the flours, baking soda, salt, sugar and caraway seeds. Stir well so that everything is evenly distributed.
- In another small bowl or in a two cup glass measure, whisk together the egg, maple syrup and vinegar.
- Add the egg mixture to the almond meal mixture. It should be thick, but not quite a dough -- more of a thick batter. Scrape it into the prepared skillet.
- Put the skillet in the hot oven.
- After about 2 minutes, reduce the heat from 425 to 350 and bake for 25 to 27 minutes or until bread appears set and crispy around the edges.
