Author: Mariann

Irish Soda Bread

Submitted to us from our friend Carolyn and adapted from The Sweeter Side of Amy’s Bread by Amy Scherber.

Ingredients:
  • 1 c buttermilk
  • 1 xlarge egg
  • ¾ t baking soda
  • 2 c G-F flour blend
  • 1 t xanthan gum
  • 3 T light brown sugar
  • ½ t baking powder
  • ½ t salt
  • 2 T butter-unsalted
  • ½ c currants or raisins
  • 1 ½ t caraway seeds

Note:  if the flour blend has xanthan gum do not add.

Method:

Preheat oven to 400F

Prepare baking sheet with lightly oiled parchment or use a silicone baking mat

In a medium bowl, combine the buttermilk, eggs and baking soda and set aside.

In the bowl of a food processor combine the flour, xanthan gum, sugar, baking powder and salt.

Pulse several times to combine the dry ingredients then add the butter while continuing to pulse to create pea sized butter/flour bits.

Transfer the flour mixture to a large bowl.

Add the dried fruit and caraway seeds to the flour mixture and combine evenly.

Add the buttermilk mixture to the flour folding the dry flour to the liquid buttermilk mixtures – the dough will be very thick.

Using a rubber spatula and wet hands, shape the dough into a ball and transfer to the baking sheet.

Using a sharp knife, score the dough into 5 sections. 

Lightly dust the loaf with additional flour.

Bake for 45 -55 minutes until the bread is baked thru – internal temp of finished bread is 200 F – use foil to tent the bread if it is becoming too dark too quickly. 

My Mindful Market

Willoughby

Archived by Diane 1/15/2024 -> closed

https://www.mymindfulmarket.com/

4128 Erie St.

Willoughby, OH . 44094

MYMINDFULMARKET@gmail.com

Located in historic downtown Willoughby the market carries a variety of locally sourced and produced gluten-free snacks and food products. Many of the items have been available via NEOhio’s rockin’ farm market vendors, some are available at local grocers but in this shop they are all easily identified and available.

The shop will also be creating events and lectures for informing the public on critical health and wellness issues including nutrition workshops.

Some of the items on the shelves this past week included Minus G, Cleveland Kraut, Rust Belt Pepper Co., Cleveland Pickles, salsas, nuts, crackers, and more!

Photo by Christian Widell on Unsplash

Minus G Baking Mixes

https://www.minusg.com/

Locally produced and locally available at food events and farm markets as well as local shops and vendors – a full list is available at the link above.

7 different mixes in the product range with bundled packages available on their website – full list at their link above.

You’ll find recipes, tips and how to’s, allergen actions, and more – also at their link above.

I picked up the pizza crust and pie crust mixes at a holiday fair in December. I’ve not used them yet but will be giving them a try soon. Result pics to follow:)

Holiday Baking Treats

Thumbprint Cookies …..source – King Arthur GF Flour Blend

Made these today. They came out great!

Ingredients: 1 c butter, 1/2 c sugar, 1/2 c brown sugar, 2 eggs – separated, 1 t vanilla, 1/2 c nut meal (I used pecan), 2 1/2 c – 3 c gf flour, 1 c ground nuts (again, used pecans), preserves or jelly for filling.

Method: In a large bowl beat the butter and sugars until creamy. Add the egg yolks, vanilla and salt.

In a medium bowl combine the minimum measure of flour and the nut meal. If the dough seems too sticky add additional flour a few tablespoons at a time until the dough is no longer sticky but the flours are combined and the dough is workable.

Chill the dough for 1 hour or longer ( I held mine overnight). Refrigerate the egg whites until ready to use.

Remove the chilled dough from the refrigerator and allow to rest at room temperature for half an hour. I cut mine into cubes to allow it to soften faster. Allow the egg whites to come to room temp. Preheat oven to 350 degrees. Line baking sheets with parchment.

Form the dough into balls. When the dough is formed whisk the egg whites to foamy. Roll the dough balls in the egg whites followed by the ground nuts. Place the dough balls 2 inches apart on the baking sheet. Press into the center of each ball to create an imprint. Bake the cookies for 10 minutes. Turn the tray and continue to bake for 3 – 6 additional minutes. Centers of the cookies should look dry. Remove the baking sheets from the oven, transfer the parchment paper with the cookies to a cooling rack. Allow to cool before filling the centers. If the center of the cookie has puffed and closed up the imprint use the end of a butter knife to repress the imprint. After the cookies are cooled drop a 1/2 t to 3/4 t of jam/preserves/jelly (I used pineapple and plum preserves) to the center imprint. Cookies can be drizzled with decorator frosting or powdered sugar to serve.

Yield: about 30 cookies