{"id":55425,"date":"2018-03-03T00:09:45","date_gmt":"2018-03-03T08:09:45","guid":{"rendered":"http:\/\/www.raisingjane.org\/journal\/?p=55425"},"modified":"2018-03-03T00:09:45","modified_gmt":"2018-03-03T08:09:45","slug":"todays-recipe-gluten-free-quinoa-currant-soda-bread","status":"publish","type":"post","link":"https:\/\/www.raisingjane.org\/journal\/55425","title":{"rendered":"Today’s Recipe: Gluten-free Quinoa & Currant Soda Bread"},"content":{"rendered":"

\t\t\t\t\"Soda-Bread-8055\"<\/p>\n

<\/p>\n

\n

GLUTEN-FREE QUINOA & CURRANT SODA BREAD<\/p>\n

PREP TIME: 20 MINUTES, PLUS 15 MINUTES RESTING TIME
\nCOOK TIME: 50-55 MINUTES
\nMAKES: 1 LOAF<\/p>\n

1 1\/2 cups brown rice flour
\n1 cup white rice flour
\n1\/2 cup tapioca starch
\n3 1\/4 t baking soda, divided
\n2 1\/2 t xanthan gum
\n1 t salt
\n1\/3 cup rainbow quinoa, rinsed
\n1\/3 cup currants
\n2 1\/2 cups buttermilk
\n1 T warm water<\/p>\n

1. Preheat oven to 375\u00b0F. Line a baking sheet with parchment paper or a silicone baking mat.
\n2. In a medium bowl, combine brown rice flour, white rice flour, tapioca starch, 3 t baking soda, xanthan gum, and salt; mix well.
\n3. Add quinoa and currants and mix well. Make a well in the center of the bowl and pour in buttermilk. Mix just until dough forms.
\n4. Spoon dough onto prepared baking sheet. With wet hands, shape dough into a smooth mound.
\n5. In a small bowl, combine warm water and remaining 1\/4 t baking soda. Brush onto dough. Cut an \u201cx\u201d into the top of the dough, roughly 1\/2\u201d deep.
\n6. Let dough rest at room temperature for 15 minutes, then bake for 50-55 minutes or until bread is deep golden brown and cooked through.<\/p>\n<\/div>\n

[print-me]<\/p>\n

Gather ingredients.<\/p>\n

\"soda-bread_7890\"<\/p>\n

Preheat oven to 375\u00b0F. Line a baking sheet with parchment paper or a silicone baking mat.\u00a0Add 1 1\/2 cups brown rice flour to a medium bowl.<\/p>\n

\"soda-bread_7894\"<\/p>\n

Add 1 cup white rice flour.<\/p>\n

\"soda-bread_7902\"\u00a0Add 1\/2 cup tapioca starch.<\/p>\n

\"soda-bread_7905\"\u00a0Add 3 t baking soda.<\/p>\n

\"soda-bread_7910\"\u00a0Add 2 1\/2 t xanthan gum.<\/p>\n

\"soda-bread_7914\"\u00a0Add 1 t salt.<\/p>\n

\"soda-bread_7918\"\u00a0Mix well.<\/p>\n

\"soda-bread_7920\"\u00a0Add 1\/3 cup rinsed rainbow quinoa.<\/p>\n

\"soda-bread_7924\"\u00a0Add 1\/3 cup currants.<\/p>\n

\"soda-bread_7931\"\u00a0Mix well.<\/p>\n

\"soda-bread_7934\"\u00a0Make a well in the center of the bowl and pour in 2 1\/2 cups buttermilk.<\/p>\n

\"soda-bread_7937\"\u00a0Mix just until dough forms.<\/p>\n

\"soda-bread_7942\"\u00a0Spoon dough onto prepared baking sheet.<\/p>\n

\"soda-bread_7949\"\u00a0With wet hands, shape dough into a smooth mound.<\/p>\n

\"soda-bread_7953\"\u00a0Add 1 T warm water to a small bowl.\u00a0Add remaining 1\/4 t baking soda.<\/p>\n

\"soda-bread_7956\"\u00a0Brush onto dough.<\/p>\n

\"soda-bread_7968\"\u00a0Cut an \u201cx\u201d into the top of the dough, roughly 1\/2\u201d deep.<\/p>\n

\"soda-bread_7975\"\u00a0Let dough rest at room temperature for 15 minutes, then bake for 50-55 minutes or until bread is deep golden brown and cooked through.<\/p>\n

\"Soda-Bread-8055\"\t\t<\/p>\n","protected":false},"excerpt":{"rendered":"

Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-55425","post","type-post","status-publish","format-standard","hentry","category-growing_jane"],"_links":{"self":[{"href":"https:\/\/www.raisingjane.org\/journal\/wp-json\/wp\/v2\/posts\/55425","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.raisingjane.org\/journal\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.raisingjane.org\/journal\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.raisingjane.org\/journal\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.raisingjane.org\/journal\/wp-json\/wp\/v2\/comments?post=55425"}],"version-history":[{"count":0,"href":"https:\/\/www.raisingjane.org\/journal\/wp-json\/wp\/v2\/posts\/55425\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.raisingjane.org\/journal\/wp-json\/wp\/v2\/media?parent=55425"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.raisingjane.org\/journal\/wp-json\/wp\/v2\/categories?post=55425"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.raisingjane.org\/journal\/wp-json\/wp\/v2\/tags?post=55425"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}