Comments on: Treacle Tea Cake (Irish Soda Bread)

By: Christine

Christine — Wed, 22 Aug 2012 17:29:01 +0000

Jules, I want to adapt this to an everyday GF-Soda bread without spices or fruit and could I just omit any of the sweetener or use a little stevia? Could I also use dried herbs like, dill or onion or garlic powder? What do you think? Also if someone can tolerate organic eggs could you use 1 or 2 eggs to give it lift be separating them and then gently adding in the beaten egg whites right at the end?

By: Jules

Jules — Thu, 22 Mar 2012 22:34:39 +0000

Kelly- you are brave to make those modifications! I think it probably was a combination, because the crust cooked too quickly and the inside wasn’t done yet, and switching from yogurt to milk (coconut or not) will always make a difference. I’d love to hear how it works for you next time – let me know!!

By: kelly

kelly — Thu, 22 Mar 2012 17:04:19 +0000

I just made this last weekend and although it was a huge hit, didn’t turn out perfectly. It was well-baked on the outside but a tad too moist/dense on the inside. I made the mistake of forgetting to cover the bread initially and didn’t catch it until after it had baked for about 15 minutes and then covered it. Also, our local grocery store decided to stop carrying So Delicious coconut yogurt so I improvised by using coconut milk with lemon juice (non-dairy buttermilk) and cut the measurement back to a scant cup. Not sure which of the variances may have affected the outcome so as soon as I get some coconut yogurt will try again.

By: Jules

Jules — Wed, 21 Mar 2012 03:06:47 +0000

Not sure, Lynda. It’s good that you had the confidence to add more flour when the dough didn’t look right to you. Were you using my pre-mixed all purpose GF flour? I ask because using other blends could definitely throw the proportions off. What liquid did you choose to use? Also, what yogurt? All of those variables will cause slightly different outcomes. When using the food processor next time I’d suggest slowly adding your liquid last, and only add enough to get the dough to hold together in a ball. If you are left with more liquid after that, then don’t feel like you have to add it all. It sounds like the proportions were way off by adding another cup of flour, so that would definitely contribute to the density. Let me know how it goes next time you try!

By: Jules

Jules — Wed, 21 Mar 2012 03:00:01 +0000

Suzanne, so glad you have a new recipe so you don’t have to go without!

By: Lynda Dick

Lynda Dick — Sun, 18 Mar 2012 22:38:12 +0000

Made the Irish soda bread but had to add almost an additional cup of flour because it was so runny. It turned out ok, probably a bit heavier than it should have been. (I’ve made gf soda bread before.) wondering if I did something wrong. I made it in a food processor.

By: Suzanne

Suzanne — Sun, 18 Mar 2012 20:32:22 +0000

This sounds yummy! I like the addition of nutmeg and cardamom. I made a GF soda bread last year but couldn’t come up with what extactly I did…so we did without this year.

By: Jules

Jules — Sat, 17 Mar 2012 17:47:04 +0000

Joyce, I think a Dutch Oven would be a great way to bake this loaf! Fantastic idea!

By: Jules

Jules — Sat, 17 Mar 2012 15:16:31 +0000

Mickey – you could substitute buckwheat for flax here with nice results.

By: St. Patrick's Day, the Gluten-Free Way | Triumph Dining

St. Patrick's Day, the Gluten-Free Way | Triumph Dining — Fri, 16 Mar 2012 12:02:35 +0000

[...] last but not least, a moister, less-crumbly gluten-free treacle soda bread from Jules Gluten Free. Bonus: it’s also dairy, soy, nut and [...]