With Saint Patrick’s day around the corner, I wanted to share my quest for the full celiac-friendly Irish meal to celebrate! On the menu? Gluten free corned beef and cabbage with a recipe for delicious and comforting Irish Soda Bread. Our first item of business is the Irish Soda Bread recipe followed by helpful tips for preparing and obtaining celiac and gluten-free-friendly corned beef.
I’ve been a big fan of Irish Soda Bread since I lived in Cork, Ireland. Since it’s not regularly available near my home in Seattle, I’ve taken to sharing my own delicious version with family and friends whenever I get the chance. What better excuse than Saint Patrick’s Day?
I’ve found that Irish Soda Bread recipes can vary broadly: some are sweet, salty, dry, moist, you name it! My happy medium is moist on the inside and crisp on the outside, with a touch of sweetness for an overall savory creation.
There are many ways to enjoy this delicious bread. You can:
- Spread coconut butter or jam on it as a snack or part of a meal
- Add peanut or other nut butter
- Make a sandwich
- Dip it in stew or soup broth
- And of course, eat it plain!
If you give this recipe a try or have information to share with the community, leave a comment to let us know how it goes! I also appreciate when you offer feedback and use #celiacsojourness on instagram to show off your creations.
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- 4¼ cups (510 g) Pamela's Baking Mix (or other gluten free flour)
- 1 tsp salt
- 1 tsp baking soda
- 3 tbsp melted coconut oil (warm but not hot)
- 1 egg
- 1¾ cup (414 ml) milk of your choice. I use Silk Almond+Coconut Unsweetened milk, but other milks are a fine substitute.
- 2-4 tsp honey (Choose based on your desired sweetness. If you opt to use dairy milk, note that it is naturally sweet so you will need less honey. I chose 2 tsp for my loaf for a tangy, heartier taste)
- At least ½ cup (60 g) of additional Pamela's Baking Mix (or other gluten free flour)
- Optional: ½ - ¾ cup raisins if desired. I often leave them out to offer more versatility in how I pair the bread.
- Preheat oven to 400 degrees F (204 C).
- Grease a baking sheet with coconut oil or line with parchment paper.
- Add 4¼ cups (510 g) Pamela's Baking Mix to a large mixing bowl.
- Add the salt and baking soda by sprinkling it across the contents of the bowl. Stir to homogenize - I mix it in somewhat with a wooden spoon. You will be mixing it more thoroughly later.
- Create two small wells in the dry mixture in the bowl. In one well, add the melted coconut butter. In the other, add the egg. Keeping these two ingredients separate ensures that if your coconut butter is too warm, it does not begin cooking the raw egg.
- Add milk. Many recipes call for buttermilk, but my spouse can tolerate only a little dairy so we use an unsweetened almond/coconut blend.
- Mix well, either by stirring carefully with a spoon or by kneading with your hands. The dough should be moist, sticky, and easy to mix at this point.
- Add honey and stir to mix thoroughly.
- Begin adding more baking mix in ¼ cup (30 g) increments until the dough stands freely in a loaf on its own. Note: You can test by molding the dough with your hands to see if it stays or collapses. It is ok if it is a bit precarious. For my loaf, I added a total of ½ cup of mix and it was moist on the inside. Add more if you desire a drier, crumblier soda bread.
- Mold your dough into a round loaf in the center of your baking sheet.
- Use a knife to score the dough in an X shape across the top.
- Bake for 35-45 minutes. Time may vary depending on how much moisture is in your dough, with more moisture increasing the cooking time. You know the bread is ready when it is golden brown on the outside, sounds hollow when you tap your finger on the top of the loaf, and a toothpick or skewer inserted into the center comes out clean.
- Remove from the oven. Allow to cool for 5 minutes before removing the loaf from the pan and allowing to cool on a drying rack.
- Allow 10 additional minutes to cool before serving.
**If you are dairy free, please note that there is a little buttermilk powder in Pamela's Baking Mix. Substitute an alternate gluten free and dairy free flour to easily adapt this recipe.
**If the crust is looking too brown before the inside is cooked, you can cover the loaf with aluminum foil to prevent further browning.
Tips for finding Gluten-Free and Celiac-Friendly Corned Beef:
Last year I tried a delicious corned beef purchased from Trader Joe’s. If you’re not celiac, this may be a great option for you! However, super sensitive celiacs (like myself) beware: it’s made on shared lines with wheat and did not sit quite right with me.
Gluten Free Corned Beef Brands:
I started the research on additional sources of gluten free corned beef for you. I found this post from celiac.com suggesting several possibly gluten free brands: https://www.celiac.com/forums/topic/5046-gluten-free-corned-beef/ (note the 2005 date, and always verify information for yourself before eating). Unfortunately, none of my local supermarkets have these brands in store.
Making Corned Beef Yourself:
I’m strongly considering making my own corned beef with McCormick Pickling Spices (this company is gluten free and celiac-friendly) and gluten free verified pink curing salt. If I’m able to get around to it, I will definitely share, but if you’re feeling adventurous, here is a promising recipe that I found: https://www.simplyrecipes.com/recipes/home_cured_corned_beef/
Information on McCormick gluten free policy: https://gfreefoodie.com/2010/11/20/are-mccormick-spices-gluten-free/ (note that the post is from 2010, but I have never had trouble with McCormick)
Please let us know if you have a good source for corned beef or if you tried making it yourself 😉
How to make Corned Beef and Cabbage
Once your corned beef is procured, you can cook the beef and the cabbage in the slow cooker together. Make sure to include the juices from the corned beef and add water or broth until the meat is nearly submerged. The longer you cook it, the more tender the meat.
If I’m unable to source corned beef, I will substitute with a plain beef roast. I like to add black pepper, a little red wine (~½ cup, or 118 ml), and broth (~2/3 cup or 236 ml) and let it cook on low heat for 8 hours or longer while I’m away at work. You may need to add a bit of additional water or broth to nearly cover the meat, otherwise the top will dry out.
I wonder if the delicious smell drives my dog nuts during the day while it cooks…
What is your favorite Saint Patrick’s Day Meal?
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Thanks for sharing!