Top O’ the Mornin’ To Ya!: Orange Irish Soda Bread Buns

HAPPY ST. PADDY’S DAY!          


I hope you all are wearing your green, and that you have the luck of the Irish with you today, whatever you believe.

Never a bad thing, to have a little luck.

Today’s recipe comes on the recommendation of Lettuce, and is inspired by and adapted from the Gluten Free Goddess:  Orange Irish Soda Bread Buns.  They’re a great way to top off your morning.

Though soda bread has an association with being Irish, soda bread is simply any bread that uses baking soda as a leavening agent rather than yeast.  Despite variations in flour, liquid and fat that may occur from recipe to recipe, the common thread between them all is that they’re easy to throw together, bake up in no time, and are lovely, especially if you like anything bready in the obscene way that I do.


The secret to these little buggers is my addition of blood orange olive oil. I’ve mentioned a few times how much I love this stuff.  Like, I want to drink it straight (though that would probably be gross).  While it can be pricy, it is worth every penny. I don’t use it often, but when I do it makes such a difference.  To these, they add the subtle hint of orange without turning them into straight up orange muffins.  They pair well with any jam and I slathered mine in some marionberry that Gnocchi brought me back from Seattle. (All my friends seem to bring me back jam from vacation.  That may seem weird, but it’s appropriate given my propensity to hoard jam).


In any case, a big thumbs up from both me and Apple Crisp and a likely addition to my next brunch.

Makes 12


1 cup sorghum flour

½ cup almond flour

½ cup potato starch (not potato flour)

¼ cup light brown sugar

¼ cup granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon xanthan gum

1 teaspoon fine sea salt

2 large eggs, beaten

1/3 cup blood orange olive oil

½ cup almond milk

½ tsp vanilla extract


1.  Preheat the oven to 375F. Grease a 12-muffin pan, or line with paper liners.

2.  In a mixing bowl, whisk together the sorghum flour, almond flour, potato starch, baking powder, baking soda, xanthan gum and sea salt.

3.  Add in the eggs, oil, almond milk and vanilla. Beat until you achieve a smooth, stretchy batter- about two minutes.

4.  Spoon the batter into twelve muffin cups and smooth out tops.

5.  Bake in the center of a hot oven for 22 minutes until the tops are domed and golden, and firm to a light touch.

6.  Serve warm.  Slather with butter or your favorite jam.



I didn’t add any fruit or anything to this. I just had some chunky brown sugar. So, caramelization. Yum.



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