The Voided Check: Part 38

Post by Onna Carr

Mike O’Grady’s Cranberry-Almond Soda Bread

3 cups gluten-free flour

¼ cup brown rice flour

½ cup sugar

3 teaspoons baking powder

¾ teaspoon baking soda

½ teaspoon salt

1 ¾ cups buttermilk

1 cup dried cranberries

1 tablespoon almond extract

1 tablespoon Rosewater

Preheat oven to 350 degrees. Grease a cookie sheet amply.

Whisk flours, sugar, baking powder, soda, and salt together

in a bowl for three minutes. Add buttermilk, cranberries,

almond extract, and rosewater to mixture. Mix until a loose

dough is formed (one minute). Form into a round loaf and

place on greased cookie sheet. Cut an “X” into the loaf ¼”

deep using a serrated knife. Bake for twenty minutes, tint

with aluminum foil, bake another twenty-five minutes:

forty-five minutes total. Coat top of loaf with butter while

the loaf cools. Serve with honey, spiced cream cheese, or

rose petal spread.

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