GLUTEN-FREE IRISH BROWN BREAD☘

So love accommodating the dietary needs of my guests when visiting our home in Asheville. Gluten-free seems to be the most trending today and I love the challenge of creating my go-to recipes to be gluten-free. My Irish brother-in-law is visiting so I took on the challenge to make a gluten-free Irish brown bread. Always thinking about fiber and protein in all my bread recipes, I have found ground hemp seed as a fantastic addition. This recipe is pretty easy to make and the result was absolutely delicious. Serve warm over a little butter, your favorite jam, or a little touch of honey.

Preheat oven to 400F
Ingredients:
1/3 cup of unsalted butter cut into 1/4” cubes and chilled
1 cup GF buckwheat flour
1 cup GF oats
1 tsp salt
2 1/2 cups GF flour
4 tblspn ground hemp
1/4 cup molasses
2 1/3 cup buttermilk
1 egg

In a cuisinart, add the flours, oats, and hemp and blend together.
Slowly add in the butter until combined in the size of small peas.
Whisk the buttermilk, molasses and egg in a bowl.
Pour flour mixture into a large bowl and create a little well in the center.
Slowly add in the buttermilk mixture with a spatula until the dough starts to come together.
Turn the dough onto a lightly floured surface and form into a 7” round and place on a cast Iron pan.
Using a sharp knife score a cross from end to end into the center of the loaf approximately 1/2-3/4” deep.
Brush the top with a little butter milk and lightly sprinkle with the GF oats.
Place in oven and bake the bread for 50-60 minutes, or until the loaf has browned and a knife inserted into the center comes out clean.
Remove and let cool on wire rack.
This will keep for 5 days in a glass covered cake plate or in the fridge for 5 days.

Bon appétit 🧡