GLUTEN FREE IRISH BROWN BREAD RECIPES

Steps:

• Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
• Whisk together gluten-free flour, sugar, baking soda, baking powder, and salt in a large bowl. Cut in cold butter with a pastry cutter or your fingers until no large pieces of butter remain.
• Stir in raisins and caraway seeds. Add buttermilk and egg. Stir until a dough forms. If the dough seems dry, add additional buttermilk, one tablespoon at a time until dough holds together.
• Pat dough into a round. Place on prepared baking sheet. Cut a cross into the top of the loaf with a sharp knife.
• Bake until center is set and loaf is golden brown, about 45 minutes. If loaf gets too dark before the center is baked, cover with foil. Store leftover bread on the counter. Loaf keeps for only one day. 

Steps:

• Preheat the oven to 425 degrees F. Lay out 9 muffin liners in a muffin tin.
• Whisk together the flour, cinnamon, baking soda, ginger, nutmeg and salt in a large bowl. Set aside.
• In another large bowl, whisk together the pumpkin puree and brown sugar. (For best results, use a stand mixer.) Whisk in both of the eggs, one at a time, until all trace of the egg is gone. Slowly, drizzle in the oil on the side of the bowl while whisking.
• Add the dry ingredients, 1/4 cup at a time, then stir the batter thoroughly, until the flour mixture is half gone. Add the yogurt and stir. Add the remaining flour until all visible signs of flour are gone.
• Fill a muffin liner about 3/4 full with the batter. Repeat with the remaining 8 liners.
• Bake the muffins 10 minutes, then turn down the heat to 375 degrees F and bake until the muffins are browned and a toothpick inserted into the center comes out clean, 10 to 15 more minutes.
• Allow the muffins to cool for 10 minutes, then remove them to a cooling rack to cool entirely.