Click ==> To jump to this RECIPE

A rather simple bread, big on taste, which surprised me. It is to me somewhere between a bread and a loaf.  I’m not sure with the bake mix whether this closely resembles Irish Soda Bread or not, although I followed a pretty standard recipe, increasing the bake mix by 1/4  cup (60 mL) and I added an extra egg.  I also reduced the raisins and snipped them in half to distribute them more evenly. Perfect!
  When it comes out of the oven, it is quite crusty, but in our humid climate, that didn’t last too long.  I preferred this bread at room temperature.  Did you know that Ireland has one of the highest rates of Celiac disease in the entire world?
 Remember, I used ground almonds in my bake mix, so I know almond flour will yield a finer crumb and a lighter-colored result.  The bake mix yield is also greater with almond flour vs almond meal - so the carbs are lower and the bake mix is probably a little less dense or robust as well.  It doesn't seem to make a huge difference in baking, but it is interesting all the same.  Once cool, it is easy to slice thinner slices, if desired.

The sweetener tables for all the most common scenarios are in my cookbooks for your convenience.  For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively.  Here is an article and video about the sweeteners. Part 1.  There is another article and video here: Part 2.


21/4  cups Gluten-Free Bake Mix (or Gluten-Free Bake Mix 2) (560 mL)
  (if using second option add 1 1/2 tsp (7 mL) gelatin to wet ingredients)
2 tsp baking powder (10 mL)
1/2  tsp baking soda (2 mL)
1/4   tsp salt (1 mL) 
2 eggs
2 tbsp butter, softened (30 mL)
1 cup buttermilk* - see how to make your own below (250 mL)
Liquid sweetener to equal 1/2  cup sugar (125 mL)
1 tbsp butter (15 mL)
1/4  cup raisins, snipped in half (60 mL)


Preheat oven to 350°F (180°C). In medium bowl, combine Gluten-Free Bake Mix, baking powder , baking soda and salt.

In food processor, process eggs and 2 tbsp (30 mL) butter.  Add buttermilk and liquid sweetener; process.  Add dry ingredients and process at least 1 minute.  Add 1 tbsp (15 mL) butter and process briefly until combined.  Stir in raisins (snipped in half).

Scoop into greased, nonstick 8 x 4 x 3-inch (1.5 L) loaf pan (smaller than a standard size pan).  Bake 45 to 50 minutes or until a dinner knife comes out mostly clean.  The crust will be medium brown and quite crispy.  Turn out onto wire rack and allow to cool.  Cut with a sharp bread knife when at room temperature.  When cool, it is very easy to cut really thin slices, which, of course, would cut the carbs even more compared to the above analysis.  Lovely with a cup of tea or coffee.

Helpful Hints:  My gluten-free, low-carb loaves perform better in my slightly smaller loaf pans than the standard 9 x 5 x 3-inch (2 L) loaf pan.  I have a couple of fantastic, special nonstick pans.  I love them – the loaves just slide right out of the pan – perfect every time!

To make your own buttermilk:  1 tbsp (15 mL) Lemon juice in measuring cup and the rest low-carb milk or cream or almond milk.  I’m sure a mixture of half heavy cream, half water and lemon juice would work as well.

Yield:  16/18 servings
1 slice
113.8/101.2 calories
4.0/3.5 g protein
8.0/7.1 g fat
5.5/4.8 g carbs
[Sneak a Peek: CLICK on any Cookbook cover below to view all the Photos/Recipes inside]