Diana Brandmeyer's Gluten Free Irish Soda Bread


Christian author, Diana Lesire Brandmeyer, writes historical and contemporary romances. She’s also written We’re Not Blended-We’re Pureed, A Survivor’s Guide to Blended Families. Once widowed and now remarried she writes with humor and experience on the difficulty of joining two families. Learn more about Diana at www.dianabrandmeyer.com

A Bride's Dilemma in Friendship, Tennessee
(Releases May 2012)

Heaven’s Stolen His Heart 
After witnessing the ravages of the Civil War, Travis Logan vowed to give up doctoring. But when fellow steamboat passenger Caleb Wharton collapses at his feet, Travis knows he must lend his aid. As the old man lies dying, he makes Travis promise to take care of his land and find Heaven. Travis can’t help but wonder what Heaven has to do with a real place, so he heads to Caleb’s farm to fulfill his promise.

Weeks of facing marauders and caring for her father’s home have finally taken their toll on Heaven Wharton. When an unknown young man charges the house, Heaven attempts to fire a warning shot but ends up shooting the man instead. Shocked, she and her sister, Angel, drag a semi-conscious Travis into the house and nurse him back to health. As Travis and Heaven both struggle to control their destinies, will they learn that only a heart that follows God can ever find peace on earth?


Gluten Free Irish Soda Bread 
2 3/4 cups Blanched Almond Flour (I use Honeyville almond flouDescription: http://www.previewshots.com/images/v1.3/t.gifr)
1/4 teaspoon Celtic Sea Salt
1 1/2 teaspoon Baking Soda
1/2 cup raisins
2 Large Eggs
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Agave Nectar
A pinch Caraway Seeds

Preheat the oven to 350 degrees. Mix together the Blanched Almond Flour, Celtic Sea Salt, Baking Soda and raisins in one medium bowl. Whisk together the Eggs, Apple Cider Vinegar, and Agave Nectar in a small bowl. Combine the wet into the dry ingredients. (If you let it sit for a moment, the vinegar will react to the baking soda and will froth a little bit. It’s pretty cool.) Mix well. Sprinkle with pinch of Caraway Seeds. Grease a pan with a dab of Grapeseed Oil. Plop the dough on the pan and mold it into a 8 inch circle that’s about 1 1/2 inch deep. Using a serrated knife, score a cross into the dough that’s about 1/2 inch deep. Bake for 20 minutes at 350 degrees. Turn the oven off, but leave the bread in the oven for an additional 10 minutes. Take the loaf out of the oven and let it cool for 30 minutes. Eat!


  1. Thanks for having me on the blog today, Deborah.

    1. Glad to have you, Diana! Be blessed today!

    2. I've had fun searching through your site. Lots of yummy food here and some of it I can 'remake' with gulten free flours.

    3. If you have time and are interested, maybe you could share the changes on the recipes you try. There may be others who need gluten free recipes. You could post in the comment section...

    4. Excellent idea. I'll keep that in mind.

  2. I must try this Diana thanks.

  3. Oh do Margaret. I like this bread and hope you do as well.