I don’t remember when and how I discovered California Country Gal grain free, lectin-free baking mixes. But I know I’ve used them so many times in so many shapes and forms, that I started experimenting with making my own recipes. Lectin-free bagels is one of them, even though is not really a new recipe, just a new way of using the mix and their recipes.
It’s St. Patrick’s Day today and I had to make lectin-free Irish soda bread. It was an experiment because I haven’t tried making my own bread from scratch before, but I’ve baked quite a lot with lectin-free, gluten-free alternative flours and I’ve came to understand a little bit how they work. I had another challenge though for the soda bread, the buttermilk, which is not plant paradox compliant, so I had to come up with a replacement.