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Author, Cooking Instructor, Food Writer, Culinary Consultant
An award - winning author, popular lecturer, restaurant consultant, and educator, Amy Riolo is known for fusing the worlds of culture, cuisine, and history. Amy makes frequent appearances on numerous television and radio programs both in the United States and abroad including Fox TV, CBS, Montgomery and Fairfax County TV, Nile TV, The Travel Channel, Martha Stewart Living Radio, WHYY, Abu Dhabi Television, and many others totaling a reach of over 223,194,389 people. Amy also develops and hosts a weekly news video program entitled “Culture of Cuisine” which airs on twenty-eight nationally syndicated channels and has developed hundreds of videos for corporate clients. Amy’s clients include Harris Teeter, Stevia, US Endocrine Society, US Apple Association, The National Association of Sauces and Condiments, and many others. Her work has also appeared in the USA Today, Cooking Light Magazine, The Washington Post, CNN.com, The Wall Street Journal, Gulf News, Cornell Alumni Magazine, Popular Anthropology Magazine, The National, and Egyptian newspapers and hundreds of blogs. She is also the author of a popular blog called Dining with Diplomats (www.diningwithdiplomats.blogspot.com) which has been the inspiration for a Travel Channel television series. A successful restaurant consultant and graduate of Cornell University, Amy enjoys developing concepts, menus, action plans, recipes, training seminars and guides, and themes for corporations, restaurants, and hotels. She has consulted international business owners on bakeries, cafes, restaurants and stores. She was recently awarded Montgomery College’s Milton F. Clogg Award for Outstanding Alumni Achievement in the Culinary Arts. Amy’s popular lectures range in topics and include everything from improving profitability in the restaurant industry to international business and dining etiquette to international cuisine and culture. She has been an invited guest speaker for The Library of Congress, Georgetown University, Johns Hopkins University, National Geographic, The Smithsonian Institution, The Fulbright Commission, The National Museum of African Art, The Walters Art Museum, The Kennedy Center, and many other embassies, museums, and organizations. Amy’s first book, Arabian Delights; Recipes & Princely Entertaining Ideas from the Arabian Peninsula was chosen as one of the “16 Volumes Worth Staining” by the Washington Post (Capital Books, 2007). Her second book Nile Style; Egyptian Cuisine and Culture (Hippocrene Books) won the World Gourmand Award for "Best Arab Cuisine Book" in the United States in 2009 and is now being printed in a second edition. Her most recent book, The Mediterranean Diabetes Cookbook, (American Diabetes Association) was released in March 2010 and has won the 2011 Nautilus Book Award. Amy is a member of The International Association of Culinary Professionals, Culinary Historians of Washington, Les Dames d’Escoffier (Global Culinary Initiative), Culinary Historians of Washington, and Slow Food DC. Amy is based in the Washington DC, area and leads culinary tours to both the Mediterranean and Middle East.
How To Make Gluten Free Irish Soda Bread
Chef Amy Riolo demonstrates how to make gluten free Irish soda bread.
This series: 2,053 views
How To Make Gluten Free Irish Soda Bread
2 cups of gluten-free baking mix
1/2 teaspoon of salt
1 teaspoon of baking soda
2 teaspoons of baking powder
1/4 cup of Gluten-Free Oats
3/4 cup of milk
Combine two cups of gluten-free baking mix
Add a half a teaspoon of salt
Add a teaspoon of baking soda
Add 2 teaspoons of baking powder
Add quarter cup of Gluten-Free Oats
Stir to combine all
Add in three quarters cup of milk
Add an egg
Once ingredients come together, turn it out onto a lightly floured surface, and bring everything together to form a dough.
Transfer to baking sheet
Once bread is nicely shaped, go ahead and just make an X right on the top
Oven preheated to 375
Bake bread for 30 to 35 minutes or until it turns golden
Amy Riolo: A Gluten-Free lifestyle doesn't mean having to give up family favorites. Here's an easy wholesome and wheat free version of Irish Soda Bread.
Let's begin by combining two cups of our gluten-free baking mix. We are going to add a half a teaspoon of salt, a teaspoon of baking soda, 2 teaspoons of baking powder, and a quarter cup of Gluten-Free Oats, just going to stir this to combine.
The great thing about Irish Soda Bread is that it doesn't need to rise; it's not leaving yeast it's actually made with baking powder and baking soda. I am going to add in three quarters cup of milk, and an egg. As soon as everything starts to come together like this, you can turn it out onto a lightly floured surface, and bring everything together to form a dough.
So, now that we have it round we can just transfer this right on to our baking sheet. So, once your bread is nicely shaped, you can go ahead and just make an X right on the top. We have our oven preheated to 375 we are going to bake our bread for 30 to 35 minutes or until it turns golden.
Here we have our Gluten-Free Irish Soda Bread, perfect to serve with corned beef or with sandwiches or toast. Enjoy!