Some of Ireland's most beloved recipes, like Irish Soda Bread and Irish Stew can easily be adapted to gluten-free recipes. This makes celebrating St. Patrick's Day a lot more fun, as does the availability of gluten-free beer!
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This recipe makes a light, classic loaf of Irish Soda Bread with terrific flavor and texture. If you tolerate dairy foods and can find it, serve Gluten-Free Irish Soda Bread with Kerry Gold butter — the rich, deep yellow, creamery butter from Ireland.
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Elaine Lemm, our fantastic British and Irish Food expert says that this recipe is called "Tattie Scones or Potato Scones" in Scotland, and in Ireland, it's called "Fadge or Potato Bread." Whatever you call this dish, these little potato rolls are easy to make, economical and a good use for leftover mashed potatoes. Fadge can be baked or pan-fried.
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"Ireland's national dish is Irish stew. A traditional Irish stew was always made with mutton, but more often nowadays, is made with lamb. Controversy reigns over whether vegetables other than potatoes should be added; adding onions, leeks and carrots not only adds extra flavor but also nutrition to the stew. The choice is yours." - Elaine Lemm, Guide to British and Irish Food
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A classic recipe for Irish Corned Beef and Cabbage, with carrots, onion, turnips and of course potatoes, this is my favorite St. Patrick's Day dinner recipe. This well-seasoned recipe comes from Diana Rattray from the Guide to Southern Food.Continue to 5 of 6 below.
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What better to serve alongside a warm slice of Gluten and Dairy Free Irish Soda Bread or Gluten-Free Barm Brack than a warm, cheery bowl of Gluten-Free Creamy Potato Leek Soup? This recipe can be adapted to dairy free diets as well, perfect for celebrating St. Patrick's Day when you're not only gluten-free but dairy free too! Recipe for Creamy Gluten-Free Potato Leek Soup
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"Champ, like Colcannon, is another way of using potatoes either from fresh or as a way to use up leftover ones. This Irish Champ Recipe shows just how easy it is to make from scratch." - Elaine Lemm, Guide to British and Irish Food