I have Irish ancestry! My great-great grandfather is Irish and was born in Cork which I have recently been able to get evidence of via genealogical research. I've also been to Ireland on a few occasions. That should give me the credentials to be cooking Irish food. If you haven't been to Ireland, add it to your 'to do' list, it's a beautiful place, full of history and beautiful sights!
Moving on ...... I've been wanting to try cooking some Irish unleavened bread. So here is the first attempt, soda bread
This is based on a recipe from Healthy Gluten Free Eating by Darina Allen and Rosemary Kearney, supported by
Coeliac UK 
10 oz rice flour
4 oz potato flour
1 scant tsp bicarbonate of flour
1 heaped tsp gluten free baking powder
1/2 tsp salt
2 tbsp Castor sugar
1 free range egg, lightly beaten
12 fl oz whole cow's milk
Preheat the oven to 230 degrees / 450 degrees / gas mark 8
Sift all the dry ingredients into a large bowl
Whisk the egg and buttermilk together
Make a well in the centre of the dry ingredients, pour most of the milk/egg mix in. With a plastic spatula mix the flour into the milk/egg mix by stirring the flour mix around the edge of the bowl until the ingredients are mixed together. Add the remaining egg/milk mix if necessary
You should have a softish dough, but it should not be wet and sticky - do not over mix, once the dough starts to come together as a ball, move to the next stage
With rice-floured hands, lightly knead the dough ball to get an even shape, place on a floured baking tray and press the dough down to approximately 2 inches in height
With a knife cut a cross in the dough, prick with a knife at four angles (to let the Irish fairies out)
Bake in the oven for 5 minutes, then reduce the temperature to 180/350/Gas 4 and cook for a further 30 minutes or until coked. When bread is cooked, when tapped on the bottom, it sounds hollow
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Moving on ...... I've been wanting to try cooking some Irish unleavened bread. So here is the first attempt, soda bread
This is based on a recipe from Healthy Gluten Free Eating by Darina Allen and Rosemary Kearney, supported by Coeliac UK
10 oz rice flour
4 oz potato flour
1 scant tsp bicarbonate of flour
1 heaped tsp gluten free baking powder
1/2 tsp salt
2 tbsp Castor sugar
1 free range egg, lightly beaten
12 fl oz whole cow's milk
Preheat the oven to 230 degrees / 450 degrees / gas mark 8
Sift all the dry ingredients into a large bowl
Whisk the egg and buttermilk together
Make a well in the centre of the dry ingredients, pour most of the milk/egg mix in. With a plastic spatula mix the flour into the milk/egg mix by stirring the flour mix around the edge of the bowl until the ingredients are mixed together. Add the remaining egg/milk mix if necessary
You should have a softish dough, but it should not be wet and sticky - do not over mix, once the dough starts to come together as a ball, move to the next stage
With rice-floured hands, lightly knead the dough ball to get an even shape, place on a floured baking tray and press the dough down to approximately 2 inches in height
With a knife cut a cross in the dough, prick with a knife at four angles (to let the Irish fairies out)
Bake in the oven for 5 minutes, then reduce the temperature to 180/350/Gas 4 and cook for a further 30 minutes or until coked. When bread is cooked, when tapped on the bottom, it sounds hollow