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Gluten Free Irish Recipes



Rebecca Reilly's Gluten-Free, Dairy-Free Irish Soda Bread

Just in time for Christmas Day, this recipe improves on tradition with a delicious gluten-free, dairy-free twist.

  • 1/2cup currants
  • 2 cups gluten-free High Protein Flour Blend, more if dough is sticky and for dusting
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 2 tablespoons unmelted coconut oil or organic, non-hydrogenated vegetable shortening
  • 2 tablespoons butter, dairy-free margarine or Butter Spread
  • 1 1/2 teaspoons lightly toasted caraway seeds
  • 3/4 cups buttermilk
  • 1. Preheat oven to 400 degrees. Lightly dust cookie sheet with flour. Plump currants by covering them in hot water for 10 minutes to soak. Drain thoroughly and set aside.
  • 2. Mix flour blend, sugar, baking powder, baking soda, xanthan gum and salt together.
  • 3. Pinch coconut oil and butter into the dry ingredients until mixture has a sandy texture.
  • 4. Fluff in drained currants and caraway seeds.
  • 5. Make a well in the mixture and pour in 1/3 to 1/2 cup buttermilk. Mix dry ingredients into the milk, adding more milk as needed to form a soft dough. (Better to have a wetter mixture than one that is too dry.)
  • 6. Dust your working surface with flour blend. Turn dough out and gently knead into the flour, adding more flour as necessary to keep dough from sticking. Shape dough into a flat, round 6-inch loaf.
  • 7. Place dough on prepared cookie sheet. Sprinkle top with more flour. Using a sharp knife, slash an X in the top.
  • 8. Place dough in preheated oven and bake for 25 to 30 minutes until golden brown. Cool on a wire rack. Serves 8. Each serving contains 209 calories, 7g total fat, 3g saturated fat, 0g trans fat, 0mg cholesterol, 477mg sodium, 34g carbohydrate, 2g fiber, 3g protein.


Gluten Free Apple Spice Cookies are a special treat to serve as a dessert, or a night time snack.

Yield: 36 cookies

Prep Time: 20 minutes
Cook Time: 12 minutes

  • 1 1/2 cups certified gluten-free oat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon salt
  • 3/4 cup coconut oil
  • 1/2 cup almond butter
  • 1 1/4 cups light brown sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs, room temperature
  • 2 3/4 cups certified gluten-free quick oats
  • 1 1/2 cup apple chunks (about 1/4" in size)
  • 1/4 cup granulated sugar for rolling


  • 1. In a medium mixing bowl, stir together the oat flour, baking soda, baking powder, cinnamon, nutmeg, cardamom and salt. Set aside.
  • 2. In a large mixing bowl, stir together the melted coconut oil, almond butter, sugar, and vanilla extract. Beat in the eggs.
  • 3. Add the dry mixture to the wet mixture and stir just until combined.
  • 4. Stir in the oats until almost combined and then stir in the apples. The dough will be quite sticky.
  • 5. Wrap the dough in plastic wrap and refrigerate for 2 hours or until the dough is firm enough to be rolled into balls.
  • 6. Preheat the oven to 350F and line a baking sheet with a piece of parchment paper. Place the sugar in a small bowl.
  • 7. Roll the dough into 1" balls and roll in the sugar.Place the dough balls 3" apart on the prepared baking sheet and bake for 9-12 minutes or until the tops of the cookies no longer appear wet on the surface. They will be quite soft but will firm up slightly as they cool.
. Let cool for 3 minutes on the baking sheet and then remove to a wire rack to cool completely.
Store in an airtight container for up to 4 days.
Butter is also okay but the cookies are chewier with coconut oil.


This simple recipe does not include suet in the recipe as it can contain gluten, however it is just as tasty! Store any unused mincemeat in a sterile jar for up to six months.

Gluten Free Mince Pies



  • 100 g Caster Sugar
  • 2 tsp Mixed Spice
  • 2 tbsp Sherry
  • 200 g Brown Sugar
  • 500 g Frozen Summer Fruit Mix
  • currants, sultanas and raisins
  • 60 g Prunes pitted and chopped
  • 1 x Lemon juice and zest
  • 450 g Loose Cooking Apple peeled and grated
  • 1 x Orange juice and zest


  • 50 g Caster Sugar
  • 1 x Eggs beaten
  • 1 egg beaten mixed with 1 tbsp milk
  • 225 g Gluten Free Flour
  • 100 g Butter cubed
  • 60 ml Water if required
  • 1 tsp Xanthan Gum
  • Place all the mincemeat ingredients together in a bowl and stir and allow to soak overnight. Preheat the oven to 200C/400 F/Gas Mark 6. Sift the flour, xanthan and salt into a large bowl.
  • Add the butter and sugar, and using your fingertips rub together until it forms crumbs.
  • Add the beaten egg and a little cold water (if required) and stir until the mixture comes together to form a dough.
  • Wrap in some cling film and place in the fridge for 30 minutes.
  • Roll the pastry onto a lightly floured surface and using a 6cm cutter, cut 18 discs and place into a lightly greased muffin tin.
  • Add a spoonful of mincemeat to each case, be careful not to overfill or it will spill over during cooking.
  • Roll out the remaining pastry and cut out a further 18 discs, and place onto the mincemeat.
  • Seal with a little water and brush with some egg wash. Using a shape knife pierce the upper crust to allow steam to escape.
  • Place in a preheated oven for 25 minutes, then remove from the oven and allow to cool in the muffin tray before removing.
  • Serve with some freshly whipped cream.


Gluten Free Christmas Pudding

This pudding contains no flour -- the flour is supplied in the breadcrumbs

Christmas pudding - Serves 20


You will need 3 x 2lb pudding bowls.


  • Sift together spices and ground almonds, stir in fruit, peel and shredded almonds.
  • Soak the crumbs in cider for 10 minutes
  • Beat sugar into well-beaten eggs, add lemon juice spirits, melted margarine and soaked crumbs. Stir into fruit mixture and beat well.
  • Turn into 3 well-greased 2lb bowls; tie down with greaseproof paper in usual way.
  • Boil for 3 1/2 hours, when cold tie down with fresh paper.
  • On the day the puddings are to be eaten steam for 2 hours.
  • 1lb (454g) gluten-free Breadcrumbs .
  • 1lb (454g) Sultanas
  • 1lb (454g) Raisins
  • 1/2 lb (227g) Melted Margarine or Butter .
  • 1/4 lb (113g) Ground Almonds
  • 1oz (28g) Mixed Spice
  • 6 Eggs
  • 1/4 glass of Spirits .
  • Rind and Juice of two lemons
  • 1/4lb Shredded Almonds
  • 1/2 tsp Nutmeg
  • lb Dried Chopped Figs
  • 2ozs (56g) Mixed Peel .
  • 2ozs (56g) Cherries
  • 2ozs (56g) Chopped Apple
  • 1 cup Cider
  • 1/2 lb (227g) Brown Sugar

  • Sift together spices and ground almonds, stir in fruit, peel and shredded almonds.
  • Soak the crumbs in cider for 10 mins.
  • Beat sugar into well-beaten eggs, add lemon juice spirits, melted margarine and soaked crumbs. Stir into fruit mixture and beat well.
  • Turn into 3 well-greased 2lb bowls; tie down with grease proof or parchment paper in usual way.
  • Boil for 3 1/2 hours, when cold tie down with fresh paper.
  • On the day the puddings are to be eaten steam for 2 hours.


Not to be confused with the great Cork player Christy Ring.

This is a lovely cake to give as a present. However, preparing the tin is the hardest part of the process.

Irish Christmas Ring Cake

Fruit Mixture

  • 225g (8 oz) Raisins
  • 175g (6 oz) Ready Dried Apricots, finely chopped
  • 175g (6 oz) Chopped Blanched Almonds or Walnuts
  • 1 Carton (100g) Mixed Peel
  • 2 Cartons (200g) Glace Cherries Chopped
  • Grated Rind of Half Orange
  • 2 Tablespoons Apple Juice or Brandy
  • Cake Mixture
  • 150g (5 oz) Gluten Free Flour
  • 1 teaspoon Cinnamon
  • 150g (5 oz) Butter
  • 110g (4 oz) Brown Sugar
  • 3 Eggs
  • 1 teaspoon Vanilla Essence
  • 1-2 tablespoons Apple Juice or Brandy
Preparing the tin
Use either a ring cake pan - 9" in diameter (not a tube tin) or round cake tin 8" in diameter, converted into a ring tin by placing an empty can (14 oz size) in the center. Line the outside of the can with foil or greaseproof paper. To keep the can in place in the center, cut a circle of soft cardboard to fit the base of the cake tin and then cut a hole the size of the can in the exact center of the cardboard.
Put this cardboard onto the tin and pull it right down to the base of the can. Sit the can with it's collar into the base of the cake tin, which itself has already been lined with grease proof or parchment paper.
Put a clean stone in the empty can to give it weight. Preheat oven to 170 - 180C/325F - 350F/Gas Mark 3 - 4. Choose lower temperature if your oven is inclined to be hot.


  • Put all the fruit mixture ingredients into bowl, mix and leave to stand overnight.
  • Prepare the cake mix: sieve the gluten free flour, cinnamon.
  • In separate bowl beat together the sugar and butter. Then beat in the eggs one at a time with the vanilla essence, adding a little of the gluten free flour mixture, then stir in the remaining flour and cinnamon mixture.
  • Stir in the brandy/apple juice and then the fruit and nut mixture. Turn into the prepared tin.
  • Sit the tin in the centre of a large piece of tinfoil (shiny side facing tin). Pull the foil up the sides of the cake tin to make tall, protective walls.
  • Tie in place with piece of string. During baking when the top gets brown enough, these foil walls can be pulled together like a canopy to prevent, over-browning.
  • Cook for one and a half to two hours. Test that a skewer comes out clean to ensure it's fully baked.
  • When finished, cool in tin on a wire tray. Dribble a little whiskey over the top.
To decorate
  • Brush with apricot jam. Arrange alternative rows of red and green cherries, interspersed with rows of walnuts, whole almonds and thin slices of crystallized ginger
  • Then brush with apricot glaze, made by heating apricot jam with a little water until syrupy.
  • Cut the cake into small wedges to serve.


Delicious scones using low fat cream cheese in place of butter. The result is a moist scone, oozing with fresh blueberries and tangy apple sauce They are also 95% fat free

Apple BlueBerry Scones

Using the Juvela Gluten-Free Fibre Mix (or other gluten free fibre mixes) increases the fibre content of the scones and as milk is used to bind the ingredients toge ther, there's some calcium in there too.

Apple and blueberry scones - Serves 6
Preheat the oven to 220C/425F/Gas Mark 7

  • 200g (8oz) Juvela Gluten Free Mix
  • 1tsp baking powder
  • 75g (3oz) extra light cream cheese
  • 25g (1oz) soft brown sugar
  • 50g (2oz) blueberries (halved)
  • 5tbsp apple sauce
  • 1 medium egg (beaten with sufficient milk to make 125ml (1/4 pint) of liquid)
  • Place the Fibre Mix and baking powder in a bowl and rub in the cream cheese until the mixture resembles breadcrumbs

  • Stir in the sugar, blueberries and apple sauce, and sufficient liquid to form a soft but not sticky dough
  • Knead lightly until smooth then roll out on a surface lightly dusted with Mix
  • Cut out scones using a fluted scone cutter. Re-knead trimmings and repeat.
  • Place on a greased baking sheet and brush with remaining egg and milk mixture.
  • Bake in a pre-heated oven for 10-15 minutes until golden brown.


These little potato cakes are easy to make, economical and a good use for leftover mashed potatoes. Fadge can be baked or pan-fried. The fadge pictured here was baked.

This recipe is adapted to gluten-free cooking from Elaine Lemm's recipe for Tattie Scones.

Gluten Free Potato Fadges

  • 1 pound mashed potatoes
  • 2 1/2 tablespoons light olive oil OR melted butter if you aren't avoiding dairy
  • 3/4 cup all purpose gluten free flour blend
  • 3/4 teaspoon salt
  • 1 medium egg
  • 1 teaspoon gluten-free baking powder
  • 2 tablespoons minced chives are optional
  • Extra gluten-free flour blend for rolling fadge dough
  • Extra olive oil OR melted butter to brush tops before baking
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes


  • To bake gluten-free fadge, preheat oven to 400F / 200C. Line a large baking sheet with parchment paper or lightly grease with cooking spray.
  • Measure and blend dry ingredients in a small bowl. In a mixing bowl blend mashed potatoes, olive oil OR melted butter and egg. Add dry ingredients and mix until combined. Turn fadge dough out onto a lightly gluten-free floured cutting board. Roll or press the fadge dough with hands to 1/2-inch thickness.
  • Use a round biscuit cutter to shape the fadge cakes or cut them with a knife in any shape you like. Place on a parchment paper-lined baking sheet.
  • Brush with olive oil OR melted butter and bake in preheated oven for about 20 minutes. After baking for 15 minutes, remove baking sheet from oven and turn the fadge over so that both sides brown evenly.
  • Serve warm.

To pan-fry fadge, add about 2 tablespoons of olive oil to a large skillet and heat over a medium burner. Add fadge and fry each side until golden brown.


Colcannon is an Irish dish, traditionally made with mashed potatoes and green cabbage or kale. This gluten and dairy-free version of Colcannon is adapted from a recipe that appears in The Best International Recipes by the Editors of Cook's Illustrated.

This recipe uses a variety of fingerling potatoes in the recipe, including the colorful and healthy "purple" fingerling. Also this recipe doesn't require that you mash the potatoes- they are cubed and cooked right in this one pot recipe. This will make a great St. Stephan's Day lunch.

Gluten Free Colcannon

  • 3 slices gluten-free bacon
  • 1 medium, finely chopped onions
  • 1 large, finely sliced leek
  • 4 cups chopped green cabbage OR kale
  • 2 minced cloves garlic
  • 2 tablespoons all-purpose gluten-free flour OR sweet rice flour
  • 1/2 cup dry white wine
  • 4 cups good quality gluten-free chicken stock
  • 12 ounces cubed potatoes
  • 1/2 cup light canned coconut milk OR heavy cream if you aren't dairy-free
  • Salt and pepper to taste

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

  • In a large stockpot fry bacon. Remove cooked bacon and let cool.
  • Add onion, leek and cabbage to the pan. Stir to coat with bacon fat. Cook over medium heat, stirring occasionally until the vegetables are tender, about 8 minutes.
  • Add garlic and gluten-free flour. Stir to blend.
  • Add wine and simmer 2 minutes until mixture begins to thicken.
  • Add potatoes and chicken stock and bring to a boil. Reduce heat and simmer for about 12 minutes or until potatoes are tender. Lightly mash potatoes with a fork while still in pan.


Serve these freshly baked soda bread stackers smothered with a cool creamy red onion salsa topped with succulent strips of steak for a great after-Christmas lunch.

Sauteed mushrooms or char-grilled turkey could be used in place of steak for delicious alternatives. Ideal as canapes, a starter, or a light lunch. Makes 24 canapes.

Santa's steak stackers
Serves 6 to 8

Pre--heat the oven to 200C/ 400F/Gas Mark 6

  • To make the salsa, combine all the ingredients together.
  • Cut the steak into strips and dry fry for about a minute each side.
  • To serve, cut the soda bread into small chunks, spoon the salsa onto the bread and top with a slice of steak.
  • Alternatively, serve between slices of Gluten-free bread or rolls.
  • 250g (10oz) frying/sandwich steak
  • Ingredients for soda bread
  • 1 box of Juvela Gluten Free Fibre Mix
  • 1tsp bicarbonate of soda
  • 1tsp cream of tartar
  • 3tbsp wholegrain mustard
  • 2tbsp lemon juice
  • 3/4pt milk

Ingredients for salsa

  • 100g (4oz) red onion (finely chopped)
  • 50g (2oz) watercress (finely chopped)
  • 2tsp red wine vinegar
  • pinch of sugar
  • 2tbsp whole grain mustard
  • 2tbsp fat free fromage frais


This family favorite is now gluten free. It is also delicious and warming.

Serves 4


Pre-heat the oven to 180C/375 F/Gas Mark 4

  • 2 tbsp olive oil
  • Sea salt and freshly ground black pepper
  • 500g minced lean lamb
  • 1 large onion, finely grated
  • 1 large carrot, finely grated
  • 2 cloves garlic (Optional. For taste)
  • 1-2 tbsp gluten-free Worcestershire sauce (optional)
  • 1 tbsp tomato puree
  • Handful of thyme sprigs, leaves picked
  • 1 sprig of rosemary, needles chopped
  • 250ml red wine
  • 300ml chicken stock
  • 1kg potatoes (a floury variety, i.e. Records, are best), peeled and cut into chunks
  • 50g butter
  • 2 egg yolks
  • Parmesan, for grating, Olive oil
  • Sea salt & freshly ground black pepper


  • Heat the oil in a large pan until hot. Season the mince and fry in the oil over moderate to high heat for 2-3 minutes. Stir the onions and carrot into the mince then grate the garlic in as well.
  • Add the Worcestershire sauce, tomato puree and herbs and cook for 1-2 minutes, stirring constantly.
  • Pour in the red wine and reduce until almost completely evaporated.
  • Add the chicken stock, bring to the boil and simmer until the sauce has thickened.
  • Place a whole packet of Fibre Mix into a bowl and stir in the salt, bicarbonate of soda and cream of tartar.
  • Meanwhile, cook the potatoes in boiling salted water until tender. Drain then return to the hot pan over low heat to dry out briefly. Pass them through a potato ricer or mash thoroughly. Then beat in the egg yolks, followed by about 2 tbsp grated Parmesan. Season the mash.
  • Spoon the mince into the bottom of a large ovenproof dish. Using a large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle.
  • Grate some extra Parmesan over and season. Fluff up the mash potato with a fork to make rough peaks. Bake in the oven for approximately 20 minutes, until bubbling and golden brown.
  • Serve with a green salad.


The classic Irish stew dates from the days when the Irish had very little to eat except potatoes and a few bones. If you want to get the really classic flavor, the ingredients list should be very short and the cooking time very long.

This recipe allows you to enjoy this dish in the gluten free fashion.

Gluten Free Irish Stew


  • 750g (1 1/2) lbs floury potatoes, scrubbed and thickly sliced
  • 450g (1lb) lamb chops or shoulder meat off the bone
  • 1tsp sea salt
  • plenty of freshly ground black pepper
  • 1 large onion, peeled and thickly sliced
  • 2 large carrots, scrubbed and sliced thickly (optional)
  • 2 turnips, scrubbed and sliced thickly
  • 2 sprigs of fresh thyme (optional)
  • 3 bay leaves (optional)
  • 1.5 litres (2 1/2) pints water (or vegetable stock)
  • large handful fresh parsley, coarsely chopped

Put half of the potatoes in the bottom of a large heavy saucepan. Cover the potatoes with the lamb and season. Cover the lamb with the onions (and the other vegetables if you are using them) and the rest of the potatoes then add the rest of the seasoning.

Add the thyme and the water (or stock). Bring slowly to the boil and skim off any scum that rises with a slotted spoon. Cover and simmer very gently for 3-4 hours. Allow to cool completely and then chill.

Remove any excess fat from the top of the stew then reheat gently. Adjust the seasoning to taste and add the chopped parsley.

Serve a bowl of the thin, delicately flavoured stock first as soup, followed by ladlefuls of the meat and potatoes with more juices as gravy.


This recipe is easy to make, and be a weekend snack, or a weekday dinner.

Steak and chips

  • 2 baking potatoes, cut into wedges
  • 30ml (2 tbsp) olive oil
  • 1/2 tsp paprika
  • 250g (8oz) frozen peas
  • 1 leaf lettuce, torn into pieces
  • handful fresh mint leaves
  • 1 lemon, squeezed
  • 475g (15oz) beef sirloin steak

10 mins to prepare and 35 mins to cook

Preheat the oven to gas 5, 190C, (375 F) fan 170C. In a roasting tray, toss the potatoes with half the oil, the paprika, and a little seasoning. Roast in the oven for 35 minutes, until golden.

Meanwhile, cook the peas in boiling salted water for 2 minutes. Drain and refresh under cold running water, then toss with the lettuce and mint. Brush the steaks with a little of the remaining oil and set aside. Whisk the rest of the oil with the lemon juice and seasoning, then drizzle over the lettuce and peas.

Heat a frying pan until hot, add the steak and fry for 4-5 minutes on each side, until cooked through. Transfer to a board for 5 minutes to rest.

Pour the pan juices over the peas. Slice the steak and serve with the potato wedges and vegetables.

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