Gluten-Free Saints' days: St. Bridgid

When we went gluten free last year the hardest thing to give up was oats.
They are the central grain in our diet. We have been so greatful to now have a wonderful source of gf oats through Bob's Red Mill.

They are more pricey that regular i.e. contamitnated oats but so worth it to have oats back on our table.
And just in time for Saint Bridgid's day!

Our original St. Bridgid's bread recipie was more dense -a real "jaw strengthener" but this adaptation is a bit more like a scone but quite close.

Saint Bridgid's Oat Cakes (Gluten Free)

Mix 2 cups GF rolled oats and 1 1/2 cups buttermilk and refrigerate overnight.


The next day heat oven to 325 degrees and remove oats from fridge.

In seperate bowl blend 2 1/2 cups Pamela's Baking and Pancake Mix
with 1/4 tsp each of baking soda, baking powder and salt.

Mix into soaked oats and add 1/4 cup honey, sugar or xylitol if desired.

Mix by hand forming a ball -add more buttermilk or baking mix 1 Tbs at a time as needed.


Place dough ball on well greased parchment paper and with damp hands pat into a 1 inch thick cake.

I usually flip cake onto my hand and loosen the parchment paper to help prevent sticking.

Cut into farls using knife to pat the dough quarters away from each other.


Bake at 325 degrees for 35-40 minutes- until golden.

Cool slightly and serve with lots of whipped butter and preserves or berries.


Happy Saint Bridgid's day!