Gluten Free Irish Soda Bread

2 cups all-purpose gluten-free flour blend
1½ tsp baking soda
1 tsp gluten-free baking powder
3/4 tsp salt
1/2 tsp xanthan gum (omit if gluten-free flour blend contains this)
1/2 cup currants
1/4 cup sugar
3 Tbsp butter, softened
1 egg
1 cup buttermilk

Heat oven to 450°F. Grease cookie sheet with shortening or cooking spray. In a medium bowl, stir together flour blend, baking soda, baking powder, salt, and xantham gum. Stir in currants and set aside. In a large bowl, beat sugar, butter, and egg with electric mixer on medium speed about 2 minutes or until light and fluffy. Gradually stir in flour blend mixture alternating with buttermilk, beginning and ending with flour blend mixture. Place on a surface that has been lightly sprinkled with flour blend. Knead gently 4 or 5 times. Place dough on cookie sheet and pat into circle about 1½ inch thick. With a sharp knife, cut X across the loaf about 1/2-inch deep. Bake at 450°F for 5 minutes. Reduce heat to 350°F and bake 25 minutes longer or until golden brown and bottom sounds hollow when tapped. Remove from pan to cooling rack. Cool completely before slicing, about 4 hours.

SERVINGS: 12 servings


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