St. Paddy’s Day is a great time to make this recipe, as is every other day of the year! It’s easy to make and goes great alongside soups, stews, chili or any hearty main dish. Or, cut yourself a nice big slice and enjoy for breakfast with butter and jam. It comes together quickly, no yeast needed.
Using Bob’s Red Mill for this creation makes it easy for you and includes xanthan gum in “1 to 1 Baking Flour.” If you use the Gluten Free All-Purpose flour, you’ll have to add xanthan gum separately.
Ingredients
- 3 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, or 3 cups Bob’s Red Mill Gluten Free All-Purpose Baking Flour PLUS 1 tsp xanthan gum
- 1 tsp. baking soda
- 1 Tbsp. baking powder
- ½ tsp salt
- ¼ cup sugar
- ½ unsalted butter, cold
- 1 cup plus 1 Tbsp buttermilk, divided
- 2/3 cup Zante currants, soaked in apple juice or water
- 1 egg, room temperature
- 1 Tbsp melted butter
Directions
Preheat oven to 375°. Line a sheet pan with parchment paper and set aside.
Combine dry ingredients in a large bowl. Using a pastry cutter, cut butter into flour mixture until pea-sized crumbs. Stir in currants.
In a small bowl, mix the egg and 1 cup buttermilk. Add to flour/butter mixture and gently stir with a spatula. Next, using your hands, mix batter together until wet, sticky dough can be shaped into a ball. Place dough ball onto parchment-lined pan.
Combine melted butter and 1 Tbsp buttermilk in a small bowl and brush onto loaf. Cut an “X” in the top of the loaf.
Bake 50-60 minutes, or until golden brown and no wet batter is visible in the “X” slit. Let cool on pan for 10 minutes before moving to cooling rack to cool completely before slicing.