Gluten-Free Orange Currant Irish Soda Bread
3 cups gluten-free flour that includes xanthan gum (note: if your blend does not include it, add 1 tsp xanthan gum)
1/4 cup sugar
1 tsp. baking soda
1 Tbsp. baking powder
1/2 tsp. salt
1 stick (8 ounces) cold butter, cut into small cubes
2/3 cup currants
1 cup buttermilk or plain kefir
Zest of one orange
Preheat oven to 375°. Line a baking sheet with parchment.
In a large bowl, combine the gluten-free flour, sugar, baking soda, baking powder, and salt.
If you’re using a standing mixer, attach the bread paddle. Add dried ingredients to the bowl and slowly add the cubed butter. If blending by hand, cut the butter into the flour mixture with a pastry cutter or forks.
Stir in the currants.
In a small bowl, combine the buttermilk (or kefir) and egg.
Add to the flour mixture and blend until a wet dough ball forms (or mix with clean hands).
Remove dough from the bowl and place it on the parchment-lined baking sheet. Form into a ball and cut an X on top.
Bake at 375° for about 50-55 minutes, or until golden brown.
Allow loaf to cool a bit before serving.