This gluten-free version of the classic Irish soda bread is flavorful and crumbly, rather like an oversized scone, and best eaten within a day or two of baking. Serve with a smear of Irish butter, if you like.
1/3 cup dried currants, soaked in hot water overnight and drained
6 tablespoons (3/4 stick) unsalted butter, melted
1 egg, beaten
Preheat the oven to 350°F. Lightly coat a 6-inch round pan with nonstick spray and dust with rice flour. Set aside.
Put rice flour, potato starch, almond flour, tapioca flour, sugar, baking powder, baking soda, xanthan gum, and cardamom into a large bowl and stir to combine. Set aside.
Combinet buttermilk, currants, butter, and egg in a medium bowl. Slowly pour buttermilk mixture over flour mixture and stir until combined. The batter will be sticky and thick.
Spread batter into prepared pan and bake for 30 minutes, or until a toothpick inserted in the center of the bread comes out clean. Slice bread and serve warm, or set aside to let cool to room temperature and serve.
Per Serving: Serving size: 1 slice, 160 calories (60 from fat), 7g total fat, 4g saturated fat, 35mg cholesterol, 190mg sodium, 21g carbohydrates, (1 g dietary fiber, 3g sugar), 3g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.