Irish Soda Bread (Gluten-Free)
Author: Nicole
Ingredients
  • 6 tablespoons unsalted butter, divided [2 melted and cooled for batter, 2 to grease pan and 2 cut into small cubes to dot the top of the batter]
  • 2-1/4 cups multipurpose gluten-free flour (see note)
  • ¾ cup ancient grains flour blend (see note)
  • 1-1/2 teaspoons salt
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ¾ cup sugar
  • 1-1/2 cup dried currants (or raisins), about 10 ounces
  • 1-3/4 cup buttermilk
  • 2 eggs, well beaten
Instructions
  1. Melt 2 tablespoons of butter in a microwave-safe bowl on medium heat for 1 to 1-1/2 minutes. Let cool to room temperature.
  2. Smear 2 tablespoons of butter evenly over the bottom and sides of a 10-inch cast-iron skillet. Line the bottom of the pan with a circle of waxed paper. Preheat oven to 350°F.
  3. Combine dry ingredients together in a large bowl. Add currants and toss well to coat (note: this prevents them from all sinking to the bottom of the mix).
  4. In another bowl, whisk together buttermilk, eggs, and melted butter.
  5. Add this to dry ingredients and mix until just blended. Do not overmix.
  6. Pour batter into prepared pan, and smooth gently smooth top with the spatula. Dot top with the remaining 2 tablespoons of butter.
  7. Place pan in oven and bake until bread is puffed and golden brown, about 1 hour.
  8. Cool in pan for 10 minutes and serve warm, or transfer bread to a wire rack to continue cooling.
  9. Cut loaf into wedges to serve.
Notes
* You can use a 10-inch baking pan if you don’t have a skillet that can go in the oven.
* Gluten-Free flours: You can use all Cup4Cup Multipurpose Flour or a combination of Cup4Cup Multipurpose gluten-free flour (2-1/4 cups) and King Arthur Flour’s Ancient Grains Flour Blend (3/4 cup).
* With Gluten flour: You can also use all multipurpose flour (with gluten) or a combination of multipurpose flour (2-1/4 cups) and an ancient grains flour blend (3/4 cup).
* Recipe can be doubled – it will make two 10-inch breads or one 10-inch bread and two 8-inch breads.
* Bread freezes well. Defrost and warm before serving.
Recipe by Riegl Palate at https://www.rieglpalate.com/irish-soda-bread-gluten-free/