Irish Soda Bread (Gluten-Free)
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
- 3/4 cup ancient grains flour blend see note
- 1-1/2 teaspoons salt
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 cup sugar
- 1-1/2 cup dried currants or raisins, about 10 ounces
- 1-3/4 cup buttermilk
- 2 eggs well beaten
Instructions
- 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.
- 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.
- 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).
- In another bowl, whisk together buttermilk, eggs, and melted butter.
- Add this to dry ingredients and mix until just blended. Do not overmix.
- Pour batter into prepared pan, and smooth gently smooth top with the spatula. Dot top with the remaining 2 tablespoons of butter.
- Place pan in oven and bake until bread is puffed and golden brown, about 1 hour.
- Cool in pan for 10 minutes and serve warm, or transfer bread to a wire rack to continue cooling.
- 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.
* 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.
