Ingredients
Scale
- 2 cups gluten-free flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons sugar (coconut sugar for a hint of caramel)
- 1 cup buttermilk (or plant milk + 1 tbsp lemon juice)
- 1 large egg (or flax egg)
- 2 tablespoons melted butter (or vegan butter)
- 1/2 cup dried currants or raisins (or chopped walnuts)
Instructions
- Preheat the oven to 400°F (200°C). Grease a cast-iron skillet or a baking sheet.
- Whisk together gluten-free flour blend, baking soda, salt, and sugar in a bowl.
- Create a well in the center and add buttermilk, egg, and melted butter. Stir until combined.
- If using, fold in the currants.
- Avoid overmixing; the dough should be sticky.
- Place the dough on the baking pan and cut a deep ‘X’ on top.
- Bake for 30-35 minutes, until golden and a toothpick comes out clean.
- Let it cool for 10-15 minutes before slicing.
Notes
The flavor improves if allowed to sit for a day. It’s perfect warm, toasted with butter, or used in sandwiches.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Irish
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 6g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg