Gluten Free Irish Soda Bread Recipe

Ingredients:

• 1/2 teaspoon unsalted butter or oil, for pan
• 1-1/4 cups certified gluten-free oat flour* (119 g)
• 1 cup buttermilk
• 1/4 cup water
• 4 tablespoons (1/4 cup or 1/2 stick) unsalted butter, melted and cooled (optional)
• 1 large beaten egg
• 1 large egg white
• 1 cup potato starch (152 g)
• 1/4 cup cornstarch (33 g)
• 2 teaspoons xanthan gum (9 g)
• 1 teaspoon baking soda (6 g)
• 3/4 teaspoon gluten-free baking powder
• 1/2 teaspoon salt
• 1 tablespoon caraway seeds, for black licorice flavor (optional)
• 1/2 cup raisins, cranberries, or other currants (optional, but recommended)

Instructions:

1. Preheat the oven to 350°F. Oil an 8-inch round cake pan with butter; set aside.
2. Add the oat flour and buttermilk to the bowl of your stand mixer. Beat on low speed to combine.
3. Add the water, cooled melted butter, egg, and egg white. Mix on low, just until evenly distributed.
4. In a medium-sized bowl, whisk together the potato starch, cornstarch, xanthan gum, baking soda, baking powder, salt, and if using, caraway seeds; set aside.
5. Add the flour mixture to the oat mixture. Beat on high speed just long enough to combine, approximately 1 minute.
6. Using a rubber/silicone spatula or the paddle attachment of your mixer, fold the dried currants into the dough. Distribute the dough evenly in the prepared pan.
7. Bake for 10 minutes. Using a knife, carve an X on the top of the dough, about 1/4-inch deep to allow steam to escape.)
8. Bake for an additional 65 to 80 minutes (65 minutes for soft and moist dough, 80 minutes for sturdier sandwich bread).
9. Remove the bread from the oven. Transfer to a wire rack to cool for about 1 hour.
10. Slice the bread and serve warm with butter. Freeze leftovers in a resealable freezer bag.

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