Photo: Oxmoor House
Hands-on Time
15 Mins
Total Time
2 Hours 5 Mins
Yield
Serves 16 (serving size: 1 slice)

This gluten-free version of an Irish classic smells heavenly as it bakes. Currants are sweet dried berries that are slightly smaller than raisins and come in red, black, or white. If you like, raisins can be substituted for the currants in this recipe.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Weigh or lightly spoon potato starch and flours into dry measuring cups; level with a knife. Combine potato starch, flours, sugar, and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Step 3

Combine buttermilk, orange rind, and egg in a medium bowl, stirring with a whisk. Add egg mixture to flour mixture; stir just until moist. Gently fold in currants.

Step 4

Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Gluten-Free Baking

You May Like

Ratings & Reviews