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.
3.9 ounces potato starch (about 3/4 cup)
3.45 ounces brown rice flour (about 3/4 cup)
2.1 ounces sweet white sorghum flour (about 1/2 cup)
1.05 ounces tapioca flour (about 1/4 cup)
1/3 cup sugar
1 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chilled butter, cut into small pieces
1 1/3 cup low-fat buttermilk
1 teaspoon grated orange rind
1 large egg
1/2 cup dried currants
How to Make It
Preheat oven to 350°.
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.
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.
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.
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