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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.

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary

hands-on:
15 mins
total:
2 hrs 5 mins
Yield:
Serves 16 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Source

Gluten-Free Baking

Nutrition Facts

134 calories; fat 3.8g; saturated fat 2.1g; mono fat 1g; poly fat 0.2g; protein 2.2g; carbohydrates 24g; fiber 1g; cholesterol 21mg; iron 0.5mg; sodium 193mg; calcium 50mg.
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