Gluten-Free Irish Soda Bread

1. 1

   Preheat the oven to 375 degrees F. Butter a baking sheet and dust it with sweet rice flour.

2. 2

   Whisk the sweet rice flour, sorghum flour, almond flour, teff flour and potato flour together to aerate and incorporate them.

3. 3

   Mix in the oats, flaxseed, baking soda and salt.

4. 4

   Toss in the currants.

5. 5

   Make a well in the center of the dry ingredients and pour in 2 cups of the buttermilk.

6. 6

   Mix the buttermilk into the flour mixture, gradually adding more buttermilk as necessary, until the dough is moist and soft but not wet, with no visible flour left.

7. 7

   You will probably use about 3 cups, but feel free to use less or more, depending on your kitchen.

8. 8

   Turn the dough out onto the prepared baking sheet.

9. 9

   With lightly floured hands, shape the dough into a round about 3 inches thick.

10. 10

    Cut a deep cross into the top of the loaf with a wet, serrated knife.

11. 11

    Beat the egg with the water in a cup.

12. 12

    Brush the egg wash evenly onto the loaf.

13. 13

    Bake until the crust is dark brown and you hear a hollow thump on the bottom when you tap it, 45 to 60 minutes.

14. 14

    Transfer the bread to a rack.

15. 15

    Serve warm or cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.