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1
Combine the currants and whisky and let soak for at least 1 hour.
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2
Preheat the oven to 350F.
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3
Line a baking sheet with parchment paper.
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4
Whisk together the yogurt, 3/4 cup rice milk, and cider vinegar, and set aside.
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5
In a large bowl, whisk together the flour mix, xanthan gum, light brown sugar, baking powder, baking soda, salt, and caraway seeds.
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6
Stir in the currants, whisky and all.
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7
Add the rice milk mixture and stir with a wooden spoon until combined, being sure to mix in any crumbs at the bottom of the bowl.
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8
Flour your hands with a little gluten-free flour mix.
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9
Turn the dough out onto the baking sheet.
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10
Mound into a dome shape, about 8 inches across.
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11
Using a sharp knife, cut a cross shape into the loaf, about 3/4 inch deep.
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12
Brush the top of the bread liberally with rice milk.
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13
Bake in the center of the oven for 45 minutes, or until golden, rotating the pan halfway through.
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14
Transfer to a cooling rack (just slide the sheet of parchment paper from the baking sheet to the cooling rack).
