Gluten-Free Irish Soda Bread

Directions

• Step 1
  Preheat oven to 375°F. Line a baking sheet with parchment paper, and sprinkle with brown rice flour. Set aside.
• Step 2
  In the bowl of a food processor, combine sorghum flour, arrowroot starch, sugar, baking soda, baking powder, salt, and xanthan gum. Pulse to combine ingredients
• Step 3
  Add the butter and pulse until the butter is the size of peas, working quickly because you want the butter to stay cold.
• Step 4
  Add ¾ cup buttermilk and eggs and run the food processor until the dough comes together in a sticky ball. Stir in the currants.
• Step 5
  Turn dough out onto baking sheet and quickly pat the dough down into a large 8" or 9" circle. With a sharp knife, cut an “X” about ¼" deep into the center of the loaf. Gently brush the top of the loaf with remaining buttermilk.
• Step 6
  Bake for 30 minutes, or until the loaf is golden-brown and crispy on top. Allow to cool for 30 minutes on a cooling rack before serving. Store any remaining bread in an airtight container on the counter for 2–3 days.