Irish Soda Bread



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

Cooking spray

Step 1

Preheat oven to 350°.

Step 2

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.

Step 3

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.

Step 4

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.