Ingredients

• 4 cups Gluten Free 1-to-1 Baking Flour
• 3 Tbsp Sugar
• 2 tsp Baking Powder
• 1 ½ tsp Baking Soda
• 1 tsp Kosher Salt
• ⅓ cup Unsalted Butter or Dairy Free Alternative, cut into ½-inch cubes and chilled
• 1 cup Currants or Raisins, soaked in apple juice or water
• 2 ⅓ cups Buttermilk or Dairy Free Buttermilk, cold**
• 1 Egg or prepared Egg Replacer Equivalent to 1 Egg
• 2 ½ Tbsp Unsalted Butter or Dairy Free Alternative, melted

Instructions

1. Set a rack in the middle of the oven and preheat to 400°F.
2. In a large mixing bowl add the dry ingredients: flour, sugar, baking powder, baking soda and salt. Whisk to combine. Add the cubed butter to the flour mixture and use a pastry cutter or fork to work the butter until it becomes the size of small peas. Add the soaked (and drained) currants or raisins, and use a spatula to stir and combine.
3. Add the buttermilk and egg to a small mixing bowl and whisk to combine. Then, pour the wet ingredients into the flour mixture and use a spatula to work the dough until it starts to come together.
4. Turn the dough onto a lightly floured work surface. Form the dough into a 7-inch round and place in the cast iron skillet. Using a sharp knife, score a cross from end-to-end into the center of the loaf that’s 1 inch deep. Brush the loaf with melted butter if desired. Place the skillet into the oven and bake the bread for 50-60 minutes, or until the loaf has browned, is dry to the touch and a knife inserted into the center comes out clean.
5. Remove from the oven and place on a baking rack.