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Steps
1
Heat oven to 450°F. Grease cookie sheet with shortening or cooking spray.
2
In medium bowl, stir together flour blend, baking soda, baking powder, salt and xanthan gum. Stir in raisins; set aside.
3
In large bowl, beat sugar, butter and egg with electric mixer on medium speed about 2 minutes or until light and fluffy. Gradually stir in flour blend mixture alternately with buttermilk, beginning and ending with flour blend mixture.
4
Place on surface lightly sprinkled with flour blend. Knead gently 4 or 5 times. Place dough on cookie sheet; pat into circle about 1 1/2 inches thick. With sharp knife, cut X across loaf about 1/2 inch deep. Bake at 450°F 5 minutes; reduce heat to 350°F, and bake 25 minutes longer or until golden brown and bottom sounds hollow when tapped. Remove from pan to cooling rack. Cool completely before slicing, about 4 hours. Serve with butter and jam, if desired.
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Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
The technique used in this recipe differs from that of traditional soda bread--beating the sugar, butter and egg helps develop structure in the gluten-free version.
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