Irish Soda Bread
Makes 6 to 8 servings
  • 4 cups gluten-free oat flour, plus more for dusting
  • 1½ teaspoons coarse salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon xanthan gum
  • ¼ cup granulated sugar
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 1 tablespoon caraway seeds
  • 1 cup currants
  • ½ cup plain coconut milk yogurt, thinned with 1 cup water
  • 1 teaspoon apple cider vinegar
  • 1 large egg
  1. Preheat oven to 350°. Whisk together the flour, salt, baking soda, bakingpowder, xanthan gum and sugar in a large bowl. With a pastry blender or your fingertips, blend in the butter until it resembles small peas. Stir in the caraway seeds and currants.
  2. In a small bowl, whisk together the yogurt, water, vinegar and egg. Make a well in the center of the dry ingredients and add all at once; stir gently with a fork until the mixture holds together (it should be on the wet side). With floured hands, pat the dough into a dome-shaped loaf about 7-inches in diameter. Lift out dough; transfer to a cast iron skillet.
  3. Lightly dust the top of the loaf with flour. Cut a ¾-inch-deep cross on the top, reaching almost all the way to edges. Bake, rotating halfway through, until deep golden brown and a cake tester inserted into the center comes out clean, about 1 hour and 20 minutes. Let cool on a wire rack before slicing, serve warm or at room temperature.
Recipe by Flavor and Friends at