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
DIRECTIONS
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.
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.
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 http://flavorandfriends.com/irish-soda-bread/