Art of Gluten-Free Baking/http://artofglutenfreebaking.com
Special Equipment Needed
-9x5 inch loaf pan
Ingredients
3 C Jeanne's Gluten-Free All Purpose Flour mix
3/4 tsp salt
3/4 tsp baking soda
1 1/2 TBL aluminum-free double-acting baking powder
2 TBL unsalted butter, cold and cut into small pieces
1/4 C granulated sugar
1 large or extra large egg
2 C buttermilk, well-shaken
1 C dried currants (or raisins)
extra tapioca flour and melted butter for the pan
Preheat oven to 350 degrees F.
Grease and flour your pan with the additional tapioca flour and butter. Set aside.
In a large bowl, mix together your flour, salt, baking soda, and baking powder.
Rub butter pieces into this mixture with your fingers until the mixture resembles sand with pebbles.
Add the sugar, mix in well.
In a small bowl, beat together the egg and the buttermilk. Add this egg mixture to your butter-flour mixture. Mix with a large spoon until combined. Your dough will be thick but fluffy. Add the currants (or raisins). Mix well.
Turn batter out into your prepared pan. Smooth top. Bake at 350 degrees for 50-60 minutes--until a tester comes out clean. Cool in pan for 5 minutes and then turn out onto a wire rack to cool completely.
Enjoy!