INGREDIENTS:

3 cups Judee’s All Purpose GF Bread Flour Mix

¼ cup granulated sugar

1 tsp baking soda

1 TBSP baking powder

½ tsp salt

½ cup (1 stick) cold unsalted butter, cut in chunks

2/3 cup dried currants

1 cup buttermilk

1 egg, room temperature

1 TBSP melted butter

1 TBSP buttermilk

DIRECTIONS:

1. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.
2. In a large bowl, combine the gluten-free flour, sugar, baking soda, baking powder, and salt.
3. Using a pastry blender, cut the butter into the flour mixture until pea-sized crumbs are formed.
4. Stir in the currants.
5. In a small pitcher or bowl, mix the 1 cup buttermilk and the egg. Add to the flour mixture.
6. Gently stir the mixture together until it is mostly combined. Turn the mixture out onto a lightly floured surface and gently combine with your hands until you form a ball.
7. Place dough on the baking sheet.
8. In a small bowl, combine the 1 TBSP melted butter and the 1 TBSP buttermilk. Using a pastry brush, brush the whole loaf with the buttermilk/butter mixture.
9. Use a sharp knife to cut an X shape in the top of the loaf.
10. Bake at 375 degrees for 45-50 minutes, or until golden brown and no wet batter is visible in the slit.
11. Let cool on the baking sheet for 10 minutes and move to cooling rack to cool completely before slicing.