1 Cup milk (I used coconut milk)
1 Tablespoon of lemon juice
1 Extra large egg
3/4 Teaspoon of baking soda
2 2/3 Cups of gluten-free flour mix
1 Teaspoon of xanthan gum
3 Tablespoons of brown sugar or honey
1/2 Teaspoon of baking powder
1/2 Teaspoon of sea salt
2 Tablespoons of butter (I used vegan butter)
1/2 Cup of currants or raisins (I used raisins)
1 1/2 Teaspoons of caraway seeds (optional)
Directions
1. Preheat the oven to 400 degrees
2. Place a small, lightly oiled cast iron skillet in oven to preheat
3. Combine the milk with the lemon juice and let sit 2-3 minutes to coagulate then add the egg and beat
4. Add the baking soda and set aside to let the baking soda start to work
5. Then add the flour, xanthan gum, brown sugar, baking powder, and salt to the bowl. Combine well
2. Place a small, lightly oiled cast iron skillet in oven to preheat
3. Combine the milk with the lemon juice and let sit 2-3 minutes to coagulate then add the egg and beat
4. Add the baking soda and set aside to let the baking soda start to work
5. Then add the flour, xanthan gum, brown sugar, baking powder, and salt to the bowl. Combine well
6. Add butter and mix until it’s the size of small peas (Use a fork)
7. Transfer the flour mixture to a large bowl. Stir in the raisins and caraway seeds until it’s evenly combined. Make a well in the center of the flour and add the wet ingredients, stirring just until combined. Make sure to scrape the bottom and sides of the bowl well while stirring
8. Scrape dough into hot skillet, and working quickly, use a rubber spatula to shape dough into a dome. Lightly dust the top of the loaf with flour
9. Place the skillet back into the oven and turn the oven down to 375 degrees
7. Transfer the flour mixture to a large bowl. Stir in the raisins and caraway seeds until it’s evenly combined. Make a well in the center of the flour and add the wet ingredients, stirring just until combined. Make sure to scrape the bottom and sides of the bowl well while stirring
8. Scrape dough into hot skillet, and working quickly, use a rubber spatula to shape dough into a dome. Lightly dust the top of the loaf with flour
9. Place the skillet back into the oven and turn the oven down to 375 degrees
10. Rotate the bread 180 degrees halfway through the baking time. If it browns too quickly, cover it with aluminum foil
11. Bake for 40-45 minutes, until the bread has baked through
11. Bake for 40-45 minutes, until the bread has baked through
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